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Homemade Strawberry Toaster Strudels

Flaky puff pastry filled with sweet strawberry jam and topped with a vanilla glaze. A nostalgic breakfast treat made better at home.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 pastries
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Strudel Base
  • 1 package puff pastry sheets thawed (2 sheets)
  • 0.75 cup strawberry jam or preserves
  • 1 tbsp cornstarch optional (for thickening jam)
  • 1 egg large
  • 1 tbsp water for egg wash
Icing
  • 1 cup powdered sugar sifted
  • 1 tbsp unsalted butter melted
  • 0.5 tsp vanilla extract
  • 1-2 tbsp heavy cream or milk

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unfold thawed puff pastry sheets on a lightly floured surface. Gently roll to smooth creases.
  3. Cut each sheet into 6 equal rectangles (12 total rectangles).
  4. Place 6 rectangles on the baking sheet. Spoon strawberry jam into the center of each, leaving a border.
  5. Place the remaining rectangles over the jam-filled ones. Crimp edges firmly with a fork to seal.
  6. Whisk egg and water. Brush tops of pastries with egg wash and cut a small slit for steam to escape.
  7. Bake for 18–22 minutes until puffed and golden brown. Cool on a wire rack.
  8. Whisk powdered sugar, melted butter, vanilla, and cream until smooth. Drizzle over warm strudels.

Notes

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