Toaster Strudel

Toaster Strudel-inspired pastries are brimming with homemade jam and topped with a simple vanilla glaze. Making these at home is both quick and effortless!

For a unique breakfast or brunch with your Toaster Strudel, consider pairing it with savory choices like quiche lorraine, sausage veggie hash, or a ham and cheese quiche.

Homemade Toaster Strudel

Gretchen Weiner’s father, who invented Toaster Strudels®, would be pleased to learn that his invention was one of my favorite childhood treats. My mom didn’t purchase them frequently, but whenever she did, my siblings and I were ecstatic.

This semi-homemade version is top-notch! Firstly, the homemade ones are much larger, but more significantly, you can apply as much glaze as you desire. This is especially relevant if, like me, you spent more time as a child trying to extract every bit of icing from the packet than actually enjoying the Toaster Strudel itself.

Was I the only one?

Ingredients In A Toaster Strudel

• Puff Pastry Sheets: The foundation for the strudel, offering a flaky, puff-up texture. Tip: Thaw according to package instructions. If you’re super ambitious, you can make puff pastry from scratch.
• Seedless Strawberry & Raspberry Jams: They infuse sweetness and fruity flavors into the filling. If you don’t have raspberry, just use more strawberry.
• Cornstarch: A thickening agent, ensuring a gooey filling that isn’t overly runny.
• Egg: Acts as a binder and, when brushed on top, gives a golden finish to the strudel.
• Whole Milk: Paired with the egg for a glossy finish when baked. Use whole milk for richness.

What Is Toaster Strudel Icing Made Of?

Our delicious icing is made of 

• Powdered Sugar: The base for the icing, delivering sweetness and consistency.
• Whole Milk: Helps in achieving a smooth icing consistency. Half and half can make it creamier, but avoid low-fat versions.
• Vanilla Bean Paste & Almond Extract: Flavor enhancers for the icing. If you don’t have paste, vanilla extract works too.
• Salt: Balances the icing’s sweetness, giving a stronger taste.

Tips For Success

• Wait to drizzle the icing until the pastries have cooled slightly. If you add it immediately after removing them from the oven, the icing will melt and become messy.
• Regarding the size of the pastries, don’t be surprised; they expand significantly during baking and immediately after being taken out of the oven. After about a minute, you can gently press them down. They’ll deflate further as they continue to cool.
• When assembling, it’s crucial to crimp the edges firmly, ensuring the jam stays away from the borders. This will prevent the jam from leaking out of the dough.
• Always bake the toaster strudels on parchment paper or a Silpat liner. This not only aids in baking but also prevents a mess in case any filling escapes.

Toaster Strudel tips

• Wait to add icing to the pastries until they’ve cooled down a bit. Right out of the oven, the icing will melt and turn into a mess!
• Press down the pastries: Don’t be alarmed, but while these pastries bake, and right out of the oven they are huge. Let them slightly cool for about a minute before gently pressing them down. They deflate even more as they cool.
• Crimp well: Make sure to crimp tightly and keep the jam well away from the edges — this ensures you won’t have jam seeping out of the dough.
• Bake on parchment paper or a Silpat liner: Not only does this help the toaster strudels bake better, but it also ensures you won’t have a mess if the filling does happen to seep out.

Brunch Spread

I’ve suggested some savory options to accompany these Toaster Strudels. If you’re organizing a brunch spread for an event like a baby or bridal shower, here are a few more ideas:

• Crepes: These make a great brunch option. I have a delicious Banana crepes or Nutella crepes recipe.
• Parfait: Set up some fruit, yogurt flavors, and plenty of granola to serve alongside a Toaster Strudel.
• Muffins: Here are a few of our favorites: chocolate muffins, healthy zucchini muffins, banana muffins.
• Monkey bread or this fun variation — cinnamon roll monkey bread– is always a brunch hit!
• Smoothies: Mango smoothie, cherry smoothie, blueberry smoothie, or this Orange Julius for everyone!

More Ways To Use Puff Pastry

• Apple Turnover coated in an easy glaze
• Broccoli Cheddar Pot Pie recipe shortcuts
• Cronut croissant-donut pastries
• Chicken Pot Pie Soup with a flaky puff-pastry topping
• Puff Pastry Heart stuffed with chocolatey Nutella

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5 from 2 votes

Toaster Strudels

By Chelsea Lords

These homemade Toaster Strudel-inspired pastries are filled with jam and topped with a sweet vanilla glaze. Easy to make and so delicious!

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Chilling Time: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 toaster strudels

Equipment

• Sheet pan
• Parchment paper or silicone baking mat
• Cooling Rack

Ingredients 

USMetric

 

1x2x3x

Toaster Strudels

• ▢ 1 (17.3-ounce) package puff pastry sheets see note 1
• ▢ 1/3 cup seedless strawberry jam
• ▢ 1/3 cup seedless raspberry jam or another 1/3 cup strawberry jam
• ▢ 1 tablespoon cornstarch
• ▢ 1 large egg
• ▢ 1 tablespoon whole milk

Icing

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons whole milk or half and half; do not use low-fat milk
• ▢ 1/4 teaspoon pure vanilla bean paste or 1/4 teaspoon vanilla extract
• ▢ 1 to 2 drops almond extract optional
• ▢ 1/8 teaspoon salt optional, to balance

Instructions 

• Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat and set aside. Thaw puff pastry according to package directions. In a small bowl, whisk together strawberry jam, raspberry jam, and cornstarch until smooth. Set aside. In another bowl, whisk together egg and milk with a fork until smooth. Set aside.
• Place 1 puff pastry sheet on a lightly floured surface and cut into 6 equal rectangles. Spoon 1 and 1/2 tablespoon of the jam mixture over 3 of the rectangles, leaving about a half an inch rim along the edges (see photos). With your fingertip, lightly brush the uncovered edges with egg mixture. Place remaining puff pastry rectangles over jam-coated puff pastry, and using the tines of a fork, press the edges to seal. Transfer those 3 pastries to the prepared pan and place in the fridge while preparing the rest. Repeat the process. Add the last 3 assembled pastries to the tray in the fridge and chill for 10 minutes.
• Brush tops of each strudel lightly with egg and milk mixture. Bake about 18–22 minutes or until golden brown on top and cooked through. (Don’t be alarmed—they puff up very high!) Remove and, using a metal spatula, transfer to a cooling rack. Wait 2–3 minutes, then gently press down the pastries (holding all four corners) to deflate a bit. Let cool until warm, then drizzle icing on top (see next step).
• For the icing, whisk together all ingredients in a small bowl until smooth. Add more milk to thin the icing if needed (be patient stirring though; it takes a minute to come together). Transfer to a small resealable plastic bag and cut off the tip. Drizzle over warm pastries. Enjoy while warm.

Recipe Notes

Note 1: I get Pepperidge Farm puff pastry sheets. They are found in the freezer section of a grocery store.

Storage: Allow the strudels to cool completely. Place them in an airtight container or wrap individually in plastic wrap. Store in the refrigerator for up to 3 days.

For freezing, only freeze strudels without glaze. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 28mg | Potassium: 47mg | Fiber: 1g | Sugar: 38g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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