Toaster Strudel-inspired pastries are brimming with homemade jam and topped with a simple vanilla glaze. Making these at home is both quick and effortless!
author’s note
Better Than The Box: Homemade Toaster Strudels!
Toaster strudels will always have a special place in my heart. My mom wasn’t a fan of sugary breakfasts, but on our birthdays, we were allowed to pick out a box of toaster strudels to enjoy with my siblings. My favorite? Strawberries and cream! They were a treat growing up.
Now, I’ve found something even better—homemade toaster strudels. Well, semi-homemade, since I use pre-made puff pastry sheets to make these come together in no time!
And the best part? When you make toaster strudels yourself, you’re not stuck with that tiny bag of icing. You get to add as much as you want! Score!
Ingredients In A Toaster Strudel
- Puff Pastry Sheets: Thaw according to package instructions. If you’re super ambitious, you can make puff pastry from scratch.
- Seedless Strawberry & Raspberry Jams: If you don’t have both jams you can just use one or the other.
- Cornstarch: A thickening agent, ensuring a gooey filling that isn’t overly runny.
- Egg: Acts as a binder and, when brushed on top, gives a golden finish to the strudel.
- Whole Milk: Paired with the egg for a glossy finish when baked. Use whole milk.
What Is Toaster Strudel Icing Made Of?
- Powdered Sugar: The base for the icing, delivering sweetness and consistency.
- Whole Milk: Half and half also works, but avoid low-fat versions.
- Vanilla Bean Paste & Almond Extract: If you don’t have paste, vanilla extract works too.
- Salt: Just a pinch makes a huge difference in bringing out more flavor.
Variations
Best Toaster Strudel Fillings
Once you have the dough, it’s as simple as adding the filling and icing!
- Blueberry Lemon: Blueberry Sauce with a hint of lemon zest.
- Lemon Curd & Raspberry: Tangy lemon curd paired with sweet raspberry jam.
- Chocolate & Hazelnut: A mix of melted chocolate and hazelnut spread.
Tips For Success
- Let the pastries cool a bit before drizzling the icing to avoid it melting.
- The pastries will puff up a lot while baking. After a minute, press them down gently, and they’ll deflate as they cool.
- Pinch the edges tightly when assembling to stop the jam from leaking out.
- Always bake on parchment paper or a Silpat to avoid a mess and help with baking.
Quick Tip
These Toaster Strudels are best served warm, straight from the oven. They aren’t designed to be stored in the freezer and then reheated in a toaster, as that could cause a sticky mess inside your appliance.
More Ways To Use Puff Pastry:
Desserts
Apple Turnover
Dinner
Broccoli Cheddar Pot Pie
Desserts
Cronut
Soups And Stews
Chicken Pot Pie Soup
Toaster Strudels
Equipment
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
Ingredients
- 1 (17.3-ounce) package puff pastry sheets see note 1
- 1/3 cup seedless strawberry jam
- 1/3 cup seedless raspberry jam or another 1/3 cup strawberry jam
- 1 tablespoon cornstarch
- 1 large egg
- 1 tablespoon whole milk
- 1 cup powdered sugar
- 2 tablespoons whole milk or half and half; do not use low-fat milk
- 1/4 teaspoon vanilla bean paste or 1/4 teaspoon vanilla extract
- 1 to 2 drops almond extract optional
- 1/8 teaspoon salt optional, to balance
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat and set aside. Thaw puff pastry according to package directions. In a small bowl, whisk together strawberry jam, raspberry jam, and cornstarch until smooth. Set aside. In another bowl, whisk together egg and milk with a fork until smooth. Set aside.
- Place 1 puff pastry sheet on a lightly floured surface and cut into 6 equal rectangles. Spoon 1 and 1/2 tablespoon of the jam mixture over 3 of the rectangles, leaving about a half an inch rim along the edges (see photos). With your fingertip, lightly brush the uncovered edges with egg mixture. Place remaining puff pastry rectangles over jam-coated puff pastry, and using the tines of a fork, press the edges to seal. Transfer those 3 pastries to the prepared pan and place in the fridge while preparing the rest. Repeat the process. Add the last 3 assembled pastries to the tray in the fridge and chill for 10 minutes.
- Brush tops of each strudel lightly with egg and milk mixture. Bake about 18–22 minutes or until golden brown on top and cooked through. (Don’t be alarmed—they puff up very high!) Remove and, using a metal spatula, transfer to a cooling rack. Wait 2–3 minutes, then gently press down the pastries (holding all four corners) to deflate a bit. Let cool until warm, then drizzle icing on top (see next step).
- For the icing, whisk together all ingredients in a small bowl until smooth. Add more milk to thin the icing if needed (be patient stirring though; it takes a minute to come together). Transfer to a small resealable plastic bag and cut off the tip. Drizzle over warm pastries. Enjoy while warm.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made them with the homemade puff pastry dough, absolutely superb. Used Organic Maine blueberry jam instead turned out awesome. Thank you!
Wow that sounds delicious! Glad these were great; thanks for the comment!
in all my 76 years of recipe collecting I have never seen a strudel recipe like this, I intend making them this week end for my grandchildren and myself of course. love your recipes. nana
Oh you are so sweet, thank you so much! I hope you and your grandchildren love them 🙂 Have a wonderful weekend with them!