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Homemade Puff Pastry Toaster Strudels

Flaky, golden-brown puff pastry pockets filled with sweet strawberry jam and topped with a vanilla glaze and sprinkles. A superior homemade version of the freezer-aisle classic.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 pastries
Course: Breakfast, Dessert, Snack
Cuisine: American, French-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry & Filling
  • 1 box frozen puff pastry 2 sheets, thawed
  • 1 cup strawberry jam or fruit preserves of choice
  • 1 tbsp cornstarch to thicken jam
  • 1 large egg for egg wash
  • 1 tbsp water for egg wash
Icing
  • 1 cup powdered sugar
  • 2 tbsp heavy cream or milk
  • 0.5 tsp vanilla extract
  • 2 tbsp sprinkles optional

Equipment

  • Baking sheet
  • Parchment paper
  • Pizza cutter or knife
  • Pastry brush
  • Wire cooling rack

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, mix the strawberry jam with cornstarch to thicken it.
  3. Unfold thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 6 rectangles (12 total).
  4. Place 6 rectangles on the baking sheet. Spoon about 1 tablespoon of jam into the center of each, leaving a border.
  5. Brush the edges with water or egg wash, then place the remaining rectangles on top. Crimp edges with a fork to seal.
  6. Whisk egg with 1 tablespoon water. Brush the tops of the pastries with the egg wash.
  7. Bake for 18-22 minutes until puffed and golden brown.
  8. Allow to cool completely on a wire rack.
  9. Whisk powdered sugar, cream, and vanilla until smooth. Drizzle over cooled pastries and top with sprinkles.

Notes

Ensure puff pastry remains cold while working. If it gets warm, pop it in the fridge for 10 minutes before baking.