TOASTER STRUDLE RECIPES

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HOMEMADE TOASTER STRUDEL RECIPE - FOOD.COM



Homemade Toaster Strudel Recipe - Food.com image

A toaster strudel is a ready-made, frozen breakfast pastry sold by Pillsbury that was introduced in the 1980s as a rival to the popular toaster treat, Pop Tarts, made by Kelloggs. While the Pop Tart has a firm crust somewhere between a cookie and pie dough in texture, a toaster strudel has a flaky outer layer, more like puff pastry dough or a croissant dough. It toasts up soft, with a gooey, hot filling, and you are supplied with a little packet of icing to drizzle on top of the pastries. With puff pastry already in my freezer, it seemed like it would be easy to put together a similar version of the packaged product that could be made entirely at home. The puff pastry dough should be rolled out fairly thin before beginning, since the toaster strudels are not thick and you don’t really want them to puff up too much; the pastries should be softer, rather than crunchier. The trick to having these turn out well was in the filling. I used jam, but jam by itself will run out of the pastry and not leave a pocket of filling. To solve the problem, I added some cornstarch to the jam, which thickened it up and helped to hold it in place. Now, if you have a particularly runny jam, you might want to add a little extra cornstarch than the amount I give below, but otherwise you can use any flavor of jam you like. The pastries should be assembled and baked in advance, then frozen so that they can be reheated on-demand, as snacks or breakfast treats. The packaged toaster strudels come with some kind of “sweet cream” glaze, which tastes a bit like cream cheese. This is probably the one instance where storebought has an advantage, as it is a lot of trouble to make a cream cheese frosting for just one single breakfast pastry. I used a simple vanilla glaze for mine, which was delicious. If I were serving a crowd, I might think about making a thin cream cheese frosting, but then again that’s really not what the freezer-to-oven (or toaster oven) pastries are intended for. You’ll notice that my baking instructions are for the oven. The pastries will reheat nicely in a toaster oven, as well. While you should be able to put them into a regular toaster, only do so if you are absolutely sure that your pastries haven’t leaked any filling during their initial baking. If they have, that filling might still ooze out and burn in the toaster. I decided to stick with the oven instructions for the recipe below because it is an option for all of the pastries, even those that have sprung a little leak during the initial baking, and since not everyone has a toaster oven sitting on the kitchen counter. Top with simple glaze before serving recipe on account

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 2 toaster pasteries, 4 serving(s)

Number Of Ingredients 3

1 lb puff pastry
1/2 cup jam (any flavor)
2 teaspoons cornstarch

Steps:

  • Preheat oven to 375F and line a baking sheet with parchment paper.
  • Roll out puff pastry on a very lightly floured surface until it is thin – maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.).
  • In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the “real” toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn’t bother you). Place pastries on prepared baking sheet.
  • Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.
  • To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.

Nutrition Facts : Calories 741.1, FatContent 43.2, SaturatedFatContent 10.9, CholesterolContent 0, SodiumContent 295.3, CarbohydrateContent 79.9, FiberContent 2.1, SugarContent 20.2, ProteinContent 8.4

HOW TO MAKE TOASTER STRUDELS RECIPE | MYRECIPES



How to Make Toaster Strudels Recipe | MyRecipes image

Kind of like a Pop-Tart mashed up with a turnover, Toaster Strudels are jam and cream cheese-filled pockets just waiting for you to toast and cover with a splatter or frosting. While we can’t deny that the store-bought version of Toaster Strudels are delicious when devoured in two bites, they also kind of taste like chemicals. So here’s how to make them yourself.It’s actually way easier than it looks: Start with frozen phyllo dough and brush it with melted butter. Then fold the pastry and brush with egg wash. Add a bit of cream cheese and jam (or just jam. Or Nutella. Or peanut butter. Or apple butter. Or—OK, anything you want). Fold the phyllo around the fillings and bake the pastry until golden brown. If you want to mimic the store-bought version’s icing piping bag, just fill a sandwich bag with a glaze of a few tablespoons powdered sugar and 1 tablespoon milk. Snip off a corner of the bag and go wild.DIY Toaster Strudel

Provided by Extra Crispy Staff

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 toaster strudels

Number Of Ingredients 5

1 box of thawed phyllo dough
About half a stick of Land O'Lakes Salted Butter, melted
1 egg
1 block of cream cheese
Additional fillings: jam, cinnamon sugar, fruit butter, peanut butter, optional

Steps:

  • Beat the egg really well with about 2 tablespoons of water to make a very runny egg wash.
  • Lay out a single sheet of phyllo dough and lightly brush with melted butter. Fold in half, gently pressing the two long sides together. Again, brush lightly with butter. 
  • Mentally divide the dough into 4 quadrants. In the second quadrant, lay out some thin slices of cream cheese, leaving 1 inch on both the top and bottom un-cheesed. 
  • Top with whatever else you want: a schmear of jam, a sprinkle of cinnamon sugar, a squiggle of jam, a drizzle of honey. 
  • Brush all the exposed phyllo with egg wash. Fold the first quadrant over the cream cheese quadrant, and press the top and bottom edges around it. Now brush it again with a little bit more egg wash.
  • Gently fold the filled section over onto quadrant three. Repeat with the egg wash. Fold the top and bottom edges onto the toaster strudel, like a burrito. Brush the folded parts with egg wash. Bring the fourth and final quadrant over the filled part and gently smooth it all out. Repeat with more sheets of phyllo dough until you’re sick of making these.
  • Preheat your oven to 350°F. Brush a baking sheet with butter, then lay out the strudels. Brush the tops with more melted butter. Bake for about 15 minutes until nice and golden brown. Cool completely.
  • Once cool, package them in a way they won’t get destroyed in your freezer. To reheat, microwave for 1 minute, then cook in a toaster oven until you’ve reached your desired level of toastiness.

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