Description
These Easy Strawberry Toaster Strudels are a delightful homemade treat featuring flaky puff pastry filled with sweet strawberry jam and topped with a smooth vanilla icing. Perfect for a quick breakfast or snack, this recipe yields golden, flaky strudels with a luscious glaze that mimics classic store-bought toaster pastries but with fresher ingredients and homemade charm.
Ingredients
Scale
Strudels
- 2 sheets puff pastry (thawed)
- â…” cup thick strawberry jam (seedless recommended)
- 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 baking sheets. Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Roll and cut the puff pastry. Place one sheet of puff pastry on a prepared baking sheet. Gently roll it out into a flat square and cut it into 6 equal rectangles for individual strudels.
- Prepare the jam filling. In a small bowl, whisk together the thick strawberry jam and cornstarch until smooth. The cornstarch helps thicken the jam during baking.
- Fill the pastry rectangles. Spoon about 1 ½ tablespoons of the jam mixture onto 3 of the rectangles, leaving a ½-inch border around the edges so they can be sealed properly.
- Brush edges with egg wash. In another small bowl, whisk the egg with 1 tablespoon water to make an egg wash. Lightly brush the edges of the jam-covered rectangles with the egg wash to help the pastry seal.
- Assemble the strudels. Place the remaining puff pastry rectangles over the jam-covered ones, pressing the edges firmly to seal each strudel. Transfer the assembled strudels to the refrigerator while preparing the second batch with the other sheet of puff pastry.
- Final assembly and egg wash. Carefully transfer all 6 strudels onto one baking sheet and brush the tops lightly with the egg wash to ensure a golden, glossy finish after baking.
- Bake the strudels. Bake in the preheated oven for 16 minutes, or until the strudels are puffed and golden brown. Remove and let cool on a wire rack until just warm to handle.
- Prepare the icing. In a small bowl, whisk together the melted butter, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary, aiming for a drizzle-able texture.
- Drizzle icing over strudels. Pour the icing into a small resealable plastic bag, snip off a tiny corner, and drizzle the icing over the warm strudels. Serve immediately and enjoy the fresh homemade delight!
Notes
- Use seedless strawberry jam for a smoother filling without seeds.
- Ensure the puff pastry sheets are properly thawed but still cold to make handling easier.
- Chilling the assembled strudels before baking helps keep the shape and prevents leaking.
- You can substitute the strawberry jam with other fruit preserves for variety.
- Store leftovers in an airtight container and reheat briefly in the oven or toaster oven for best texture.
