Homemade Toaster Strudels

Homemade Toaster Strudels – you can make these in large batches, & freeze them for easy breakfasts in the morning time! You won’t believe how EASY they are!

I adore toaster strudels.  Especially the apple.  My mom is the one that got me into those.  When I was a teenager, she bought them & I would devour them. Too bad I know longer have the same metabolism as my 16 year old self. *sniff sniff*

Then there is the easy factor.  These are SO easy, and don’t take that much longer to make than the ones you buy pre-made.  The extra effort is definitely worth it when it comes to the taste.  And honestly – what else really matters?

You could easily change up the filling.  You could do cherry, strawberry, blueberry – so many possibilities.

Cut your puff pastry into 6 equal rectangles.

Using a knife & being careful not to cut all the way through – score the rim of each pastry rectangle, about 1/4″ in.  Using a fork, prick the inside of your score mark.

Bake at 400 degrees for 8 minutes.  Pull them out of the oven, and press down the center with the back of a spoon.  The score marks & pricks you made earlier have allowed the pastry to sink in the middle creating a ‘pocket’ for the filling.

Divide your pie filling (or another kind of filling) between all the pastries.  I really like homemade apple filling for this, but you can use your favorite canned version if you like.

Bake for an additional 8-10 minutes.  Beat the cream cheese glaze ingredients together & drizzle on top of the pastries once they are cooked & have cooled for 5 minutes.

Serve or immediately or freeze.  (Freezer instructions at end of post)

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Homemade Apple Strudels

Ingredients

• 1 sheet puff pastry thawed
• Filling of your choice apple pie filling, blueberry pie filling, etc
• 4 oz cream cheese room temperature
• 1/4 cup powdered sugar
• 4 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 400 degrees.
• Cut the puff pastry sheet into 6 equally sized rectangles. Score the edge of the pastry dough with a knife, leaving a 1/4″ rim around the outside. Using a fork, prick holes in the inside of the scored line. (See pictures in blog post)
• Bake in the oven for 8 minutes. Remove. Using the back of a spoon, press down the center of the pastry. Where you scored it earlier will allow it to sink down while the edges remain risen – creating a pocket.
• Divide the apple pie filling evenly between the puff pastry rectangles. Bake for another 8-10 minutes. Cool on a wire rack.
• Meanwhile, beat together the cream cheese, powdered sugar, milk, & vanilla together until creamy. Add more milk if it’s needed. It should be able to be drizzled easily.
• After the pastries have cooled for 5 minutes, drizzle with the cream cheese glaze. Serve.

To freeze:

• After baking with the filling, lay on a baking sheet & place in the freezer to freeze. Once frozen, place in a single layer in a container or freezer bag. To cook, take one out and place in toaster oven til warm. Frost if desired.