A while ago I posted a recipe for Homemade Pop Tarts and I knew it wouldn’t end there. I love making homemade versions of store bought childhood favorites because they are so much better! These Homemade Toaster Strudels are no exception!
Really these are semi-homemade, unless you want to be really legit and make your puff pastry from scratch. But to be honest I’ve actually never made homemade puff pastry because I’ve heard it’s such a tedious process so I just go with the stuff in the freezer isle, and if you really want to splurge go with the butter puff pastry vs. the vegetable shortening.
My kids and I were completely in love with these delicious breakfast treats! They put the boxed kind to shame. And I may have spotted my husband squeezing the icing straight into his mouth, that little touch of butter and almond extract makes it just that good. These are a simple pastry to make since they begin with a store-bought puff pastry, and I also used a store-bought jam so just made them that much easier. Despite the shortcuts they still had a delicious, fresh, homemade taste. I used Smuckers Low Sugar Strawberry Jam for these. I love the bolder strawberry flavor it has since it isn’t drowning in sugar. It doesn’t taste low sugar to me, I just think it’s better than the regular stuff. Use whatever you’d like though, just don’t use a runny jam. And be sure to try one warm that’s when they’re the best!
Homemade Toaster Strudels
Yield: 6 strudels
- 2 sheets puff pastry , thawed
- 2/3 cup berry jam (blueberry, strawberry, raspberry, etc.)
- 2 tsp cornstarch
- 1 large egg
- 1 Tbsp water
- 1 1/2 Tbsp salted butter , melted
- 1 cup powdered sugar
- 1 1/2 Tbsp half and half , then more if needed
- 1/4 tsp vanilla extract
- 1/8 tsp almond extract
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone liners.
Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1 1/2 Tbsp jam over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated. In a small bowl whisk together egg with 1 Tbsp water. Lightly brush rim (section around edges not covered with jam) with egg mixture (I just used my fingertip to brush because only a small amount is needed). Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.
Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.
For the icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.
Recipe source: Cooking Classy