Easy Homemade Blueberry Toaster Strudels
Homemade blueberry toaster strudels are made with fluffy puff pastry dough and an easy to make blueberry sauce. This buttery handheld breakfast is drizzled in a delicious icing- the icing on the cake!
Table of Contents
Puff pastry toaster strudels
I am a sucker for fruit based breakfast pastries. I have a mean sweet tooth at all times of the day. Everyone once in a while, I’ll take a stroll down the frozen aisle and grab a box of the frozen toaster strudels, but they are packed with less than stellar ingredients.
These homemade blueberry toaster strudels are made with easy to find, healthy ingredients. To make this recipe even easier, we use store bought puff pastry dough. The blueberry sauce is made with frozen blueberries and is packed with flavor!
And what goes great with everything and anything? Melted butter. These toaster strudels are brushed with melted butter before they are baked to really deliver that home cookin’ flavor. It’s unbelievably delicious. Illegally scrumptious. Impossible divine… okay, I’m done.
The best part of all is that these babies are freezable! You can freeze these toaster strudels and reheat them whenever! They taste just as delicious and are such an easy to-go breakfast!
Toaster strudel ingredients
- Puff pastry dough- The freezer section in grocery stores usually carry puff pastry dough.
- Frozen blueberries- Using frozen blueberries ensures you are using ripened and flavorful berries so the reduction will be super tasty.
- Maple syrup- Maple syrup is used sweeten the blueberry sauce and reduces the need to use processed sugar.
- Lemon juice- A squeeze of lemon juice brings the perfect balance of acidity to the sauce.
- Cornstarch- To thicken the sauce, use just a bit of cornstarch.
- Butter- brushing the puff pastry dough with a little butter before popping them in the oven makes their flavor really pop!
- Confectioner’s sugar- Powdered sugar is an optional ingredient since it’s used for the icing.
- Milk- The icing is a combination of milk and powdered sugar.
Chef’s tips
- Make this refined sugar free. You can make this recipe without white sugar by using the same icing recipe that is used in blueberry pancake bites.
- Use an egg wash to seal the edges. Making a quick egg wash and pressing the edges helps keep the homemade blueberry sauce in the center.
- Use a fork to press and seal the edges. Pressing a fork lightly, but hard enough to seal the edges will help the egg wash bond the two sides and keep the blueberry sauce inside the pastry.
- Use a rolling pin to stretch the dough. The store bought puff pastry dough can and will get super fluffy, so we are going to take a rolling pin. and lightly press it, but hard enough to flatten it a little more. This step is not necessary, but it definitely makes a difference!
- Line the baking sheet with parchment paper. There will be a few leaks of blueberry sauce, it happens. But have you ever tried to clean burnt blueberry sauce off of a baking sheet? It’s not fun, so save yourself time and sanity and line your baking sheet with parchment paper.
- Press the toaster strudels when they come out of the oven. Using an oven mitt, press the toaster strudels down. Store bought puff pastry dough can get really puffy and reach about 3 inches high, so you will want to press them down to deflate them a little.
- Let them cool before icing. The toaster strudels need to be at room temperature before they are iced. If they are still hot, the icing will melt and leave you with a sticky, yucky mess.
How to make homemade blueberry toaster strudels
- Thaw and prepare the dough. First, you want to thaw the puff pastry dough, there are directions on how to thaw below. Next, preheat the oven to 400 degrees. Once the dough is thawed, lay it on a flour sprinkled counter. Use a rolling pin to lightly flatten the dough. Use a pizza cutter or sharp knife to cut the 6 even rectangles. Make the egg wash by whisking an egg white and tablespoon of water together.
- Fill the toaster strudels. Make the blueberry sauce by boiling the blueberries and maple syrup for 20 minutes until the blueberries have released the liquid and reduced. Add the cornstarch and stir over low heat until the blueberry sauce is thick. Line the bottom piece of puff pastry dough edges with egg wash. Place a heaping tablespoon (or two) of blueberry sauce in the center, then lay the second piece of puff pastry dough on top. Seal the edged with a fork, then cut the uneven edged with the pizza cutter.
- Bake the toaster strudels. Place the toaster strudels on a parchment paper-lined baking sheet and brush them with melted butter. Bake them for 20 minutes, or until golden brown. Once they are done, remove them from the baking sheet and place them on a cooling rack until they are room temperature.
- Ice the toaster strudels. Mix the confectioner’s sugar and milk together in a bowl. Use a spoon to drizzle the icing over the room temperature toaster strudels.
How to thaw puff pastry dough
Puff pastry dough can be found in almost any grocery store. They are kept in the freezer section, usually with the phyllo dough, pie crusts, etc. You can certainly make your own puff pastry dough for this recipe if you are feeling adventurous and have the time!
- To thaw at room temperature, remove the puff pastry from the box but leave them in the parchment paper packaging. Allow them to thaw on the counter for 45 minutes or until they easily unfold.
- To thaw in the fridge, remove the puff pastry from the box, leaving them in the parchment paper wrapping. Allow them to defrost in the fridge for a minimum of 4 hours, or overnight.
- To thaw in the microwave, remove the puff pastry from all the packaging and wrap it in a paper towel. Microwave for 20 seconds. If it is not unthawed and does not unfold easily, microwave for 5 more seconds at a time, flipping it each time.
How to store and reheat
If you plan on making these ahead of time, do not ice them until you are ready to eat them. Icing them, then placing them in the freezer or fridge will result in a soggy, messy toaster strudel.
You can refrigerate the toaster strudels for 2-3 days, although these are best when eaten fresh. Place them in an airtight container to store them in the fridge.
To freeze the toaster strudels, place them in a single layer in the freezer until they are completely frozen. Next, place them in an airtight container and store them up to 6 months.
To reheat the frozen toaster strudels, place them in the oven at 400 degrees for 20-25 minutes. Make the icing, then drizzle them with it when they are room temperature.
More bluberry recipes
- Blueberry Yogurt Breakfast Popsicles are the perfect way to bring in the warmer weather. Frozen blueberries are reduced to a syrup, and mixed with oats, yogurt, and protein powder, providing a healthy, satisfying treat to enjoy at any time of the day!
- This Blueberry Vegan Ice Cream uses only bananas, blueberries, coconut milk, vanilla extract, and almond extract. All you need is a blender and 5 minutes to make this creamy, sweet, sugar free, ice cream.
- Quick and easy homemade pop tarts are stuffed with your favorite filling, baked to perfection, and drizzled with a delicious frosting.
- One batch of classic buttermilk pancakes makes four different kinds! Fluffy, flavorful, and simply delicious!
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Easy Homemade Blueberry Toaster Strudels
Equipment
- Parchment paper
- baking sheet
- Pastry brush
- Small pot
- Pizza cutter or sharp knife
- Rolling pin
- Fork
- Mixing Bowl
Ingredients
- 1 package of puff pastry dough (2 rolls)
- 1 cup frozen blueberries
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1- 1/2 tbsp cornstarch mixed with 1 tbsp water
- 1 egg white
- 2 tbsp melted butter
For the icing
- 1 cup confectioner's sugar
- 1-2 tbsp milk
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Sprinkle flour on a flat surface, then unfold the first roll of puff pastry dough on it. Use a rolling pin to gently flatten the dough. Using a sharp knife or pizza cutter, cut 6 even rectangles.
- Make the sauce. In a small pot, combine the frozen blueberries, maple syrup, and lemon juice and cook over medium heat. Allow the blueberries to reduce by half, about 10-20 minutes. Combine the cornstarch and cold water and stir until it is mixed well. Add the cornstarch slurry to the blueberry mixture, then reduce the heat to low and stir until it is thick.
- Fill the toaster strudels. Make the egg wash by whisking an egg white and 1 tbsp of water together. Line the edges of the dough with the egg wash using a pastry brush. Place 1-2 heaping tablespoons of the blueberry sauce in the center of the puff pastry rectangle. Place another piece of dough directly on top, then use a fork to press the edges to seal it. Brush the tops with melted butter. Use a spatula to transfer it to a baking sheet. Repeat this process for the second roll of the puff pastry dough.
- Bake the toaster strudels. Place the baking sheet in the oven and bake for 20-25 minutes, until they are golden brown. Once they are done cooking, remove them from the oven, and using an oven mitt, gently press down on them to deflate them lightly. Place them on a cooling rack and allow them to come to room temperature.
- Ice the toaster strudels. In a medium sized bowl, combine the sifted confectioner's sugar and milk. Use a spoon to mix it well, making sure there are no clumps. Ice the room temperature toaster strudels and eat right away. If you are making these and intend on storing them, ice when you are ready to eat. Mangia!
Notes
- To thaw at room temperature, remove the puff pastry from the box but leave them in the parchment paper packaging. Allow them to thaw on the counter for 45 minutes or until they easily unfold.
- To thaw in the fridge, remove the puff pastry from the box, leaving them in the parchment paper wrapping. Allow them to defrost in the fridge for a minimum of 4 hours, or overnight.
- To thaw in the microwave, remove the puff pastry from all the packaging and wrap it in a paper towel. Microwave for 20 seconds. If it is not unthawed and does not unfold easily, microwave for 5 more seconds at a time, flipping it each time. If you plan on making these ahead of time, do not ice them until you are ready to eat them. Icing them, then placing them in the freezer or fridge will result in a soggy, messy toaster strudel. You can refrigerate the toaster strudels for 2-3 days, although these are best when eaten fresh. Place them in an airtight container to store them in the fridge. To freeze the toaster strudels, place them in a single layer in the freezer until they are completely frozen. Next, place them in an airtight container and store them up to 6 months. To reheat the frozen toaster strudels, place them in the oven at 400 degrees for 20-25 minutes. Make the icing, then drizzle them with it when they are room temperature.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
Hi, what is the serving size, 1 or 2 pastries?
Hello! One toaster strudel is a serving.
Did I miss in the directions where to use the butter?
Hello! I am so sorry, it appears I forgot to add that step. You will brush the tops with melted butter before baking.
I found that if I reduce my 1 C of blueberries by 1/2 I only have 8 oz leaving me with a smidge over 1T per strudel. Next time I will double it. Rather have too much than not enough. Also the slurry seemed a little to thick as well. I will reduce the mixture next time 1:1. Otherwise I love this recipe. It’s pretty straightforward and simple. I made them in under an hour and could done better had I been a bit more awake. I pretty much rolled out I bed and dove in to satisfy that dream of blueberry pastries I just had.