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*
Any hows – I wanted to come up with my own toaster strudel – one that could be made quite easily, and tasted 100% better than the one you buy at the store. I can safely say that I have fulfilled that goal with these homemade apple strudels.
They taste more like 200% better than the frozen kind. Way more filling. So much, in fact – you don’t want to envelope the filling in between 2 sheets of puff pastry. You only want that bottom layer so there is ‘room to grow’.
Of course, you don’t have to make apple ones – that’s just my personal favorite. There is a whole world of options – cream cheese, blueberry, etc – the list goes on!
The best thing about these? You can make a large batch and freeze them! Oh yeah – are you on board yet?
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)
- 1 sheet puff pastry, thawed
- Filling of your choice (apple pie filling, blueberry pie filling, etc)
- 4oz cream cheese, room temperature
- ¼ cup powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 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 ¼″ 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.
- 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.