Homemade Toaster Strudels Are So Much Better Than the Freezer Ones

Homemade Toaster Strudels

Step 3: Remove the strawberries from the heat and spoon some strawberry mixture on 6 of the sheets. Then cover the top with the remaining puff pastries. Step 4: Crimp edges with a fork, and then bake in the oven as directed. Step 5: Allow to cool, then mix up the icing, and drizzle over the top of each of the strawberry toaster strudels.

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Thaw the puff pastry according to package directions. Cut each of the puff pastry sheets into 6 even rectangles to get 12 rectangles. Transfer 6 rectangles to a baking sheet and place about 1-1,5 tbsp of strawberry filling at the center of each of 6 rectangles, leaving about 0,5-inch rim around all edges uncoated.

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Add the basil leaves and cook for 30 seconds. Immediately transfer the blanched basil into an ice bath to cool. Remove the basil from the ice bath and pat dry. Finely chop the basil and set aside. Combine the strawberries, chopped basil, sugar, lemon juice, and salt in a medium pot.

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Combine blueberries, lemon juice, cornstarch, and sugar in a small saucepan over medium heat. Bring mixture to a boil and then reduce to simmer for about 7 minutes, stirring frequently. Remove from heat and allow to cool completely. Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.

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Step 4: Fold and crimp. For each strudel, fold the dough over the filling. Use your fingers to pinch the edges of the dough together to seal. You could use the tines of a fork to crimp together the edges of the dough to make a pretty pattern if you'd like. Kid job: Kids pinch with their fingers or seal the edges with a fork.

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With a fork, gently crimp all 4 edges of each toaster strudel to seal. In a bowl, which together 1 egg and a splash of water. Brush across each strudel. Place in the oven to bake for 20 minutes. While baking, which the icing ingredients in a bowl until smooth. Remove from the oven and let cool for 5 minutes.

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Bake in a 400 degree oven for 10-12 minutes. Spoon strawberry filling into center of pastry, careful to not go over edges. Return to oven for 3-4 minutes. Meanwhile, beat cream cheese with powdered sugar and milk for about 3 minutes until creamy. Add more milk to get to desired consistency.

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Make the berry strudel filling. Stir the berries, lemon juice, sugar and cornstarch in a small saucepan over medium heat. Bring to a boil then reduce to simmer and cook for 6-7 minutes, stirring often. Remove from the heat and add the vanilla extract. Stir to combine. Let cool. Prepare the sheet and preheat the oven.

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To start, preheat your toaster oven to 375°F. While the oven is heating up, take the toaster strudels out of the packaging. Place the strudels on a baking sheet lined with parchment paper to prevent sticking. Once the toaster oven is preheated, carefully place the baking sheet with the strudels into the oven. Bake the strudels for 10-12.

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Preheat the oven to 425 degrees. Line two cookie sheets with parchment paper. On a lightly floured surface, roll out the rough puff pastry to approximately 1/4″ thickness. Cut equal amounts using a cookie cutter. Place the cut-outs on the baking sheet, keeping a 1″ distance between them.

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To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot. Top with simple glaze (recipe below) before serving. Makes 8 pastries. Whisk all ingredients together until smooth and thick, but pourable. If necessary, add a few more drops of cream until desired consistency is reached.

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Step 1: Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside. Thaw the pastry puff sheets (as directed on the box). In a small bowl, combine your jam and cornstarch until completely mixed together, set aside. In another bowl, whisk your egg and milk until smooth, set aside.

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Oven Method. When heating toaster strudels in the oven, a baking sheet will stop the fruit filling from scorching your pan, should it leak from the pastry. After pre-heating the oven to 375 degrees Fahrenheit, place the frozen toaster strudels on a foil-lined baking sheet. Cook the strudels for eight to 10 minutes on each side until golden-brown.

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Lightly beat the egg in a small bowl, and brush the tops of each strudel with it. Sprinkle the sugar on top, and bake in preheated oven for 12-15 minutes, until they are puffed and golden brown. While the strudels bake, make the frosting. In a small bowl, combine the sugar, salt, and vanilla. Add in the heavy cream a tablespoon at a time.

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Place the baking sheet with the strudels in the center of the oven and let them cook for 10-12 minutes. Keep an eye on the strudels as they bake, looking for a golden-brown color and a flaky texture. Once the toaster strudels are finished baking, carefully remove them from the oven and let them cool for a few minutes before serving.

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Place one over each of the jam covered rectangles and pinch the edges together. Transfer each toaster strudel to the baking sheet and brush the tops with the remaining egg wash. Put the sheet in the oven to bake for 20 minutes. Once done, remove from the oven and allow to cool for about 10 minutes. While the strudels are cooling, whisk together.