Description

These Easy Strawberry Toaster Strudels are a delightful homemade twist on a classic breakfast pastry. Made with flaky puff pastry sheets filled with thick strawberry jam and topped with a sweet vanilla icing, they bake to a perfect golden brown crisp in just about half an hour. Ideal for a quick breakfast or a sweet snack, this recipe yields flaky, jammy pastries that are sure to impress your family and friends without any complicated steps.

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

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Instructions

Preheat and Prepare Puff Pastry: Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper. Lay one sheet of thawed puff pastry on a baking sheet. Gently roll it out into a flat square and cut into six equal rectangles.
Mix Jam Filling: In a small bowl, whisk together the strawberry jam and cornstarch until smooth, ensuring the filling holds together during baking.
Fill Puff Pastry Rectangles: Spoon approximately 1 ½ tablespoons of the jam mixture onto three of the rectangles, leaving about a ½-inch border around the edges to seal later.
Apply Egg Wash for Sealing: In a separate small bowl, whisk the egg with 1 tablespoon water to make the egg wash. Lightly brush the edges of the rectangles without jam with egg wash using a pastry brush or fingertip to help seal the pastry.
Seal Strudels: Place the remaining puff pastry rectangles over the jam-filled ones. Press firmly along the edges to seal. Transfer the assembled strudels to the refrigerator while preparing the second sheet, repeating the same steps.
Bake the Strudels: Carefully arrange all six strudels on one baking sheet. Lightly brush the tops with egg wash. Bake in the preheated oven for 16 minutes or until they turn a beautiful golden brown. Remove and cool on a wire rack until slightly warm.
Prepare the Icing: In a small bowl, whisk together melted salted butter, powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with extra milk if necessary to achieve a drizzle-friendly texture.
Ice the Strudels: Pour the icing into a small resealable plastic bag, snip a tiny corner off, and drizzle it over the warm strudels. Serve immediately and enjoy!

Notes

For best results, ensure puff pastry sheets are fully thawed but still cool for easy handling.
You can substitute salted butter with unsalted butter and add a pinch of salt to the icing if preferred.
Use seedless jam for a smoother filling that works well with this recipe.
Store leftover strudels in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat strudels in the oven at 350°F for 5-7 minutes to regain crispness before serving.