These toaster strudels are made with real, wholesome ingredients—no artificial flavors or preservatives. The blueberry filling is bright and naturally sweet, and the puff pastry bakes up beautifully crisp and golden. Best of all, they’re fun to assemble, can be made ahead of time, and are customizable with different fillings or glazes. Whether you’re reliving a childhood favorite or making a breakfast treat from scratch, these strudels are sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Puff pastry sheets (thawed if frozen)
Fresh or frozen blueberries
Granulated sugar
Cornstarch
Lemon juice
Vanilla extract
Egg (for egg wash)
For the glaze:
Powdered sugar
Milk or cream
Vanilla extract
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch.
Cook until the mixture thickens and the berries begin to burst, about 5–7 minutes. Remove from heat and stir in vanilla. Let cool.
Unfold the puff pastry and cut each sheet into rectangles (usually 6 per sheet, depending on size).
Spoon about 1–2 tablespoons of the blueberry filling onto half of the rectangles, leaving a border around the edges.
Brush the edges with egg wash. Top with another pastry rectangle and press edges together with a fork to seal.
Place strudels on the prepared baking sheet and brush tops with egg wash.
Bake for 15–18 minutes, or until golden brown and puffed.
While the strudels bake, whisk together powdered sugar, milk or cream, and vanilla until smooth to make the glaze.
Let the pastries cool slightly, then drizzle with glaze. Serve warm or at room temperature.
Servings and timing
This recipe makes about 6 strudels. Prep time: 20 minutes Cook time: 15–18 minutes Cooling/Glazing time: 10 minutes Total time: 45–50 minutes
Variations
Strawberry or Raspberry: Swap blueberries for strawberries, raspberries, or a mix for different berry flavors.
Cream Cheese Filling: Add a layer of sweetened cream cheese under the fruit for a richer version.
Apple Cinnamon: Use a diced apple filling with cinnamon and brown sugar for a fall-inspired treat.
Maple Glaze: Replace vanilla in the glaze with maple extract for a cozy twist.
Iced Like the Classic: Pipe the glaze in the signature squiggle pattern for a nostalgic finish.
Storage/Reheating
Store cooled strudels in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 5–7 minutes or in a toaster oven until crisp. Microwaving is not recommended, as it softens the pastry. Unbaked, assembled strudels can be frozen and baked directly from frozen—just add a few extra minutes to the baking time.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work great—no need to thaw before cooking them into the filling.
What type of puff pastry should I use?
Use store-bought all-butter puff pastry for the best flavor and flakiness.
How do I keep the filling from leaking out?
Don’t overfill the pastries and be sure to seal the edges well with a fork and egg wash.
Can I make these ahead of time?
Yes, you can assemble and refrigerate them a day ahead, then bake fresh in the morning.
Is there a gluten-free option?
Yes, use gluten-free puff pastry and ensure your cornstarch and other ingredients are gluten-free.
Can I freeze baked strudels?
Yes, freeze after baking and cooling. Reheat in a toaster oven or oven until warmed through and crispy.
What if I don’t have lemon juice?
You can substitute with a bit of orange juice or just omit—it adds brightness, but it’s not essential.
Can I skip the glaze?
Absolutely. The strudels are delicious on their own, or you can dust with powdered sugar instead.
Can I make mini versions?
Yes, just cut the puff pastry into smaller rectangles and adjust the filling and baking time accordingly.
How do I know when they’re done?
The pastry should be puffed, golden brown, and slightly crisp on top when fully baked.
Conclusion
Homemade Blueberry Toaster Strudel brings the beloved breakfast pastry to a whole new level with fresh ingredients and flaky, golden pastry. Whether you serve them warm from the oven or enjoy one as a midday treat, these strudels are a sweet way to start your day. Easy to customize and fun to make, they’re bound to become a family favorite in no time.
Homemade Blueberry Toaster Strudel is a flaky, fruit-filled pastry that’s crisp on the outside and bursting with sweet-tart blueberry filling inside. Topped with a simple vanilla glaze, these nostalgic pastries are a delicious breakfast or snack made entirely from scratch.
Ingredients
2 sheets puff pastry (thawed if frozen)
1 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
1 egg (for egg wash)
For the glaze:
1/2 cup powdered sugar
1–2 tbsp milk or cream
1/4 tsp vanilla extract
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Cook for 5–7 minutes, stirring frequently, until thickened and berries burst. Remove from heat and stir in vanilla. Let cool.
Unfold puff pastry sheets and cut each into 6 equal rectangles (12 total).
Spoon 1–2 tablespoons of blueberry filling onto half of the rectangles, leaving a border around the edges.
Brush edges with beaten egg. Top with remaining pastry rectangles and press edges with a fork to seal.
Place strudels on the baking sheet and brush tops with egg wash.
Bake for 15–18 minutes, or until golden brown and puffed. Let cool slightly.
While they cool, whisk together powdered sugar, milk, and vanilla to form a smooth glaze.
Drizzle glaze over warm strudels and serve.
Notes
Use frozen blueberries straight from the freezer—no need to thaw.Don’t overfill to avoid leaking during baking.Pipe the glaze in classic squiggle style for a nostalgic touch.For added richness, spread sweetened cream cheese under the fruit filling.Freeze assembled, unbaked strudels for future baking—add a few minutes to bake time.
