Best Homemade Toaster Strudel Recipes
HOMEMADE TOASTER STRUDELS
Once you've had these delicious homemade strudels you'll never look at store-bought the same again. Made with buttery flakey puff pastry, sweet berry jam and finished with a simple vanilla icing.
Provided by Jaclyn
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone liners.
- Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1 1/2 Tbsp jam over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated.
- In a small bowl whisk together egg with 1 Tbsp water. Lightly brush rim (section around edges not covered with jam) with egg mixture (I just used my fingertip to brush because only a small amount is needed).
- Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.
- Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.
- For the icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.
Nutrition Facts : Calories 617 kcal, Carbohydrate 78 g, Protein 6 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 226 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
HOMEMADE TOASTER STRUDEL
A toaster strudel is a ready-made, frozen breakfast pastry sold by Pillsbury that was introduced in the 1980s as a rival to the popular toaster treat, Pop Tarts, made by Kelloggs. While the Pop Tart has a firm crust somewhere between a cookie and pie dough in texture, a toaster strudel has a flaky outer layer, more like puff pastry dough or a croissant dough. It toasts up soft, with a gooey, hot filling, and you are supplied with a little packet of icing to drizzle on top of the pastries. With puff pastry already in my freezer, it seemed like it would be easy to put together a similar version of the packaged product that could be made entirely at home. The puff pastry dough should be rolled out fairly thin before beginning, since the toaster strudels are not thick and you don't really want them to puff up too much; the pastries should be softer, rather than crunchier. The trick to having these turn out well was in the filling. I used jam, but jam by itself will run out of the pastry and not leave a pocket of filling. To solve the problem, I added some cornstarch to the jam, which thickened it up and helped to hold it in place. Now, if you have a particularly runny jam, you might want to add a little extra cornstarch than the amount I give below, but otherwise you can use any flavor of jam you like. The pastries should be assembled and baked in advance, then frozen so that they can be reheated on-demand, as snacks or breakfast treats. The packaged toaster strudels come with some kind of "sweet cream" glaze, which tastes a bit like cream cheese. This is probably the one instance where storebought has an advantage, as it is a lot of trouble to make a cream cheese frosting for just one single breakfast pastry. I used a simple vanilla glaze for mine, which was delicious. If I were serving a crowd, I might think about making a thin cream cheese frosting, but then again that's really not what the freezer-to-oven (or toaster oven) pastries are intended for. You'll notice that my baking instructions are for the oven. The pastries will reheat nicely in a toaster oven, as well. While you should be able to put them into a regular toaster, only do so if you are absolutely sure that your pastries haven't leaked any filling during their initial baking. If they have, that filling might still ooze out and burn in the toaster. I decided to stick with the oven instructions for the recipe below because it is an option for all of the pastries, even those that have sprung a little leak during the initial baking, and since not everyone has a toaster oven sitting on the kitchen counter. Top with simple glaze before serving recipe on account
Provided by steven123
Categories Scones
Time 55m
Yield 2 toaster pasteries, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Roll out puff pastry on a very lightly floured surface until it is thin - maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.).
- In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the "real" toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn't bother you). Place pastries on prepared baking sheet.
- Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.
- To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.
Nutrition Facts : Calories 741.1, Fat 43.2, SaturatedFat 10.9, Sodium 295.3, Carbohydrate 79.9, Fiber 2.1, Sugar 20.2, Protein 8.4
HOMEMADE OVEN STRUDELS! (TOASTER STRUDELS)
Homemade pillsbury toaster strudels that are better priced and you pick your own fillings. Taste good enough without the icing which makes it healthier, and its not fried. Can be made and refrigerated, then taken out to bake for later.
Provided by Sary2629
Categories Dessert
Time 25m
Yield 8 strudels, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat Oven to 350 degrees.
- Gently unroll cresent roll on parchment paper.
- Separate into 4 large pieces - 2 triangles sticking to each other on each piece.
- Use fingers to cover up holes in each piece then cut down the middle. **Do not kneel together dough and separate them out to four pieces to roll out and cut in half. It will become too sticky to work with efficiently and it will not come out properly.
- Mix water and preserve in a bowl with spoon.
- Spoon some middle piece of dough. Try not to spoon too much so that it'll spill out when you fold it over.
- Fold dough over from one end to other end.
- Tightly pinch down all three opened sides with fingers and fold over to make sure it doesn't spill out. (Too much preserve will flow out from one side and wet the dough. It would not pinch together properly.).
- Gently flip over and place onto a separate piece of parchment if necessary for placing onto baking pan.
- Pinch together any holes that may have burst from filling.
- Bake for 11 - 15 minutes or until the dough turns a golden brown.
- **Filling MAY still leak from any holes that burst during inflation in baking. But it will most likely only be on the bottom - which is why they should be flipped over before placed onto pan for baking.
Nutrition Facts : Calories 41.8, Fat 0.6, SaturatedFat 0.1, Sodium 77.5, Carbohydrate 7.5, Fiber 0.3, Sugar 0.2, Protein 1.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love