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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.

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

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

Find it online: https://thefamilycooking.com/air-fryer-sourdough-pop-tarts/