Toaster Strudel – a copycat recipe of the store-bought kind you’ll find in the freezer isle, but so much better! Made with puff pastry, jam and a sweet vanilla-almond glaze.
Another childhood favorite are these Homemade Pop Tarts. Another creation that’s far better than the boxed kind.
Homemade Toaster Strudel
Really these are semi-homemade toaster strudels, unless you want to be really legit and make your puff pastry from scratch. And here we ditch the toaster and actually oven bake them instead (these would be a mess in the toaster).
You’re whole family will love these tempting 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 they also use a store-bought jam so they really are a breeze to prepare.
Despite the shortcuts they still have a delicious, fresh homemade taste. You’ll be savoring every last bite, trust me!
Ingredients Needed for Easy Toaster Strudels
- Frozen puff pastry
- Berry jam
Ingredients Needed for the Toaster Strudel Icing
- Salted butter
- Powdered sugar
- Half and half
- Vanilla and almond extract
How to Make a Toaster Strudel
- Preheat oven and line baking sheet.
- Thaw puff pastry
- Unwrap puff pastry sheets.
- Cut each into 6 rectangles.
- Whisk cornstarch and jam then spread over half of the rectangles (leave edges uncovered).
- Whisk egg with water then lightly brush edges with egg mixture.
- Layer a second puff pastry rectangle over jam coated pastries then press edges together.
- Brush tops with egg mixture. Bake.
- Cool slightly, prepare icing and drizzle with icing.
Can I Make These in Advance?
With the wet strawberry jam these are best served within a few hours of preparing to maintain that flaky tender pastry. So with that said just scale the recipe down as needed.
- If you really want to splurge go with the butter puff pastry vs. the vegetable shortening.
- 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.
- Use whatever jam you like though, just don’t use a runny jam.
- Don’t make glaze to runny, you want it to stick.
- Be sure to try one of these warm that’s when they’re the best!
More Ways to Use Puff Pastry
- Cream Puff Pie
- Puff Pastry Baked Eggs
- Puff Pastry Fruit Tarts with Ricotta Cream Filling
- Strawberry Cream Cheese Breakfast Pastries
Follow Cooking Classy
Once you've had these delicious homemade strudels you'll never look at store-bought the same again. Made with buttery flakey puff pastry, sweet berry jam and finished with a simple vanilla icing.
- 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.