Homemade Toaster Strudel Recipe Easy Perfect Breakfast Treats
A flaky, buttery homemade toaster strudel with customizable fruit fillings and a sweet glaze, perfect for a special breakfast treat.
Equipment
- Large mixing bowl
- Fork or pastry cutter
- Plastic wrap
- Rolling Pin
- Sharp knife or pastry wheel
- baking sheet
- Parchment paper
- Small bowl and pastry brush (optional)
- Whisk
Ingredients
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cut into cubes
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ cup ice water
- About 1 cup fruit filling of your choice (e.g., strawberry or blueberry jam)
- ½ cup powdered sugar for glaze 1-2 tablespoons milk, ½ teaspoon vanilla extract
Instructions
Instructions
- Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and work into flour until mixture resembles coarse crumbs with some pea-sized bits of butter. Slowly drizzle in ice water, stirring gently until dough just comes together. Do not overwork.
- Chill the dough: Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough: Lightly flour work surface and roll chilled dough into a 12×16 inch rectangle about 1/8 inch thick, keeping edges straight.
- Cut and fill: Cut dough into 3×4 inch rectangles. Spoon about 1 tablespoon of fruit filling onto half of the rectangles, leaving a border. Moisten edges with water, place plain rectangle on top, and press edges firmly with a fork to seal.
- Prepare for baking: Place filled strudels on parchment-lined baking sheet. Optionally brush tops with beaten egg or milk for golden crust.
- Bake: Preheat oven to 375°F (190°C). Bake strudels for 20-25 minutes until puffed and golden brown.
- Glaze and serve: While strudels cool for 10 minutes, whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm pastries and let set before serving.