Description
These Easy Strawberry Toaster Strudels are a delightful homemade treat that mimic the classic toaster pastries but with fresh ingredients and a delicious strawberry jam filling. Puff pastry is filled with a smooth, thick strawberry jam, sealed and baked until golden and flaky, then topped with a sweet vanilla icing drizzle. Perfect for a special breakfast or snack, these strudels are quick to assemble and sure to please both kids and adults.
Ingredients
Scale
Strudels
- 2 sheets puff pastry (thawed)
- â…” cup thick strawberry jam (seedless preferred)
- 2 teaspoons cornstarch
- 1 large egg
- 1 Tablespoon water
Icing
- 1 ½ Tablespoons salted butter (melted)
- 1 cup powdered sugar
- 1 ½ Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Puff Pastry: Preheat your oven to 400°F and line two baking sheets with parchment paper. Place one sheet of thawed puff pastry onto a baking sheet, gently roll it into a flat square shape, and cut it into 6 equal rectangles to form the base for the strudels.
- Mix Jam Filling: In a small bowl, whisk together the thick strawberry jam and cornstarch until smooth. This mixture will help the jam set nicely during baking.
- Fill Pastry Rectangles: Spoon about 1 ½ tablespoons of the strawberry jam onto 3 of the puff pastry rectangles, leaving a half-inch border around the edges to allow sealing.
- Apply Egg Wash to Edges: Whisk the egg with 1 tablespoon of water in a small bowl. Lightly brush the borders of the jam-covered rectangles with this egg wash to help seal the strudels.
- Seal the Strudels: Lay the remaining 3 puff pastry rectangles over the jam-covered ones. Press the edges gently but firmly to seal the pastry. Place the assembled strudels in the refrigerator while you repeat the same process with the remaining puff pastry sheet.
- Prepare for Baking: Once all 6 strudels are assembled, place them on a single parchment-lined baking sheet. Lightly brush the tops of each strudel with the remaining egg wash to promote a golden, glossy finish.
- Bake the Strudels: Bake the strudels in the preheated oven for 16 minutes or until they are puffed up and golden brown. Remove them from the oven and let them cool on a wire rack until just warm to handle.
- Make the Icing: In a small bowl, whisk together the melted salted butter, powdered sugar, milk, and vanilla extract until smooth. Add additional milk if necessary to achieve a drizzle-friendly consistency.
- Drizzle and Serve: Pour the icing into a small resealable plastic bag and snip off a tiny corner. Drizzle the icing over the warm strudels in a decorative pattern. Serve immediately and enjoy this delicious homemade treat!
Notes
- Use seedless strawberry jam for a smoother filling texture that mimics the classic toaster strudel.
- Make sure puff pastry sheets are properly thawed to avoid cracking when rolling and cutting.
- Chilling the assembled strudels before baking helps maintain the shape and prevents the jam from leaking out.
- If you want a vegan version, use vegan puff pastry and substitute the egg wash with a mixture of plant-based milk and maple syrup.
- Store leftover strudels in an airtight container at room temperature for up to two days or freeze for longer storage.
- For extra crunch, you can sprinkle coarse sugar on top before baking.
