Homemade Toaster Strudels
User Reviews
4.9
Homemade Toaster Strudels
Description
"Homemade Toaster Strudels" begin with puff pastry sheets cut into rectangles, three of which are topped with a berry jam mixed with cornstarch to prevent sogginess. After sealing with another pastry rectangle brushed with egg wash along the edges, the strudels are baked at 400°F until their surfaces become golden and flaky. The egg wash on top gives a shiny finish and helps achieve a crisp crust.
Once cooled until warm, the pastry is topped with a homemade icing blending melted salted butter, powdered sugar, half and half, and vanilla and almond extracts. This icing adds sweetness and a creamy finish that complements the flaky pastry and vibrant berry filling. The balance between flaky crust, soft fruit interior, and smooth glaze recreates the convenience and flavors of traditional toaster strudels but is made from scratch.
This recipe requires some precision in sealing the edges to prevent leaks and cooling the strudels before icing to avoid melting. The icing consistency can be adjusted with additional cream if needed for better drizzling. Using berry jam varieties offers customizable fruit flavors.
Ingredients
- 2 puff pastry thawed, sheets
- 2/3 cup berry jam (blueberry, strawberry, raspberry, etc.)
- 2 tsp cornstarch
- 1 egg large
- 1 Tbsp water
Icing
- 1 1/2 Tbsp butter melted, salted
- 1 cup powdered sugar
- 1 1/2 Tbsp half and half then more if needed
- 1/4 tsp vanilla extract
- 1/8 tsp almond extract
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone liners.
- Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1 1/2 Tbsp jam over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated.
- In a small bowl whisk together egg with 1 Tbsp water. Lightly brush rim (section around edges not covered with jam) with egg mixture (I just used my fingertip to brush because only a small amount is needed).
- Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.
- Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.
- For the icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.
User Reviews
Overall Rating
4.9
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