Homemade Puff Pastry Toaster Strudel
These homemade toaster strudels made with puff pastry sheets are the best choice for weekend breakfast or brunch. This jam-filled toaster strudel recipe needs just a handful of ingredients and it tastes way better than the store-bought ones.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Snacks
Cuisine: American
Diet: Vegetarian
Servings: 6 Pastries
Calories: 617kcal
Bakinf sheet
Oven
Pastry brush
- 1 box Puff pastry sheet (2 sheets)
- 3 Tablespoon Apple Jam
- 3 Tablespoon Strawberry Jam
- 2 teaspoon Cornstarch
- 2 Tablespoon Heavy cream (can use egg wash)
To make icing/drizzle
- 1 Cup Powdered sugar/confectionary sugar
- ½ teaspoon Vanilla
- 1 ½ Tablespoon Heavy cream (can be substituted with milk)
Thaw the puff pastry sheet as instructed on the box. It is very important to thaw the sheets perfectly.
1 box Puff pastry sheet
Add 1 teaspoon of cornstarch to each of the jams and mix well. Skip this step if not using cornstarch.
3 Tablespoon Apple Jam, 3 Tablespoon Strawberry Jam, 2 teaspoon Cornstarch
Preheat the oven to 400 F. Layer a baking sheet with parchment paper or a silicon mat. I like to layer mine just in case there is an accident when baking and the jam seeps out.
Once thawed, open the sheets and separate them. Slightly roll the sheets to make them even and then cut each sheet into 6. This will make 3 strudels. Repeat the same with the other sheet.
1 box Puff pastry sheet
Spread about 1 to 1 ½ tablespoons of jam filling in the center of half the sheets. Leave about ¼ inch space on all sides.
3 Tablespoon Apple Jam, 3 Tablespoon Strawberry Jam
Brush the sides with heavy cream or egg wash.
2 Tablespoon Heavy cream
Now place the other half of the sheets over the layered ones and press it to seal. Use a fork to gently crimp the sheets to seal them well.
Place the prepared toaster strudel onto the prepared baking sheet. Brush the pastries with heavy cream or egg wash.
Bake them in the preheated 400 F oven for about 18 to 20 minutes or until golden brown.
To make the icing
When the toaster strudel is baking, prepare the icing. Mix about ½ teaspoon of vanilla extract with 1 cup of confectionary sugar and mix well.
½ teaspoon Vanilla, 1 Cup Powdered sugar/confectionary sugar
Slowly add about 1 to 1 /2 tablespoons of heavy cream or milk and whisk well. Adjust the consistency by adding more milk. I like to keep my icing a little thicker.
1 ½ Tablespoon Heavy cream
Place the icing in a small plastic bag. I use a ziplock bag. Seal the bag and then snip a tiny hole in a corner to squeeze out the icing over the toaster strudels.
Once the toaster strudels come out of the oven, let them cool down a bit on a wire rack.
Then drizzle the icing over the strudels and enjoy!
Expert Tips
-
Choose a good quality puff pastry sheet when making homemade toaster strudels. If you don't have access to store-bought puff pastry sheets, you could make your own as well.
- Roll the puff pastry sheet evenly so they bake uniformly.
- Do not overfill the toaster strudels. I am guilty of doing this often and ending up with an overly sweet pastry. Also many times, my filling seeps out when baking.
- If your kitchen is warm and the toaster strudels become very soft, place the shaped ones in the refrigerator for about 30 minutes and then bake.
- After baking, let the toaster strudels cool a little before drizzling the icing.
Calories: 617kcal | Carbohydrates: 71g | Protein: 6g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 10mg | Sodium: 213mg | Potassium: 74mg | Fiber: 1g | Sugar: 30g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg