Easy Homemade Toaster Strudel (Print Version)

# Ingredients:

→ Main Pastry Components

01 - 1 package of frozen puff pastry sheets (containing 2 sheets)
02 - 3 tablespoons of your favorite apple jam or preserves
03 - 3 tablespoons of fresh strawberry jam
04 - 2 teaspoons of cornstarch for thickening
05 - 2 tablespoons of heavy cream for brushing (egg wash works too)

→ Sweet Vanilla Glaze

06 - 1 cup of powdered sugar, sifted
07 - ½ teaspoon of pure vanilla extract
08 - 1½ tablespoons of heavy cream or whole milk

# Instructions:

01 - Start by thawing your puff pastry sheets according to the package directions - this step is absolutely crucial for success. While they're thawing, mix each jam with a teaspoon of cornstarch to prevent any messy leaks during baking.
02 - Preheat your oven to 400°F and line a large baking sheet with parchment paper. This little precaution will save you from any sticky cleanup if the jam decides to escape!
03 - Once your pastry is perfectly thawed, gently roll each sheet to even it out, then cut each one into 6 equal rectangles. You'll end up with 12 pieces total - enough to make 6 delicious strudels.
04 - Spread about 1 to 1½ tablespoons of your jam mixture in the center of 6 rectangles, leaving a ¼-inch border. Brush the edges with heavy cream, then top with the remaining pastry pieces and press gently to seal. Use a fork to crimp the edges for that classic homemade look.
05 - Place your assembled strudels on the prepared baking sheet and brush the tops with more heavy cream for that beautiful golden finish. Bake for 18-20 minutes until they're gorgeously puffed and golden brown.
06 - While your pastries are baking, whisk together the powdered sugar and vanilla, then slowly add the cream until you reach your desired consistency. Transfer to a plastic bag, snip a tiny corner, and you're ready to drizzle once the strudels have cooled slightly.

# Notes:

01 - Choose high-quality puff pastry for the best results - it makes all the difference in texture and flavor.
02 - Don't overfill your strudels! Too much jam can make them overly sweet and cause messy leaks during baking.
03 - If your kitchen is warm and the pastry becomes too soft to handle, pop the assembled strudels in the fridge for 30 minutes before baking.
04 - Let the strudels cool for a few minutes before adding the glaze - this prevents it from melting off completely.

Back