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Toaster Strudels

Homemade jam-filled pastries with an easy vanilla glaze. These copycat toaster strudels are so quick and easy to make!

Course Dessert
Cuisine American
Keyword Toaster Strudels
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 45 minutes
Servings 6 toaster strudels
Calories 531 kcal

Ingredients

Toaster Strudels

  • 1 package (17.3 ounces) Puff Pastry Sheets (I get Pepperidge Farm, found in freezer section of grocery store)
  • 1/3 cup SEEDLESS strawberry jam
  • 1/3 cup SEEDLESS raspberry jam (or just use another 1/3 cup strawberry)
  • 1 tablespoon cornstarch
  • 1 large egg
  • 1 tablespoon whole milk

Icing

  • 1 cup powdered sugar
  • 2 tablespoons whole milk (or half and half, do not use a lower fat milk)
  • 1/4 teaspoon pure vanilla bean paste (or 1/4 teaspoon vanilla extract)
  • 1-2 drops almond extract, optional
  • Tiny pinch fine sea salt, optional (to balance)

Instructions

  1. PREP: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat liner and set aside. Thaw the puff pastry according to package directions. In a small bowl, whisk together the strawberry jam, raspberry jam, and cornstarch until smooth. Set aside. In another bowl whisk together the egg and milk with a fork until smooth. Set aside.

  2. ASSEMBLE: Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. Spoon 1 and 1/2 tablespoon of the jam mixture over top of 3 of the rectangles, leaving about a half an inch rim all along the edges uncoated (see photos). With your fingertip, lightly brush the (uncovered with jam) edges with the egg mixture. Place remaining puff pastry rectangles over jam coated puff pastry and using the tines of a fork, press all the edges to seal. Transfer those 3 pastries to the prepared pan and in the fridge while preparing the rest. Repeat the process with the other sheet of puff pastry. Add the last 3 assembled pastries to the tray in the fridge and chill for 10 minutes.

  3. BAKE: Brush tops of each strudel lightly with egg and milk mixture. Bake until golden brown, 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 and then gently press down the pastries (holding all four corners) to deflate a bit. Let cool until warm and then drizzle icing on top (see next step).

  4. ICING: For the icing, whisk together all ingredients in a small bowl until smooth. Add more milk to thin icing IF needed (be patient stirring though, it takes a minute to come together).. Transfer to a small plastic bag and cut the tip off. Drizzle over warm pastries. Enjoy while warm.