Preheat the air fryer. Set it to 350°F (175°C) for 3–5 minutes. A hot basket helps the dough puff and brown evenly.

Prep the basket. Lightly spray the basket with nonstick spray, or use air fryer parchment liners with holes.

Avoid regular parchment without holes—it can block airflow.

Unroll the dough. Separate the crescent dough into triangles. For a thicker wrap, pinch two triangles together to form a rectangle; for a lighter bite, use a single triangle per cookie.

Wrap the cookies. Place one cookie in the center of the dough. Fold the corners over, then pinch all seams so the cookie is fully enclosed. Seal well to prevent leaks.

Optional brush. Lightly brush the wrapped cookies with melted butter for extra color and flavor.

You can also sprinkle with a little cinnamon sugar.

Air fry. Arrange in a single layer with space between each piece. Cook at 350°F (175°C) for 5–7 minutes, until puffed and golden brown. Check at minute 5; every air fryer runs a bit differently.

Cool briefly. Let them rest for 2–3 minutes.

The inside will be hot, and the short rest helps the texture set.

Finish. Dust with powdered sugar and serve warm. Add a drizzle of chocolate or caramel if you like.