Air Fryer Pop Tarts
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Method
Step 1:
Remove the shortcrust pastry from fridge and let it sit at room temperature for 10 minutes.
Step 2:
Unroll and slice into mini rectangles (roughly 2x3” in size). You should be able to make 18 rectangles from one pack of ready-rolled pastry.
Step 3:
Add a teaspoon of your chosen filling (jam, Biscoff or Nutella) in the middle of half of the rectangles.
Step 4:
Brush the beaten egg on the outside edges of the filled rectangles. Then lay the unfilled rectangles on top of the filled ones and press the edges together.
Step 5:
Use a fork to crimp the edges so the filling is sealed inside. Brush the top of each with beaten egg and use a sharp knife to make a hole in the middle of each.
Step 6:
Preheat the air fryer to 180ºC. Cook the pop tarts for 10 minutes until the pastry is golden and crisp. Remove and leave to cool.
Step 7:
To make the pink vanilla icing: Mix the icing sugar with the vanilla extract, a few drops of pink food colouring and 1 tablespoon of water together to make a smooth icing.
Step 8:
To make the Biscoff icing: Mix the icing sugar with 2 heaped teaspoons Biscoff spread and 2 tablespoons of water together to make a smooth icing.
Step 9:
To make the chocolate icing: Mix the icing sugar, cocoa powder and 1.5 tablespoons of water together to make a smooth icing.
Step 10:
Spoon the icing on top of the pop tarts and decorate with either sprinkles or crushed biscuits.
