📝 About This Recipe
Forget the foil-wrapped store-bought versions; these homemade pop-tarts feature a shatteringly crisp, buttery crust and a vibrant fruit filling that shines with real strawberry flavor. By using the air fryer, you achieve a perfectly even, golden-brown finish in half the time of a conventional oven, creating a nostalgic treat that feels truly gourmet. Topped with a silky vanilla glaze and festive sprinkles, they are the ultimate breakfast indulgence or afternoon snack for the young at heart.
🥗 Ingredients
The Flaky Pastry
- 2 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Granulated sugar
- 1 teaspoon Kosher salt
- 1 cup Unsalted butter (cold and cubed into 1/2 inch pieces)
- 4-6 tablespoons Ice water (very cold)
- 1 Large egg (beaten for egg wash)
Strawberry Filling
- 3/4 cup Strawberry preserves (high quality, chunky or smooth)
- 1 teaspoon Cornstarch (to prevent leaking)
Vanilla Bean Glaze & Topping
- 1 cup Powdered sugar (sifted)
- 2 tablespoons Heavy cream (or whole milk)
- 1/2 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1 tablespoon Rainbow sprinkles (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork after each addition. Stop when the dough just begins to clump together and holds its shape when squeezed.
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3
Turn the dough onto a lightly floured surface and gently knead it into a ball. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to rest the gluten.
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4
While the dough chills, prepare the filling by mixing the strawberry preserves and cornstarch in a small bowl until smooth. Set aside.
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5
On a floured surface, roll out one disc of dough into a large rectangle about 1/8-inch thick. Trim the edges to create a 9x12 inch rectangle, then cut into eight 3x4.5 inch smaller rectangles.
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6
Repeat the rolling and cutting process with the second disc of dough so you have a total of 16 rectangles (8 bottoms and 8 tops).
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7
Place 8 rectangles on a piece of parchment paper. Spoon about 1 tablespoon of the strawberry filling into the center of each, leaving a 1/2-inch border around the edges.
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8
Brush the edges of the filled rectangles with the beaten egg wash. Place the remaining 8 rectangles on top of the filling.
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9
Use a fork to crimp the edges firmly together to seal the pastries. Prick the top of each pastry 3-4 times with a toothpick or fork to allow steam to escape during cooking.
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10
Preheat your air fryer to 350°F (175°C). Lightly grease the air fryer basket or line it with a perforated parchment liner.
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11
Brush the tops of the pastries with the remaining egg wash. Place 2-3 pastries in the basket at a time, ensuring they do not touch.
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12
Air fry for 10-12 minutes, or until the pastries are a deep golden brown and crisp to the touch. Carefully remove and let cool completely on a wire rack.
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13
In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla bean paste until a thick but pourable glaze forms.
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14
Once the pastries are cool, spread a spoonful of glaze over the center of each and immediately top with rainbow sprinkles before the glaze sets.
💡 Chef's Tips
Ensure your butter and water are ice-cold; this is the secret to a flaky, layered crust. Do not overfill the pastries, as the jam will bubble and leak out of the sides if the seal isn't perfect. If the dough becomes too soft while rolling, pop it back in the freezer for 5 minutes to firm up the butter. Always let the pastries cool completely before icing, otherwise the glaze will melt and run off the sides. You can freeze the un-iced, cooked pastries and reheat them in the air fryer for 2-3 minutes for a quick breakfast.
🍽️ Serving Suggestions
Serve warm with a cold glass of whole milk for a classic nostalgic experience. Pair with a hot Cafe Au Lait to balance the sweetness of the glaze. Serve alongside a bowl of fresh Greek yogurt and sliced berries for a balanced brunch plate. Enjoy as a dessert with a scoop of premium vanilla bean ice cream on the side.