Description
These Easy Strawberry Toaster Strudels are a delicious homemade treat featuring flaky puff pastry filled with thick strawberry jam and topped with a sweet vanilla glaze. Perfect for a quick breakfast or snack, they combine crispy, buttery layers with a fruity filling and a smooth icing drizzle.
Ingredients
Scale
Pastry and Filling
- 2 sheets puff pastry (thawed)
- â…” cup thick strawberry jam (seedless preferred)
- 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 Pastry: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Place one sheet of thawed puff pastry onto a baking sheet, gently roll it out into a flat square, and cut into 6 equal rectangles.
- Make Strawberry Filling: In a small bowl, whisk together the strawberry jam and cornstarch until smooth to thicken the filling slightly. Spoon about 1 ½ tablespoons of this mixture onto 3 of the rectangles, leaving a ½-inch border around the edges to seal later.
- Apply Egg Wash for Sealing: In another bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Lightly brush the edges of the jam-covered rectangles with the egg wash to help seal the pastry layers.
- Assemble Strudels: Place the remaining puff pastry rectangles over the jam-covered ones. Press the edges firmly to seal the filling inside. Transfer the assembled strudels to the refrigerator while preparing the second sheet of puff pastry in the same way.
- Final Preparation for Baking: Once all 6 strudels are assembled, carefully place them on one baking sheet lined with parchment paper. Lightly brush the tops with the egg wash to encourage a golden finish.
- Bake: Bake the strudels at 400°F for 16 minutes or until they turn golden brown and puffed. Remove them from the oven and let cool on a wire rack until just warm.
- Prepare Icing: In a small bowl, whisk together melted salted butter, powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk if needed for a drizzle.
- Drizzle and Serve: Pour the icing into a small resealable plastic bag and snip off a tiny corner. Drizzle the icing over the warm strudels. Serve immediately and enjoy these warm, flaky treats!
Notes
- Use seedless strawberry jam for a smoother filling that’s easier to spread and seal inside the pastry.
- Ensure the puff pastry is properly thawed before rolling and cutting for best texture and ease of handling.
- The egg wash helps the pastry seal properly and gives a beautiful golden color when baked.
- For a thicker icing, use less milk; for thinner icing, add more milk a teaspoon at a time.
- These strudels are best eaten warm but can be stored in an airtight container for up to 2 days and gently reheated.
