This homemade toaster strudel recipe will change your life! Okay, it probably won’t change your life but at least it will help mix up your breakfast routine. If there is one thing I love, it’s a good pie recipe. Who can resist a handheld pie that you can actually eat for breakfast?
I don’t know about you, but when I was a kid, there was nothing better than when my mother had bought those little pastries you put in a toaster. Do you remember those? I loved the strawberry strudels. When they were done toasting, you would then snip open the small packet of frosting. The frosting was always my favorite part. It seemed like there was never enough in there. I worked very hard at getting every last bit out of them. As I got older, I found them less and less filling. They just didn’t satisfy like they used to. Now, this recipe is the grown-up, tastier version you can easily put together.
Recipe for Toaster Strudel Pastry
It’s flaky. As with any recipe using puff pastry sheets, you will need to allow time for the sheets to come to room temperature, roughly forty-five minutes. If your kitchen is particularly warm, you may get away with slightly less. The key here is that you need to be able to handle the sheets of puff pastry. Do you want to know the hardest part of this recipe? Having the patience to wait forty-five minutes.
After that, you simply lay the sheets down on a parchment-paper lined cookie sheet. Then you use a pizza slicer to cut them in half and then slice each half into half. You will end up with six flat pieces of puff pastry. Prick each one with a fork a few times and then set them inside of a preheated oven. Bake. I make sure to call the kids in to see how the pastry looks before–and after. They think it is neat the way it expands.
The original recipe calls to put the pie filling on top of the finished pastry but it looks infinitely better to simply spoon the filling inside of them. It’s easy, too. After they bake, you let them cool to the touch so you don’t burn your fingers. Using a fork, I kind of pry open the top of one, spoon filling inside of it, and move on to the next. It doesn’t take long and, if you wait long enough, when they completely cool, it is actually possible to hold them and eat them. Otherwise, you will need a fork. The cream cheese frosting is simple but the perfect touch. If I am in a hurry, I just combine a little powdered sugar with a smidgen of milk. It costs less that way and it still tastes excellent.
As for pie fillings, we have tried cherry, peach, and strawberry. Strawberry and peach have been our favorites so far. If you do decide to use a chunkier fruit, like peach pie filling, make sure to chunk up the fruit a bit more so you have more bite-sized hunks in there. You can switch out homemade pie filling easily. I found this on the Shugary Sweets blog.
These are a dream to make. They feel special without a lot of fuss. We love this recipe and make it frequently. I hope you enjoy it too. I’d love to know your favorite pie filling combination in the comments section below.
Homemade “Toaster” Strudel Recipe
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