Description
These Easy Strawberry Toaster Strudels are a delightful homemade version of the classic pastry treat. Made with flaky puff pastry filled with luscious strawberry jam and topped with a sweet vanilla icing, they are perfect for a quick breakfast or a delicious snack. Ready in just 31 minutes, these strudels combine the convenience of store-bought dough with a homemade touch for an irresistibly tasty pastry.
Ingredients
Scale
Pastry
- 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 pastry sheets: Preheat your oven to 400°F and line two baking sheets with parchment paper. Place one sheet of thawed puff pastry onto a prepared baking sheet, rolling it out gently into a flat square. Cut it into 6 equal rectangles for individual strudels.
- Prepare the strawberry filling: In a small bowl, whisk together the strawberry jam and cornstarch until smooth. Spoon approximately 1 1/2 tablespoons of the jam mixture onto three of the pastry rectangles, leaving about a ½ inch border around the edges to allow for sealing.
- Apply egg wash: In another small bowl, whisk one large egg with one tablespoon of water. Using a pastry brush or your fingertip, lightly brush the edges of the jam-covered rectangles with the egg wash. This will help seal the strudels properly.
- Assemble the strudels: Place the remaining three pastry rectangles on top of the jam-covered ones. Press the edges firmly to seal the filling inside. Transfer the assembled pastries to the refrigerator to chill while preparing the second batch using the other sheet of puff pastry.
- Prepare for baking: Carefully transfer all six strudels to one baking sheet. Lightly brush the tops of each strudel with the egg wash for a golden finish during baking.
- Bake the strudels: Bake in the preheated oven for 16 minutes or until the pastries turn golden brown and puffed. Remove from the oven and let them cool on a wire rack until just warm.
- Make the icing: In a small bowl, whisk together the melted salted butter, powdered sugar, milk, and vanilla extract until smooth. Add more milk if necessary to achieve a drizzling consistency.
- Decorate and serve: Pour the icing mixture into a small resealable plastic bag, snip off a tiny corner, and drizzle the icing over the warm strudels. Serve immediately and enjoy!
Notes
- For best results, use seedless strawberry jam to ensure a smooth filling without seeds.
- Make sure puff pastry sheets are fully thawed before handling to avoid cracking.
- Chilling the assembled strudels before baking helps maintain their shape and keeps the filling sealed inside.
- The icing consistency can be adjusted by adding more milk for thinner drizzles or more powdered sugar for a thicker glaze.
- Store leftover strudels in an airtight container and reheat briefly before serving to maintain flakiness.
