Air Fryer Sourdough Pop Tarts

Air Fryer Sourdough Pop Tarts are my favorite way to transform sourdough discard into something truly special and completely from scratch. The pastry is buttery, flaky, and golden with a gentle sourdough tang that makes it so much more interesting than a basic pie crust, and the sweet strawberry jam tucked inside and the simple powdered sugar glaze drizzled on top make every single one absolutely gorgeous. The air fryer bakes them up quickly with a perfectly golden and crispy crust that the oven takes much longer to achieve. I love making them for weekend brunches, slow Saturday mornings, and holiday breakfast spreads when I want something homemade that truly stands out.

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Prep Time: 15

Cook Time: 15

Chill Time: 1

Total Time: 1 30

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: Air Fryer Sourdough Pop Tarts

Servings:

Calories: 559kcal

Author: Mandy Applegate

Ingredients

For the crust:

1 cup all-purpose flour plus 1 teaspoon
8 tablespoons unsalted butter cold
½ teaspoon fine sea salt
2 tablespoons sugar
½ cup sourdough discard
1 teaspoon apple cider vinegar

For the filling:

½ cup strawberry jam
1 egg lightly beaten (for egg wash)

For the glaze:

½ cup powdered sugar
1 teaspoon water

US Customary - Metric

Instructions

In a medium bowl, whisk together the flour, sugar, and salt. Grate the cold butter into the mixture, then cut it in with a pastry cutter or fork until it resembles coarse crumbs.
1 cup all-purpose flour, 8 tablespoons unsalted butter, ½ teaspoon fine sea salt, 2 tablespoons sugar
Add the sourdough discard and vinegar. Stir with a fork until the dough begins to come together, then use your hands to shape it into a ball. Form into a rectangle, wrap in plastic wrap, and chill for at least 1 hour (up to 24 hours).
½ cup sourdough discard, 1 teaspoon apple cider vinegar
Preheat the air fryer to 325°F (160°C). Line the air fryer basket with parchment paper.
On a lightly floured surface, roll the dough into a rectangle about ⅛ inch thick. Cut into 4 long strips. Brush the edges with egg wash.
Place 2 tablespoons of jam on each side of the strips, then fold over. Press the edges with a fork to seal and brush the tops with more egg wash.
½ cup strawberry jam, 1 egg
Place the prepared pop tarts in the basket or on the tray, leaving space between each one.
Air fry for 12–15 minutes, checking at the 10-minute mark, until golden brown and crisp. Remove carefully and cool on a wire rack before glazing.
Whisk together powdered sugar and water until smooth. Drizzle over cooled pop tarts and decorate with coarse sugar or sprinkles if desired.
½ cup powdered sugar, 1 teaspoon water

Notes

Here are a few tips I've picked up from making these more than once:

Use cold butter: Keeping the butter cold throughout the mixing process is what gives the crust its flaky, layered texture. Grate it straight from the fridge and work quickly.

Don't skip the chill time: Resting the dough for at least 1 hour or up to 24 hours in the fridge makes it much easier to roll out without shrinking, and it improves the texture of the finished crust.

Watch the jam amount: Stick to 2 tablespoons of jam per pop tart. Too much filling makes them harder to seal and more likely to burst open during air frying.

Check at 10 minutes: Air fryers vary in heat output, so start checking at the 10-minute mark. You want a deep golden brown color with a crisp exterior, not pale or soft.

Cool completely before glazing: If the pop tarts are still warm when you add the glaze, it'll slide right off and pool at the bottom. Give them a full cool on the wire rack first.

Store properly: Keep cool pop tarts at room temp in an airtight container for up to 3 days, or flash-freeze them on a lined tray in a single layer until frozen solid, so they don't stick together, and the glaze stays intact when you stack and freeze them for up to 3 months.

Nutrition

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