Air Fryer Sourdough Pop Tarts

Why You’ll Love This Recipe

I love these Air Fryer Sourdough Pop Tarts because they give me an easy and delicious way to use sourdough discard. The discard adds a subtle tang that balances the sweet filling and icing, while plenty of butter creates a tender, flaky pastry.

I can also change the filling whenever I want. Strawberry, raspberry, blueberry, and apricot preserves all work well, and I can make a cinnamon-brown-sugar variation when I am not in the mood for fruit.

The air fryer is especially convenient for a small batch. I can get beautifully golden pastries without heating my full-size oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sourdough Pastry

• All-purpose flour
• Granulated sugar
• Salt
• Cold unsalted butter, cubed
• Sourdough discard
• Cold water, as needed
• Egg, for egg wash

For the Filling

• Thick strawberry preserves or jam
• Cornstarch, if needed to thicken the filling

For the Glaze

• Powdered sugar
• Milk
• Vanilla extract
• Sprinkles, optional

I use cold butter because I want small pieces of butter to remain throughout the pastry dough. As the pastries cook, these pieces help give me a flaky texture.

Sourdough discard provides moisture and a mild tang. For the filling, I prefer thick preserves rather than a runny fruit sauce because a thick filling is less likely to escape from the pastry while it cooks.

Directions

1. I combine the flour, sugar, and salt in a large mixing bowl.
2. I add the cold cubed butter and work it into the flour until I have a crumbly mixture with some small pieces of butter still visible.
3. I add the sourdough discard and gently mix until the dough begins coming together. If it feels too dry, I add cold water a little at a time.
4. I shape the dough into a flat disk, cover it, and refrigerate it for at least 30 minutes. Chilling makes the dough easier for me to roll and helps keep the butter cold.
5. I roll the chilled dough on a lightly floured surface into a thin rectangle.
6. I cut the dough into an even number of matching rectangles. I try to keep them approximately the same size so each pastry seals neatly.
7. I spoon a small amount of thick strawberry preserves into the center of half the rectangles, leaving a clean border around every edge.
8. I beat the egg with a small splash of water and lightly brush it around the edges of the filled pastry pieces.
9. I place the remaining rectangles over the filling and gently press around the edges.
10. I crimp the edges with a fork to seal each Pop Tart. I also make a few small vents in the top so steam can escape during cooking.
11. I brush the tops lightly with egg wash.
12. I preheat my air fryer to 350°F (175°C) if my model recommends preheating.
13. I arrange the pastries in a single layer in the air fryer basket, leaving room between them for air circulation.
14. I air fry them for approximately 7–10 minutes, checking toward the end and removing them when the pastry is golden and cooked through. I work in batches if necessary.
15. I transfer the Pop Tarts to a cooling rack and let them cool before glazing.
16. I whisk powdered sugar, milk, and vanilla together until smooth and thick enough to coat the pastries.
17. I spread or drizzle the glaze over the cooled Pop Tarts and add sprinkles if desired. I let the glaze set briefly before serving.

Servings and Timing

I usually get about 6–8 homemade Pop Tarts from one batch, depending on how large I cut the pastry rectangles.

I allow approximately 20 minutes for active preparation, at least 30 minutes for chilling, and about 7–10 minutes of air frying per batch. With cooling and decorating time included, I plan for approximately 1 hour and 15 minutes from start to serving.

Air fryer models can cook at different rates, so I begin checking the pastries early and use their golden color as my main visual guide.

Variations

Brown Sugar Cinnamon Sourdough Pop Tarts

I replace the fruit preserves with a mixture of brown sugar and cinnamon. I keep the filling away from the edges so I can create a tight seal.

Raspberry Sourdough Pop Tarts

I use thick raspberry preserves instead of strawberry. I particularly like the slightly tart raspberry flavor with the tanginess of the sourdough pastry.

Blueberry Sourdough Pop Tarts

I fill the pastries with thick blueberry preserves and add a little lemon zest to the glaze for a bright finish.

Chocolate Sourdough Pop Tarts

I use a thick chocolate filling instead of fruit preserves. After the pastries cool, I finish them with a simple chocolate or vanilla glaze.

Lemon Sourdough Pop Tarts

I use a thick lemon filling and finish the cooled pastries with a lemon-flavored glaze. I make sure the filling is thick enough that it stays inside during air frying.

Storage/Reheating

I store unglazed Air Fryer Sourdough Pop Tarts in an airtight container at room temperature for about 1–2 days. For longer storage, I keep them refrigerated.

If the pastries contain a filling that requires refrigeration, I store them in the refrigerator from the beginning.

To reheat an unglazed Pop Tart, I place it in the air fryer at a moderate temperature for a few minutes until the pastry is warm and crisp again. I check it frequently because the pastry can brown quickly during reheating.

I avoid reheating pastries with a sugar glaze in the air fryer because the icing can melt. Instead, I prefer reheating the pastry before adding the glaze.

FAQs

Can I use sourdough discard for Pop Tarts?

Yes. I use sourdough discard directly in the pastry dough. It adds moisture and a subtle tangy flavor, making these Pop Tarts a convenient way for me to use discard that I might otherwise waste.

Does my sourdough discard need to be active?

No. I do not rely on the discard to make these pastries rise like bread. I can use unfed sourdough discard because its main purposes here are adding flavor and contributing to the dough’s texture.

How do I stop the filling from leaking?

I use a thick filling, avoid overfilling the pastries, and leave a clean border around the edges. I seal the edges with egg wash and crimp them firmly with a fork. Small vents on top also allow steam to escape.

Can I make Sourdough Pop Tarts ahead of time?

Yes. I can prepare the pastry dough ahead and keep it covered in the refrigerator until I am ready to roll and assemble the Pop Tarts. I can also prepare the unglazed pastries ahead and refresh them briefly in the air fryer before serving.

What filling works best for Air Fryer Sourdough Pop Tarts?

I prefer thick jams and preserves because they stay inside the pastry more easily than thin sauces. Strawberry, raspberry, blueberry, and apricot are some of my favorite choices, but I can also use a cinnamon-sugar or another thick sweet filling.

Conclusion

Air Fryer Sourdough Pop Tarts are one of my favorite ways to turn sourdough discard into a homemade treat. I combine a flaky, buttery sourdough pastry with a sweet filling, cook each pastry until golden in the air fryer, and finish it with a simple glaze. With endless possibilities for fruit, cinnamon, chocolate, and other fillings, I can easily make a different batch whenever I have extra sourdough discard to use.

Air Fryer Sourdough Pop Tarts

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Flaky homemade Pop Tarts made with tangy sourdough discard, buttery pastry, and a sweet strawberry filling. Air frying creates a crisp golden crust, while a simple vanilla glaze provides a sweet finishing touch.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 Pop Tarts
• Category: Breakfast
• Method: Air Fryer
• Cuisine: American
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Granulated sugar
• Salt
• Cold unsalted butter, cubed
• Sourdough discard
• Cold water, as needed
• Egg, for egg wash
• Thick strawberry preserves or jam
• Cornstarch, if needed to thicken the filling
• Powdered sugar
• Milk
• Vanilla extract
• Sprinkles, optional

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Instructions

1. Combine the flour, granulated sugar, and salt in a large mixing bowl.
2. Add the cold cubed butter and work it into the flour until the mixture is crumbly with some small pieces of butter still visible.
3. Add the sourdough discard and gently mix until the dough begins to come together. Add cold water a little at a time if the dough is too dry.
4. Shape the dough into a flat disk, cover it, and refrigerate for at least 30 minutes.
5. Roll the chilled dough on a lightly floured surface into a thin rectangle.
6. Cut the dough into an even number of matching rectangles.
7. Spoon a small amount of thick strawberry preserves into the center of half of the rectangles, leaving a clean border around the edges.
8. Beat the egg with a small splash of water and lightly brush the egg wash around the edges of the filled pastry rectangles.
9. Place the remaining pastry rectangles over the filling and gently press around the edges.
10. Crimp the edges firmly with a fork to seal each pastry, then make a few small vents in the tops to allow steam to escape.
11. Brush the tops lightly with egg wash.
12. Preheat the air fryer to 350°F (175°C) if recommended for your model.
13. Arrange the pastries in a single layer in the air fryer basket with space between them, working in batches if necessary.
14. Air fry for approximately 7–10 minutes, checking toward the end and removing the pastries when golden and cooked through.
15. Transfer the Pop Tarts to a cooling rack and allow them to cool before glazing.
16. Whisk the powdered sugar, milk, and vanilla extract together until smooth and thick enough to coat the pastries.
17. Spread or drizzle the glaze over the cooled Pop Tarts, add optional sprinkles, and let the glaze set briefly before serving.

Notes

• Unfed sourdough discard can be used because the discard provides flavor and moisture rather than acting as the primary leavening agent.
• Keep the butter and dough cold to help create a flaky pastry texture.
• Use thick preserves and avoid overfilling the pastries to reduce leaking during air frying.
• If the fruit preserves are too thin, thicken them with a small amount of cornstarch before filling the pastries.
• For brown sugar cinnamon Pop Tarts, replace the fruit preserves with a thick brown sugar and cinnamon filling.
• Raspberry, blueberry, apricot, chocolate, or thick lemon fillings can be used instead of strawberry preserves.
• The pastry dough can be prepared ahead and stored covered in the refrigerator until ready to roll and assemble.
• Store unglazed Pop Tarts in an airtight container at room temperature for 1–2 days or refrigerate for longer storage.
• Reheat unglazed pastries briefly in the air fryer at a moderate temperature, checking frequently to prevent excessive browning.
• Avoid reheating glazed pastries in the air fryer because the sugar glaze can melt.

Nutrition

• Serving Size: 1 Pop Tart
• Calories: 310 kcal
• Sugar: 21 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg