Toaster Strudel’s are one of those foods that feel nostalgic to me. I haven’t had one in ages, but I can remember exactly how they taste. I loved finding them in my mom’s freezer and looked forward to pouring that tiny icing packet on top of the freshly toasted strudel, yum! Well, when Cooking Classy posted her homemade strudel, I knew I had to make them. Don’t worry, they aren’t all that intimidating because it calls for pre-made pastry as well as jam, but it turns into something amazing. Let’s just refer to them as the sophisticated toaster strudel, shall we?
Be sure to seal all edges completely so that you don’t have any leaks as I did with one. Then just sit back and watch them puff up and turn golden brown!
Homemade Toaster Strudel via Cooking Classy:
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. 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.