Miniature toaster strudels with an orange cream cheese and raspberry filling. These toaster strudels are covered with a simple cream cheese glaze and take less than thirty minutes to make.
Are you sick of all the mini on my blog?
Clearly I am obsessed.
Which I think stems from my incorrect belief that if something is miniature sized I can have about fifty and it’s still “less than” one normal one.
Talk about a diet fail.
But what I’m not failing at? Awesomely, SUPER EASY, super licky-split-quick, delicious toaster strudels. That taste way better than the boxed version. And the boxed version was already pretty dang good – so that’s saying something!
These strudels are raspberry-jam filled, stuffed with some citrus-y cream cheese, and topped with a mouthwatering cream cheese glaze.
Which an optional topping of orange zest of course.
But they take minutes to make. Thanks to a store-bought puff pastry.
You can make your own, but these are far less simple that way.
Basically each strip of dough (there are 6 “strips” in a package) gets cut into four equal parts. One side of the dough gets a delicious orange cream cheese spread and the other gets some raspberry jam. Again, store bought. But feel free to make your own if you want! Then the two pieces of dough get crimped together. Make sure there are no open sections or bad news for your cooking sheet. And for the pastry…
And once they are coated in an egg wash (egg white + water brushed over) they go into the oven. SO EASY!! Which, by the way, the glaze takes about 3 minutes to make while these guys are baking.
You’ll want to spread that glaze over and eat these within minutes of them coming out. I can never wait for them to cool off all the way!
- 1 sheet (3 sections) One sheet puff pastry dough* 3 sections
- 6 heaping teaspoons raspberry jam seedless
- 3 tablespoons plain cream cheese spread at room temperature
- 1 tablespoon orange juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon orange zest
- 1 egg white
- 1 tablespoon water
- 1 and 1/2 cups powdered sugar
- 1/2 ounce cream cheese softened
- 1/4 cup butter softened (not melted)
- 1/2 teaspoon vanilla extract
- Optional garnish: extra orange zest
Preheat the oven to 350 degrees F.
Follow package directions to thaw the pastry dough. It must be completely thawed before starting. I like to thaw the dough in the fridge because it's easier to work with.
On a lightly floured surface, roll out one sheet of pastry dough. There should be three sections already outlined. Cut each section into four small squares that are equal sizes.
On half of the squares spread about 1 heaping teaspoon of raspberry jam making sure it doesn't get too close to the edges.
In a small bowl, combine the cream cheese spread, orange juice, vanilla extract, and orange zest. Stir until completely combined.
Spread the cream cheese mixture over the other half of the dough pieces.
Place the cream cheese covered dough pieces on top of the raspberry jam dough covered pieces.
Using the ends of a fork crimp the pieces together making sure the pastries are completely sealed.
Place the strudels on a baking sheet.
With a fork, beat the egg white with the water. Using a pastry brush, brush the egg white mixture over the top of the pastries.
Bake for 15-18 minutes or until lightly golden.
While the strudels are baking, beat together all of the glaze ingredients until smooth. If needed, add a little bit of milk to get a thinner consistency.
Pour the glaze into a small plastic bag and cut off the tip. Pipe the frosting over the slightly cooled strudels.
Enjoy while warm! Do not try to toast these later, but you can microwave them for 5-10 seconds to warm them up at another time.
*I love Pepperidge farm's version. You can find this dough in the frozen aisles generally with frozen desserts, Cool Whip, frozen berries.
Have some leftover dough? Here are some more recipes using puff pastry dough: