Print

Crispy Sourdough Discard Banana Walnut Pop Tarts

sourdough discard banana walnut pop tarts - featured image
Print Recipe

These pop tarts feature a flaky, tangy sourdough discard crust filled with a warm banana walnut filling and topped with a brown sugar glaze. They are a quick, easy, and delicious homemade treat perfect for brunch or a snack.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard (unfed or fed)
  • 2 ½ cups (315 g) all-purpose flour (unbleached preferred)
  • 1 cup (225 g) unsalted butter, cold and cubed
  • ¼ cup (50 g) brown sugar, packed
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 medium ripe bananas, mashed
  • ¾ cup (90 g) chopped walnuts, toasted
  • 1 tsp vanilla extract
  • Brown sugar glaze:
  • ⅓ cup (65 g) brown sugar
  • 2 tbsp milk or cream (dairy or dairy-free)
  • 1 tbsp unsalted butter
  • ½ tsp vanilla extract

Instructions

  1. In a large bowl, whisk together flour, brown sugar, salt, and ground cinnamon.
  2. Add cold, cubed butter and cut into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces.
  3. Stir in sourdough discard gently until dough starts to come together. Add 1-2 tbsp cold water if too dry, but do not overwork.
  4. Shape dough into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. While dough chills, mash bananas in a bowl and stir in toasted walnuts and vanilla extract. Set aside.
  6. Roll dough on a lightly floured surface into a ¼ inch (6 mm) thick rectangle. Cut into 4×3-inch (10×7.5 cm) rectangles, about 8-10 pieces.
  7. Spoon about 1 ½ tbsp of banana walnut filling onto half of the rectangles, leaving a ½ inch (1.25 cm) border.
  8. Brush edges with water, place remaining rectangles on top, press edges gently, and crimp with a fork to seal.
  9. Transfer assembled pop tarts to a parchment-lined baking sheet and refrigerate for 15 minutes.
  10. Preheat oven to 375°F (190°C). Bake pop tarts for 20-25 minutes until golden and crisp, rotating halfway through baking.
  11. While baking, melt butter in a small saucepan over medium heat. Stir in brown sugar and milk or cream, simmer for 2-3 minutes until slightly thickened.
  12. Remove from heat and stir in vanilla extract.
  13. Brush warm pop tarts generously with brown sugar glaze after baking.
  14. Let cool for 10 minutes before serving.

Notes

Keep butter cold and dough chilled to ensure a flaky crust. Use ripe but firm bananas to avoid soggy filling. Toast walnuts for best flavor. Chill assembled pop tarts before baking to prevent spreading. Rotate baking sheet halfway for even browning. For extra crispness, brush with egg wash and sprinkle coarse sugar before baking. Gluten-free and vegan adaptations are possible.

Nutrition

Keywords: sourdough discard, banana walnut pop tarts, homemade pop tarts, brown sugar glaze, flaky crust, easy pastry, brunch recipe

Find it online: https://elvafood.com/crispy-sourdough-discard-banana-walnut-pop-tarts-easy-homemade-recipe/