Triple Berry Toaster Strudels
Breakfast or Dessert?
Do you eat a healthy breakfast every morning? There are mornings when I’ll wake up and crave something healthy (hello breakfast quinoa). We’re talking healthy morning drinks such as a broccoli smoothie, acai smoothie, or a healthy green smoothie. (All of which will fill you up and they taste crazy good.) But then again there are days when I want dessert for breakfast. Exhibit A: these homemade toaster strudels.
My mother would buy toaster strudels from the grocery store once every 5 years, maybe. We never had them around our house. I just remember the times we did have them, I loved them. But eating them is 100% like eating dessert. You have a sweetened jam sandwiched between flaky pastry layers that’s covered in a sweetened glaze.
Umm, hello! This is basically what they serve in European pastry shops. And here we are making them in our home. 👊🏼 But let me preface this by saying this recipe is EASY. You won’t be slaving away in the kitchen. Quite the opposite actually.
Toaster Strudel Ingredients
- 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: Helps thicken the berry filling so that it’s not runny.
- Vanilla: Added for flavor.
- Puff pastry sheets: To make everyone’s like easier we use store bought puff pastry. I use Pepperidge Farm brand. You can find it in grocery stores near the frozen whipped topping. (Once again, I am so grateful for pre-made puff pastry!) 😅
- Glaze: You’ll need ingredients such as powdered sugar, milk/heavy cream, and vanilla & almond extract.
How to Make Triple Berry Toaster Strudels
- Make the berry filling. 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 or until slightly thickened, stirring often. Remove from the heat and stir in the vanilla extract. Let the filling cool completely. To speed up the cooling process place the filling in the fridge!
- Preheat the oven to 375°F. Line a baking sheet with parchment paper, or a silicone baking mat.
- Cut the thawed puff pastry sheets into a total of 12 rectangles, 6 per sheet. If you purchase the Pepperidge Farms puff pastry the pastry will come folded in thirds. I unfold the pastry and cut along the long folded lines, then cut the strips in half to equal 6 rectangles.
- Spread 6 of the puff pastry rectangles on the parchment paper. Pierce the bottom of each rectangle with a fork. This prevents the bottoms from puffing up excessively.
- Fill the centers with a few spoonfuls 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.
- Use the tines of a fork to seal the edges. 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 vanilla-almond glaze.
More Delicious Recipes
- Best Homemade Cinnamon Rolls
- Apple Cinnamon Scones
- English Pancakes
- Banoffee Pie
- Greek Yogurt Whipped Cream
Triple Berry 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.