Homemade Toaster Strudel

August 01, 2013
Homemade Toaster Strudel

First off..to avoid any confusion, these have nothing to do with your toaster.  You don't cook them in your toaster or even re-heat them in your toaster.  They are essentially a homemade version of those breakfast pastries that you see in the freezer section at the grocery store.  You know the ones!
We used to eat them all the time.  My children loved all various flavors of them.  We gave them up.   To clarify..I stopped buying them.  Kids were a bit devastated. They are good, but, why does everything have to be filled with food dye? Why? Why?! It's everywhere. So very exhausting and frustrating. 
Food dye is something to be avoided around here. My kids get nutty and hyper after consuming it. I kid you not. The other reason is the price..they aren't cheap. Especially when you have to buy a larger quantity than the norm like we do.

These two factors and my daughter's just a bit-overly-dramatic sad face every time we passed them in store were enough for me to give them a try homemade. Actually, semi-homemade. You can make the dough by hand, but, that lazy thing hit me and I went with frozen ready made puffed pastry dough :)

These are great to make ahead and toss in the freezer, then, warm up when you want one. With school starting soon, these will be a must!

My advice..eat them warm.  Yummy.

Homemade Toaster Strudel

Homemade Toaster Strudel
Homemade Toaster Strudel
by Table for Seven
Prep Time: 00:20
Cook Time: 00:20
Ingredients (8 pastries)
    • 1 package frozen puffed pastry
    • 1/2 cup jam or your choice
    • 1/3 cup powder sugar
    • 1 TBSP milk
    • 1 tsp vanilla
    Preheat oven to 375 degrees. Lightly grease a baking sheet.
    Roll out pastry dough on a lightly floured surface. With a sharp knife or pizza cutter, slice each section of dough into quarters. Creating 8 triangles.
    Spoon approx 2-3 teaspoon of jam on half of each triangle of dough. Leaving a small gap around the edge.
    Fold over the triangle to create a pocket. Seal together with a bit of water and crimping with a fork.
    Bake on prepared baking sheet for 15-20 minutes or until brown.
    In a small bowl, mix ingredients for icing. Drizzle over warm pastry.
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