Homemade Raspberry Toaster Strudels
Indulge the sweet taste of my Homemade Raspberry Toaster Strudels! Made with flaky puff pastry filled with a delicious raspberry filling, these easy-to-make strudels make a delicious breakfast, brunch, or dessert treat! Topped with a sweet glaze, one just won’t be enough!
Flaky, Buttery, and Full of Flavor!
Do y’all remember eating the Pillsbury Toaster Strudels for breakfast as kids (or even as lunch lol)? I know I do! From the flaky puff pastry to the delicious filling, these strudels were some of my favorite breakfast items. But, this time around, let’s make them at home!
My Homemade Raspberry Toaster Strudels will bring back all of those childhood memories! These sweet and flavorful treats are so easy to make and are filled with a raspberry filling that is to die for. I’m telling you right now, these will have your mouth watering just from looking at them. One just won’t be enough, trust me!
TIPS for making the best toaster Strudels
Here are just a few baking tips and tricks that will make your homemade toaster strudels even better!
Use Store-Bought Puff Pastry. When it comes to using puff pastry, it’s always better to use store-bought or bakery-made products. Puff Pastry can be very difficult to make. Plus, it takes too long. I love a good shortcut, and this is one I highly suggest using.
Allow the Puff Pastry to FULLY Defrost. To make your life easier, make sure that the puff pastry is fully defrosted. I suggest leaving it in the refrigerator for 2 - 3 hours or leaving it at room temp for 30 minutes until fully thawed. This will make your dough easy to work with.
Refrigerate the Strudels before Baking. You want to make sure that your dough is cold for optimum flakiness. Once the strudels are fully formed, place them on sheet pans and refrigerate them for 15 - 20 minutes before baking.
Do Not Overfill the Strudels. Overfilling will cause the filling to leak out when baking. This will also cause the puff pastry to be slightly deflated.
Raspberry Toaster Strudel Ingredients
The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them. Again, most of the ingredients are probably in your pantry and refrigerator. If not, they are very accessible in pretty much any grocery store.
Puff Pastry: This is what’s going to make your strudels stand out! Puff pastry is a laminated dough which means that it has been folded multiple times and flattened to create many layers when baked. Make sure to use the package instructions to thaw.
Frozen Raspberries: To make life easier and make these strudels all year round, I decided to go with frozen raspberries. They are easy to find and store. Plus, they’re usually better quality than certain fresh raspberries. You are more than welcome to use fresh raspberries just make sure they are good quality and preferably in season.
Granulated Sugar: I used good old white granulated sugar to help sweeten up the raspberry filling. Raspberries can be very tart at times especially when they’re not in season. I used about ½ cup total.
Lemon Juice: To help balance the sweetness of the filling, I added some lemon juice. A little bit of each goes a long way. So, make sure you don’t go crazy with the juice.
Pure Vanilla Extract: A little pure vanilla extract adds some additional flavor to the filling. I used about 2 teaspoons in total.
Cornstarch: To help thicken the liquid in the filling, I added some cornstarch. This will help keep the filling less runny. Plus, it adds a little shine to the filling.
All-Purpose Flour: Remember to have a little all-purpose flour on the side for dusting and rolling out your puff pastry dough. This will help your dough to not stick to your cutting board or countertop.
Egg Wash: To top off my strudels and aid in browning, I made an easy egg wash. I used one egg and a splash of milk (or half & half). It makes such a difference in the final product!
Glaze: The strudels are great on their own. But, presentation is everything to me! So, I made a glaze to top them off. I made it with a mixture of confectioner’s sugar, milk (you can also use half & half), and pure vanilla extract.
How to make Raspberry Toaster Strudels:
These toaster strudels were too good not to finish! Did I mention they’re easy to make and take no time at all? From the sweet and tart raspberry filling to the flaky texture of the puff pastry, I couldn’t get enough! You’ll have your friends thinking you really know how to bake!
The full written recipe is below, but here’s an overview:
STEP 1: Make the Filling. Preheat Oven to 400˚F. In a small pot over medium heat, combine frozen raspberries, granulated sugar, lemon juice, and cornstarch. Allow the mixture to come to a boil and then reduce to a simmer. When the mixture is thickened, remove it from heat and allow it to completely cool (about 5 - 10 minutes).
STEP 2: Prep the Puff Pastry. Line 2 baking sheets with parchment paper. Sprinkle some flour onto a clean surface. Using a rolling pin, lightly roll the thawed puff pastry sheets. Cut each sheet into 6 equal-sized rectangles.
STEP 3: Assemble the Strudels. Make your egg wash by mixing 1 egg with 1 tbsp of milk. Brush the edges of 6 of the rectangles with egg wash. Evenly distribute the raspberry filling on top of the 6 rectangles.
STEP 4: Seal the Strudels. Top with the other puff pastry rectangles and lightly press the sheets together. Take a fork and crimp the edges to seal. Repeat this process until all toaster strudels are complete.
STEP 5: Bake the Strudels. Transfer the strudels to the baking sheets. With a paring knife, cut 2 - 3 small slits in the top of each strudel to release air while baking. Brush the tops of the strudels with more egg wash and sprinkle with a little more sugar on top. Bake for 20 - 22 minutes or until golden and puffed.
STEP 6: Glaze the Strudels & Serve! While the strudels are baking, stir together the ingredients for the glaze. Microwave the drizzle for 5 - 10 seconds if you like your glaze slightly thinner. Remove the strudels from the oven. Allow the strudels to cool for 5 - 10 minutes. While still warm, pour the glaze over the strudels. Serve and enjoy!
CAN I MAKE THE strudels AHEAD OF TIME?
Yes! You can definitely make this dessert ahead of time! However, I personally suggest that you make them no more than 1 day in advance.
You can easily make the filling and defrost the puff pastry the day before. The strudels can be assembled and baked the next day.
You can also assemble the strudels the day before and wrap them the day before on sheet pans. They can be baked the next day. You’ll only want to do this one day in advance. If not, the dough will get soggy.
HOW LONG WILL My Strudels LAST?
It’s nothing like eating a freshly baked turnover! But, for some reason, they don’t taste exactly the same the next day.
I highly suggest storing your strudels in an air-tight container once they are fully cooled. They will stay fresh for up to 3 - 4 days.
To refresh your strudels, throw them into a toaster oven or air-fryer for a few minutes (2 - 4 minutes) and they’ll be as good as new!
I’d love to hear your feedback about these Homemade Raspberry Toaster Strudels! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Homemade Raspberry Toaster Strudels
Ingredients
Instructions
- Preheat Oven to 400˚F. In a small pot over medium heat, combine frozen raspberries, granulated sugar, lemon juice, and cornstarch. Allow the mixture to come to a boil and then reduce to a simmer. When the mixture is thickened, remove it from heat and allow it to completely cool (about 5 - 10 minutes)
- Line 2 baking sheets with parchment paper. Sprinkle some flour onto a clean surface. Using a rolling pin, lightly roll the thawed puff pastry sheets. Cut each sheet into 6 equal-sized rectangles.
- Make your egg wash by mixing 1 egg with 1 tbsp of milk. Brush the edges of 6 of the rectangles with egg wash. Evenly distribute the raspberry filling on top of the 6 rectangles.
- Top with the other puff pastry rectangles and lightly press the sheets together. Take a fork and crimp the edges to seal. Repeat this process until all toaster strudels are complete.
- Transfer the strudels to the baking sheets. With a paring knife, cut 2 - 3 small slits in the top of each strudel to release air while baking. Brush the tops of the strudels with more egg wash and sprinkle with a little more sugar on top. Bake for 20 - 22 minutes or until golden and puffed.
- While the strudels are baking, stir together the ingredients for the glaze. Microwave the drizzle for 5 - 10 seconds if you like your glaze slightly thinner. Remove the strudels from the oven. Allow the strudels to cool for 5 - 10 minutes. While still warm, pour the glaze over the strudels. Serve and enjoy!
Nutrition Facts
Calories
529Fat (grams)
31 gSat. Fat (grams)
8 gCarbs (grams)
73 gFiber (grams)
4 gNet carbs
55 gSugar (grams)
20 gProtein (grams)
8 gSodium (milligrams)
205 mgCholesterol (grams)
30 mgYOU MIGHT ALSO LIKE
