Salted Caramel Cinnamon Bars (Print-Friendly Format)
Sweet sourdough pastry with caramel, brown sugar, and cinnamon for a cozy, golden-baked treat.
# Ingredients You’ll Need:
→ Dough
01 -
240 g active sourdough starter
02 -
250 g all-purpose flour
03 -
113 g unsalted butter, softened
04 -
105 g light brown sugar
05 -
2 teaspoons ground cinnamon
→ Filling and Assembly
06 -
120 g salted caramel sauce
07 -
1 large egg, beaten (for egg wash)
# How to Make It:
01 -
In a large bowl, combine sourdough starter and all-purpose flour until a uniform mixture forms. Add softened butter and mix until the texture is crumbly.
02 -
Blend light brown sugar and ground cinnamon into the dough until evenly incorporated.
03 -
Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 1 hour to allow it to firm up.
04 -
Divide the chilled dough in half. Roll out one half on a lightly floured surface to a thickness of 3 mm. Cut into rectangles measuring approximately 8 x 13 cm.
05 -
Place 1 tablespoon of salted caramel sauce onto the center of half of the rectangles, leaving a border at the edges for sealing. Cover with the remaining rectangles and gently press the edges together to seal.
06 -
Preheat the oven to 190°C. Arrange assembled bars onto a baking tray lined with parchment. Brush surfaces lightly with the beaten egg. Bake for 20–25 minutes, or until golden brown.
07 -
Let the pop tart bars cool on a wire rack. Serve warm or at room temperature.
# Extra Tips:
01 -
Ensure the dough is well chilled before rolling to achieve optimal flakiness.