Homemade Toaster Strudels
These Homemade Toaster Strudels feature a delicious homemade mixed berry strudel filling enveloped in two flaky pre-made puff pastry sheets and drizzled with a homemade vanilla almond glaze!
Technically these are semi-homemade toaster strudels, but I promise you will love using the pre-made puff pastry sheets! It makes things such a breeze! You can also use the frozen puff pastry sheet for more delicious breakfast pastries! This Blueberry Danish recipe is a definite summer winner and don’t forget my Puff Pastry Apple Turnovers for those fall vibes any time of the year!
Why This Recipe Works
- Easy berry strudel recipe. This toaster strudel recipe is super quick! This is in large part due to the pre-made puff pastry sheets. If you want to go ahead and spend extra time making homemade puff pastry, be my guest! But I’m all for finding ways to make things just a bit quicker. Hence, the frozen puff pastry sheets! It makes whipping up a homemade pastry so much easier.
- Bring the bakery/pastry shop to you! As a mom of three, I understand the easy way of pulling out the cereal each morning. However, the times when I make this toaster strudel recipe, my kiddos feel like they got the most special breakfast! What can I say, it’s a childhood favorite! Plus, these are so much yummier than the frozen store-bought packaged toaster strudels! It’s nice to mix things up once in a while and bring the bakery home!
- Flaky pastry and delicious homemade berry filling. This berry strudel with puff pastry uses pre-made puff pastry. This way you’ll get the perfect flaky texture without any of the work! Plus, we are using a homemade triple berry filling! Some recipes will go further in cutting time by using store-bought jam, but the homemade filling really makes a difference!
- Mixed Berries: For convenience and ease, I used frozen mixed berries. You can use fresh or frozen for this recipe.
- Lemon Juice: Adds a nice acidity to the jam that offsets the sugar. Use fresh lemon juice or lemon juice concentrate.
- Granulated Sugar: Sweetens the berry jam/compote.
- Cornstarch: The cornstarch is the important thickener for the berry filling so it’s not runny.
- Puff Pastry Sheets: To make everyone’s life easier, we use store bought puff pastry! I use Pepperidge Farm brand. You can find it in the freezer section of the grocery store near the frozen whipped topping. (You’ll love the pre-made puff pastry because it gets the perfect flaky outer layer!)
- Glaze Ingredients: You’ll need powdered sugar, milk/heavy cream, vanilla & almond extract.
- Make the berry strudel filling. Stir the berries, lemon juice, sugar and cornstarch in a small saucepan over medium heat. Bring to a boil then reduce to simmer and cook for 6-7 minutes, stirring often. Remove from the heat and add the vanilla extract. Stir to combine. Let cool.
- Prepare the sheet and preheat the oven. Preheat the oven to 425°F. While the oven is preheating, line a baking sheet with parchment paper.
- Cut the puff pastry sheets. Cut the thawed puff pastry dough sheets into 6 rectangles per sheet for 12 equal rectangles total. Place 6 on the parchment paper-lined baking sheet. Pierce each rectangle with a fork.
- Add the berry filling. Add a few spoonfuls of berry filling to each puff pastry sheet, leaving a 1/2-1-inch border on all sides.
- Close the homemade toaster strudels. Using a pastry brush, brush all edges of each puff pastry with water. Place puff pastry rectangles on top of each to cover the berry filling, lining them up evenly with the bottoms. Using a fork, seal the edges. Poke holes in the top with a fork and brush with egg wash.
- Bake. Bake the homemade toaster strudels for 20 minutes or until golden brown. Remove and let cool for 10 minutes, then add the glaze to the tops of the strudels.
- Make the glaze. While the homemade toaster strudels are baking, make the glaze by combining all the ingredients in a bowl and whisking until smooth. Add more milk if needed to get a drizzling consistency.
To speed up the cooling process, you can place the filling in the fridge!
Piercing the bottom of each rectangle of puff pastry with a fork prevents the bottoms from puffing up excessively.
I used Pepperidge Farm frozen puff pastry. You can find them at the grocery store near the frozen whipped topping.
When cutting the puff pastry into 6 rectangles, follow the lines of the pastry. If using the Pepperidge Farm brand, the pastry is folded into thirds. I cut along those folded lines to get 3 long strips. Then cut those strips in half. You can use a regular knife or a pizza cutter for easy cutting.
Be sure to seal the edges really well with the tines of a fork so the filling doesn’t seep out while baking.
Use a spoon to drizzle the glaze, or for a fancier look, place the glaze in a ziplock bag, cut a tiny piece of the corner off and drizzle over the homemade toaster strudels!
Variations: Feel free to mix up the flavor options by using a single berry in the filling instead of mixed: raspberries, blueberries, or blackberries would be super yummy on their own. Use some homemade jam instead. Spread a little bit of cream cheese before placing the filling for a berry cream cheese toaster strudel! This can also help keep the pastry from absorbing any of the liquid from the filling if you expect to have leftovers.
Make Ahead, Storing, and Freezing
You can make the berry strudel filling ahead of time and store in an airtight container in the fridge for up to 2 days.
Because of the berry filing, it’s best to enjoy this toaster strudel recipe the day of making it or else the bottom puff pastry can get a bit soft.
Store any leftovers in an airtight container in the fridge for 1-2 days. Place in the oven to reheat and return some crispness to the pastry.
To freeze, follow the toaster strudel recipe until the strudels are baked. Do not glaze. Let cool completely. Wrap each of the delicious homemade toaster strudels in plastic wrap and store in a Ziplock bag in the freezer for 1-2 months. Remove and heat in the oven until warmed through.
This toaster strudel recipe is baked in the oven not in the toaster. Due to the fruit filling and the glaze on the outside, I wouldn’t reheat in the toaster or else you may have quite the mess on your hands! (If you have a toaster oven (not a vertical toaster) you can reheat that way if you want.
Yes you can microwave toaster strudels. It may make the puff pastry go soft. I recommend eating the homemade toaster strudels fresh. If you happen to have extra, the best way to reheat would be back in the oven. Do not reheat in the toaster.
Original toaster strudels have a simple vanilla glaze that is made from milk, sugar, and vanilla.
Toaster strudels are made with a puff pastry.
Yes you can! Let the homemade toaster strudels cool completely (unglazed). Then wrap them in plastic wrap and freeze for up to 1 month. Remove and reheat in the oven or in a toaster oven (a toaster oven is different than a traditional toaster. Toaster ovens look like miniature ovens where you put things on a rack).
More Breakfast Recipes
- All Bran Muffins with Buttermilk
- Homemade Sausage and Egg McMuffin
- Apple Cinnamon Scones
- Lemon Poppy Seed Scones
Homemade Toaster Strudels
- 3 cups mixed frozen berries
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 2 sheets puff pastry - thawed (I used Pepperidge Farm brand)
- 1 egg - lightly beaten, for egg wash
Vanilla Almond Glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons heavy cream
- 2 tablespoons milk
- In a small saucepan over medium heat stir the berries, lemon juice, sugar, and cornstarch. Bring to a boil then reduce to a simmer and cook for 6-7 minutes, stirring often. Remove from the heat and stir in the vanilla extract. Let cool completely.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Cut the puff pastry sheets into 6 rectangles per sheet for 12 rectangles total.
- Spread 6 of the puff pastry rectangles on the parchment paper. Pierce the bottom of each rectangle with a fork (so that it doesn’t puff up). Fill the centers with a few spoonful of the berry mixture, leave a 1/2"-1" inch border on all sides. Use a pastry brush and brush the edges of the puff pastry with water. Use the remaining half of the puff pastry rectangles to top the berry covered pastries. (Do your best to line them up so they’re even).
- Use the tines of a fork to seal all 4 sides of the pastry. Poke a couple holes along the top of the pastry with the fork. Brush each pop tart with the egg wash.
- Bake for 20 minutes or until golden brown. Remove from the oven and let cool 10 minutes before topping them with the glaze.
Vanilla Almond Glaze
- Whisk the glaze ingredients in a medium sized bowl until smooth. Add more milk as needed to get a thick syrup-like consistency.