These (semi) homemade toaster strudels are SO easy to make with a store-bought puff pastry, jam filling, and rich cream cheese icing. Your favorite childhood treat made even better than you remembered!
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.
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.
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, 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!
Crimp the edges really well- you want to really crimp together the top and bottom puff pastries so that none of the filling escapes out the sides.
Bake these on parchment paper- Just in case anything does come out of the sides, parchment paper helps it to not stick to the baking sheet.
Use an electric mixer to make the icing- I highly recommend using an electric mixer to make the icing, it will help you get a super creamy consistency. If you only have a fork to mix with, make sure your cream cheese is super soft and you're going to have to use a little extra arm power.
Don't make these in a toaster- Ok, I know this one sounds silly, but normal toaster strudels are meant to be made in the toaster. These are not the case! These will ruin any toaster you try and make them in, so stick to using the oven for these guys.
Wait to drizzle frosting on top until they cool- Give the toaster strudels a few minutes to cool off before you pour that delicious cream cheese icing over top. if they are too warm, the icing will melt right off your strudel!