Description
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.
Nutrition
- Serving Size: 1 strudel
- Calories: 290
- Sugar: 16g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
