Team Toaster Strudel vs Team Pop Tart? I was definitely team Toaster Strudel growing up and loved whenever we would get them as a breakfast treat. I love the flaky crust with a fruity filling and then of course the delicious icing on top. So, this Valentine’s Day I recreated these nostalgic treats to share with my co-workers. I think this version is even better than the original as the puff-pastry gets extra flaky and delicious. Plus, homemade jam is just so much better. I made both a raspberry version and a strawberry and cream cheese one so you can pick your favorite.
Homemade Toaster Strudels
Flaky puff pastry filled with fruit filling and topped with vanilla icing
Ingredients
- 1 sheet puff pastry defrosted
- 1/4 cup powdered sugar
- 2 Tbsp heavy cream
- 1/4 tsp vanilla extract
- 1 egg + 2 Tbsp water
Raspberry Filling
- 1 cup raspberries
- 1 1/2 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp cornstarch
Strawberry and Cream Cheese Filling
- 1 cup diced strawberries
- 1 1/2 Tbsp sugar
- 2 Tbsp water
- 1 Tbsp cornstarch
- 2 oz creamcheese softed
Instructions
- Pre-heat oven to 400 degrees F. You can either defrost the puff pastry in the fridge overnight or put on the counter for 45mins-1hr.
- Make the filling by placing all the ingredients for either filling in a small saucepan. For Strawberry and Cream Cheese leave the cream cheese out. Place the pan over medium-high heat and cook for 10 minutes for the raspberry and 15 minutes for the strawberry. Stir regularly to keep from sticking to the pan and use the back of the spoon to smash down the raspberries or strawberries as they cook and soften. Remove from heat and let cool for a few minutes while you prepare the pastry.
- Sprinkle a small amount of flour on the counter and unfold the puff pastry. Use a rolling pin to roll out the dough width wise. The dough will originally be in a square, so you want to roll it out a little so that it's a rectangle. Cut the dough in half and then in half again so that you have four long rectangles.
- If making the Strawberry and Cream Cheese cut the cream cheese into four pieces and place one on the top half of each rectangle. Gently spread the cream cheese out a little but leave a 1 cm border on each side. Divide either the raspberry or strawberry filling evenly amongst the four rectangles so that it is just on the top half.
- Brush a small amount of water around each edge of the puff pastry rectangles and in the middle of the rectangle. Fold the bottom half up so that the edges all line up and press together. Use a small fork and press all along each side so that the edges are really well sealed together. Repeat with the remaining rectangles. Place toaster strudels on a small cookie sheet lined with parchment paper.
- Make an egg wash by whisking together one egg with 2 Tbps of water. Brush the top of each strudel with the egg wash. Bake for 15-20 minutes until golden brown. Remove from the oven and allow to cool for a few minutes. Meanwhile make the icing by combining the powdered sugar, heavy cream and vanilla extract in a small bowl. Stir until all combined and smooth. Transfer the icing to a small Ziplock bag. Seal the top and then off one end of the bag. Drizzle the icing in a zigzag pattern over the top of each strudel.
- If not eating fresh out of the oven leave off the icing. Reheat in a toaster oven for a few minutes and then drizzle with the icing.
