Decadent Air Fryer Desserts
Bruce Weinstein
Class Preview
0:43
- In-depth Instruction; over 68 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction
2:03
In this class Bruce will show you how to take easy-to-find ingredients and use them as a base for some of the most decadent and easy-to-make desserts ever.
Rugelach and Fruity Tarts
18:17
In this session, Bruce will show you just how versatile refrigerator pie crusts are, turning them into jam-filled tarts and rolled rugelach cookies.
Cheesecake Burritos and S’mores Burritos
9:40
It’s off to the Mexican food aisle to pick up some tortillas because Bruce will show you how to turn those into crispy and mouthwatering cheesecake burritos and s’mores burritos.
Turn Overs and Peach Dumplings
14:30
Frozen puff pastry is one of the easy to find ingredient that Bruce will turn into air fried turnovers and peach dumplings. They’re so pretty and delicious your friends will not believe you made them yourself.
Oreo Coated Oreo and Apple Pie Wedges
13:36
What air fryer desserts class would be complete without fried Oreos or apple pie wedges? Bruce will show you how to make the cookie crumbs and properly coat both the fruit and some double stuff Oreos for some crispy desserts you’ll never forget.
Peanut Butter S’more Pies and Blueberry Crisp Pies
8:56
Finally, Bruce will make some mini pies using ready-made mini graham cracker crusts. If the blueberry pie with a crisp topping doesn’t send you over the top, then the peanut butter s’mores pie surely will!
Fried chicken, check. Wings, check. French fries, you’re covered. Onion rings, sure. These are the dishes we love to make in our air fryers every week. But did you know that your air fryer can also make desserts? Tarts, mini pies, turnovers, cookies, and more. In this class, Bruce will show you how to take easy-to-find ingredients and use them as a base for some of the most decadent and easy-to-make desserts ever.
Bruce Weinstein
Bruce Weinstein is a best-selling cookbook author and food writer. He has written more than 25 cookbooks with his partner, Mark Scarbrough, including the Gourmand International Cookbook Award-winner Cooking Know-How. Together they host the podcast Cooking With Bruce and Mark. Bruce is also a contributing editor to Eating Well Magazine, a columnist for Weight Watchers and a regular contributor to Cooking Light, Fine Cooking and The Washington Post.
Bonus materials available after purchase