Since being pregnant, I have had a hankerin’ for some good ole Toaster Strudels. However, seeing as I am more health conscious now then I was in my teens, I opted to find a homemade version, without so many preservatives… even though I couldn’t quite avoid this darn trans fats. Alas… you can’t win ’em all!
I found the original recipe, which included cream cheese, over on I Wash You Dry. However, cream cheese + fruit and I don’t have a good history, and the original “Toaster Strudels” are sans cream cheese, so I opted not to use it. So, my version is below:
Homemade Toaster Strudels
- 1 box frozen puff pastry dough (in sheet form)
- 2 cups chopped strawberries
- 1/4 cup white granulated sugar
- 1 egg
- 1 tbsp water
- 1/2 cup powdered sugar
- 1 tsp milk
- Remove puff pastry sheets from package and lay on counter to thaw. In the meantime chop strawberries into small pieces and place in a bowl. Toss with granulated sugar and let sit until your dough is thawed.
- Preheat oven to 400 degrees. Lightly flour your work surface and unfold pastry sheets and cut along the creases to create 6 long strips of dough. I rolled mine a bit thinner than they came out of the package. On one half of the dough place 1-2 Tbsp of strawberries, make sure to leave about an inch of dough on all sides. Fold the dough over, and press closed with a fork to create an enclosed pocket. Repeat for all 6 pastries.
- Place on a parchment or silicone lined baking sheet. Beat the egg with 1 tbsp of water in a small bowl. Brush the tops of the pastries with the egg wash. Using a sharp knife cut 3 slices on the top of the pastry, being careful not to slice through the bottom.
- Bake for 15-16 minutes. Should be puffed up and a golden brown.
- To make the glaze, in a small bowl combine 1/2 cup powdered sugar and 1 tsp of milk and beat with a fork or whisk until smooth. Spoon into a zip close bag and snip a corner off to pipe onto a warm pastry.