These (semi) homemade toaster strudels are SO easy to make with a store-bought pastry dough, jam filling, and rich cream cheese icing. Your favorite childhood treat made even better than you remembered!
Growing up I was definitely more of a pop tart kid, but you would never catch me passing up a good ol' toaster strudel.
This homemade version is SUPER easy to make (because it's semi-homemade) and honestly way better than the ones you buy in-store! Plus you can put as much icing on these pastries as your heart desires 🙂
Made with frozen puff pastry dough, your favorite flavor jam, and cream cheese icing, these copy cat toaster strudels will be your new favorite breakfast treat!
Ingredients needed:
- Frozen puff pastry sheets: I like using pepperidge farm puff pastry sheets, but any puff pastry sheets you can find in your grocery stores freezer section works!
- Raspberry jam: Seedless works best, but you can use jams with seeds if that is all you have/can find! You can also swap this for another flavor like strawberry!
- Cornstarch
- Egg
- Milk- I used whole milk for this recipe, it works better for the egg wash as well as the icing.
- Cream cheese
- Confectioners sugar
- Vanilla extract
How to make homemade toaster strudel
step one: prep filling
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.
step two: cut pastry and fill with jam filling
Unfold 1 puff pastry sheet on either a floured surface or a large sheet of parchment paper and cut into 6 equal rectangles (see photos above). Spoon 1½-2 tablespoons of the jam over 3 of the rectangles and spread out, leaving about a ½ an inch rim all along the edges uncoated (see photos below). Lightly brush the edges with the egg/milk mixture (where the jam isn't touching). I use my finger but you could use a brush as well. Place the 3 other puff pastry rectangles over jam coated puff pastry and press all the edges to seal with a fork (see photos below).
Transfer those 3 pastries to the baking sheet and put them in the fridge while doing the same thing with the second set. Repeat the process. Add the last 3 pastries to the tray in the fridge and chill for 10-15 minutes.
step three: bake them
Brush the tops of each strudel lightly with egg mixture. Bake about 17-22 minutes or until golden brown on top. They get super puffy in the oven but don't worry, we will fix that! (Make the icing while they are in the oven- see next step). Remove from the oven and transfer to a cooling rack. Wait a few minutes and then gently press down the pastries to deflate a bit. Let cool a few minutes and top with icing.
step four: make the icing
Using an electric mixer or a fork, mix the room temperature cream cheese until it is smooth. Add in the powdered sugar, vanilla, and whole milk. Mix until everything is combined and smooth. If you have some clumps, continue to mix. If the icing seems too thick, add a little milk at a time to thin it out. Drizzle over your warm pastries and enjoy!
More recipes to try:
Toaster Strudel Recipe
Ingredients
Toaster Strudels
- 1 package (2 sheets) puff pastry sheets
- ⅔ cup seedless raspberry (or strawberry) jam
- 2 tsp cornstarch
- 1 large egg
- 1 tbsp milk
Cream Cheese Icing
- 4 oz cream cheese, room temperature
- ½ cup confectioners sugar
- 1 tsp vanilla extract
- 3 tbsp whole milk or ½ and ½
Instructions
Prep:
- 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.
Assemble:
- Unfold 1 puff pastry sheet on either a floured surface or a large sheet of parchment paper and cut into 6 equal rectangles (see photos above). Spoon 1½-2 tablespoons of the jam over 3 of the rectangles and spread out, leaving about a ½ an inch rim all along the edges uncoated (see photos above). Lightly brush the edges with the egg/milk mixture (where the jam isn't touching). I use my finger but you could use a brush as well. Place the 3 other puff pastry rectangles over jam coated puff pastry and press all the edges to seal with a fork (see photos above). Transfer those 3 pastries to the baking sheet and put them in the fridge while doing the same thing with the second set. Repeat the process. Add the last 3 pastries to the tray in the fridge and chill for 10-15 minutes.
Bake:
- Brush the tops of each strudel lightly with egg mixture. Bake about 17-22 minutes or until golden brown on top. They get super puffy in the oven but don't worry, we will fix that! (Make the icing while they are in the oven- see next step).Remove from the oven and transfer to a cooling rack. Wait a few minutes and then gently press down the pastries to deflate a bit. Let cool for a few minutes and top with icing.
Make the icing:
- Using an electric mixer or a fork, mix the room temperature cream cheese until it is smooth. Add in the powdered sugar, vanilla, and whole milk. Mix until everything is combined and smooth. If you have some clumps, continue to mix. If the icing seems too thick, add a little milk at a time to thin it out. Drizzle over your warm pastries and enjoy!
I literally don’t know how to cook or bake anything aside from a hot pocket and pre cut cookies . toaster strudels are a classic favorite of mine! I made these bad boys and Kelly’s recipe was SO easy to follow, even for a novice like me. and they turned out AMAZING and edible!!! 10/10 would recommend this to ANYONE.
LOVE to hear that you loved this recipe- now you can say you make hot pockets, pre-cut cookies, and homemade toaster strudels 🙂