Toaster Strudel Recipe
PUFF PASTRY, MIXED BERRY JAM, BUTTERCREAM GLAZE
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Puff Pastry & Assembly
Buttercream Glaze
Method
Puff Pastry & Assembly
- 1
Preheat and prepare
Position an oven rack in the center and preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Lightly flour a clean work surface.
- 2
Roll and cut pastry
Unfold each thawed puff pastry sheet and, using a lightly floured rolling pin, roll each sheet into a roughly 10 x 12-inch rectangle to even thickness. Using a sharp knife or pizza cutter, cut each sheet into 6 equal rectangles (about 5 x 4 inches), for a total of 12 strudels.
- 3
Assemble pockets
Working with one rectangle at a time, brush a thin line of melted butter around the edges (this helps seal). Place 1 to 1 1/2 tablespoons of mixed berry jam in the center of half the rectangles (the filling pieces), leaving a 1/2-inch margin on all sides. Lightly brush the margin on the jam pieces with beaten egg. Place a second rectangle on top and press edges gently to seal. Crimp edges with a fork to ensure a good seal and to create a decorative edge. Repeat until all are assembled.
- 4
- 5
Bake
Transfer the filled pastries to the prepared baking sheet, spacing about 1 inch apart. Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden brown. Remove from oven and let cool on the baking sheet for 10 minutes.
Buttercream Glaze
- 6
Make the buttercream glaze
While pastries bake or cool, combine the softened butter and confectioners' sugar in a medium bowl. Add the vanilla extract, pinch of salt, and 1 tablespoon of milk. Stir to combine; if the glaze is too thick to drizzle, add the remaining 1 tablespoon milk a little at a time until you reach a smooth, pourable consistency. Whisk vigorously to remove lumps.
- 7
Glaze the strudels
When the pastries are warm but not piping hot (about 10 minutes after coming out of oven), place them on a cooling rack set over a sheet of parchment. Using a spoon or small piping bag, drizzle the buttercream glaze over each strudel in a back-and-forth motion. Allow glaze to set at room temperature for about 15 minutes before serving.
- 8
Serve and store
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days. Reheat in a 325°F (160°C) oven for 5–7 minutes to refresh the pastry before serving.