- Use a fork to combine flour, yogurt and baking powder in a large bowl.
- Transfer to a clean, floured work surface and use your hands to shape dough into a ball without overworking it. If necessary, add a little flour to prevent dough from sticking.
- Cut dough into 12 equal parts. Using your hands, gently flatten and stretch each piece of dough into an oval that is approximately 5 mm (¼”) thick.
- Melt butter in a small microwave-safe bowl.
- Use a pastry brush to butter both sides of 6 pastries.
- Place buttered pastries in air fryer basket (see Chef’s secrets) and cook for 11–13 minutes at 180 °C (350 °F) or until golden brown, turning halfway through. Set aside on a plate. Brush remaining 6 pastries with butter and cook in the same way.
- In a small bowl, combine sugar and cinnamon.
- Brush tops of cooked pastries with remaining melted butter and sprinkle with cinnamon sugar. Serve.
This recipe is best cooked right before serving, but uncooked dough will keep for one day in the refrigerator or three months in the freezer.
Chef’s secrets:
- Vanilla Greek yogurt is the key to this recipe. It adds a hint of sweetness and flavour compared to plain Greek yogurt.
- This recipe is suitable for air fryers with a basket capacity of 5 litres or more. If your air fryer has a smaller basket, cook 2–3 BeaverTails®️ pastries at a time, depending on the size of your basket. Air fryer cooking times can vary, so keep an eye on the pastries to avoid overcooking them.
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Got some extra dough? You can freeze uncooked BeaverTails®️ pastries in an airtight container, separating them with a piece of parchment paper. When you’re ready to cook them, they can go directly from the freezer into the air fryer. The temperature and cook time will be the same.
This recipe is courtesy of Geneviève O’Gleman.
Photo credit: O’Gleman Média/Sylvie Li