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Homemade Toaster Strudel

Flaky puff pastry pockets filled with sweet jam and topped with a simple vanilla glaze.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 2 sheets puff pastry thawed
  • 2/3 cup berry jam blueberry, strawberry, raspberry, or similar
  • 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 plus more if needed
  • 1/4 tsp vanilla extract
  • 1/8 tsp almond extract

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone liner.
  • On a lightly floured surface, lay one sheet of thawed puff pastry and cut it into 6 equal rectangles.
  • In a small bowl, whisk the jam with the cornstarch until smooth.
  • Spoon about 1 1/2 tablespoons of the jam mixture onto three of the rectangles, leaving a 1/2-inch border around the edges.
  • Beat the egg with 1 tablespoon water to make an egg wash. Lightly brush the exposed border of the jam-topped rectangles with the egg wash.
  • Top each jam-topped rectangle with a plain rectangle, pressing the edges together to seal. Repeat with the remaining sheet of puff pastry to make the second batch, chilling briefly if the pastry becomes warm.
  • Place the sealed strudels on the prepared baking sheet. Lightly brush the tops with any remaining egg wash.
  • Bake until puffed and golden brown, about 20 minutes. Transfer to a wire rack and let cool until warm.
  • While cooling, whisk together powdered sugar, 1 1/2 tablespoons half-and-half, vanilla, almond extract, and melted butter; add more half-and-half a little at a time to reach a drizzleable consistency.
  • Transfer the icing to a small resealable bag, snip a corner, and drizzle over the warm strudels.

Equipment

  • Baking Sheet
  • parchment paper or silicone liner
  • rolling/cutting surface
  • knife or pizza cutter
  • small bowl
  • whisk or fork
  • Wire Rack
  • resealable bag (for piping)

Notes

  • Work quickly so the puff pastry stays cold.
  • Use 1/2-inch border to prevent filling leaks.
  • Adjust icing thickness with extra half-and-half as needed.
  • Chill filled pastries briefly if the butter softens before baking.