Homemade Toaster Strudels
A while in the past I published a recipe for home made Pop truffles and that I knew it wouldn’t quit there. I really like making selfmade variations of store offered adolescence favorites due to the fact they may be a lot better! These home made Toaster Strudels are not any exception!
Certainly those are semi-selfmade, unless you need to be actually legitimate and make your puff pastry from scratch. However to be honest I’ve absolutely in no way made home made puff pastry because I’ve heard it’s any such tedious system so I simply go together with the stuff inside the freezer isle, and if you really want to splurge go together with the butter puff pastry vs. The vegetable shortening.
INGREDIENTS :
- 2/3 cup berry jam (blueberry, strawberry, raspberry, etc.)
- 2 tsp cornstarch
- 2 sheets puff pastry , thawed
- 1 large egg
- 1 Tbsp water
Icing:
- 1 cup powdered sugar
- 1 1/2 Tbsp salted butter , melted
- 1 1/2 Tbsp half and half , then more if needed
- 1/4 tsp vanilla extract
- 1/8 tsp almond extract
INSTRUCTIONS :
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone liners.
- Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1 1/2 Tbsp jam over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated. In a small bowl whisk together egg with 1 Tbsp water. Lightly brush rim (section around edges not covered with jam) with egg mixture (I just used my fingertip to brush because only a small amount is needed). Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.
- Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.
- For the icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.
- Recipe source: Cooking Classy
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