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Homemade Raspberry Cream Cheese Toaster Strudel

Flaky, golden puff pastry pockets filled with sweet cream cheese and raspberry jam, finished with a vanilla icing drizzle. A homemade upgrade to the childhood favorite.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 pastries
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry Base
  • 1 box frozen puff pastry 2 sheets, thawed
  • 1 egg large, for egg wash
  • 1 tbsp water for egg wash
Filling
  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
  • 0.33 cup raspberry jam or strawberry preserves
  • 0.5 tsp cornstarch optional, to thicken jam
Icing
  • 1 cup powdered sugar sifted
  • 2 tbsp milk or heavy cream
  • 0.5 tsp vanilla extract

Equipment

  • Baking sheets
  • Parchment paper
  • Rolling Pin
  • Pizza Cutter
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Mix cream cheese, sugar, and vanilla in a small bowl until smooth.
  3. Unfold thawed puff pastry on a lightly floured surface and roll out slightly to smooth seams.
  4. Cut each sheet into 6 equal rectangles (12 total). Place 6 rectangles on baking sheets.
  5. Spread cream cheese mixture on the center of the 6 rectangles, leaving a border. Top with raspberry jam.
  6. Brush edges with egg wash (egg beaten with water), place remaining rectangles on top, and crimp edges with a fork to seal.
  7. Cut a small vent in the top of each pastry and brush the tops with egg wash.
  8. Bake for 18–22 minutes until puffed and golden brown. Cool for 10 minutes.
  9. Whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over warm strudels.

Notes

Ensure puff pastry stays cold while working. If it gets warm and sticky, refrigerate for 10 minutes before baking.