Description
A quick and easy recipe for homemade strawberry toaster strudels with a flaky puff pastry crust, filled with sweet, thick strawberry jam and topped with a smooth vanilla icing drizzle. Perfect for a delightful breakfast or snack that rivals store-bought versions but with fresh, simple ingredients.
Ingredients
Scale
Pastry and Filling
- 2 sheets puff pastry (thawed)
- ⅔ 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 puff pastry: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking. Place one sheet of thawed puff pastry onto a baking sheet, gently rolling it out into a flat square. Cut this square evenly into 6 rectangles.
- Mix filling: In a small bowl, whisk together the thick strawberry jam and cornstarch until smooth, ensuring no lumps remain. This mixture will thicken during baking to prevent soggy pastry.
- Fill puff pastry rectangles: Spoon about 1 ½ tablespoons of the strawberry jam mixture onto 3 of the 6 rectangles. Leave a ½-inch border around the edges to seal properly.
- Apply egg wash and seal: In a separate small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Lightly brush the edges of the jam-covered rectangles (the pastry border) with this wash, using a pastry brush or fingertip. Place the remaining 3 puff pastry rectangles over the jam-filled ones and press the edges firmly to seal. Repeat the entire process with the second sheet of puff pastry to create a total of 6 strudels.
- Chill before baking: Transfer the sealed strudels to the refrigerator to chill briefly; this helps the pastry hold its shape better during baking.
- Prepare strudels for baking: Arrange all 6 strudels on one baking sheet lined with parchment paper. Lightly brush the tops of each strudel with the remaining egg wash to give them a golden finish when baked.
- Bake: Bake in the preheated oven for about 16 minutes or until golden brown and puffed. Remove from oven and let cool on a wire rack until just warm to handle.
- Make icing: In a small bowl, whisk together the melted salted butter, powdered sugar, milk, and vanilla extract until smooth. Adjust by adding a little more milk if needed to achieve a drizzle-friendly consistency.
- Drizzle icing and serve: Pour the icing into a small resealable plastic bag, snip off a tiny corner, and drizzle the icing over the warm strudels. Serve immediately and enjoy the fresh, flaky strawberry treats.
Notes
- Use seedless jam for a smoother filling that won’t interfere with sealing the pastry.
- Chilling the sealed pastries before baking helps them keep their shape and prevents the jam from leaking out during baking.
- Adjust the icing consistency with milk as needed to get the perfect drizzle texture.
- Strudels are best served warm but can be reheated gently in the toaster or oven.
- For a dairy-free version, substitute butter with a plant-based alternative and use a suitable milk substitute in the icing.
