One of the my favorite foods as a child was definitely toaster strudels over pop tarts. I figured it was about time I learn how to make my own toaster strudels, except there is one main difference; mine is made in the oven. I personally feel like that makes them healthier, even with the icing on top. Yum!
- 4 sheets of puff pastry, thawed
- 1 large egg
- 3-tablespoons heavy cream
- 2-1/4 cups strawberry jam
- 1-cup confectioner’s sugar
- 1/2-teaspoon pure vanilla extract (It’s gotta be pure!)
- Heat up the oven to 400 degrees. Prep two baking trays with parchment paper.
- Using a small bowl, mix together the egg with 1 tablespoon of water and set aside for later.
- Unroll all sheets of puff pastries on a floured surface and help them become flattened.
- With a sharp edge, carefully cut each sheet to make six rectangles.
- Move twelve of the rectangles to a baking tray and smooth out 3 tablespoons strawberry jam into the center of each of those rectangles.
- Brush the edges of the pastries with the egg wash, then top each jammed rectangle with another rectangle.
- Cut a small sliver into the center of the top pastry and brush them all over with egg wash. Place the pastries into the oven for 18 to 22 minutes until nice and golden on the surface.
- Cool completely before slathering with frosting, as indicated below.
- To make frosting, mix confectioner’s sugar, heavy cream, and vanilla extract. Ensure that the mixture is smooth (and if needed, add more cream little by little to make the perfect drizzle consistency!).
- Pour frosting over the tops of each pastry in any fashion you desire, and these sweet things are ready to serve smiling faces!
Now that I’ve shared with the world my favorite childhood pastry, I feel like things are exactly where they are supposed to be. Which yummy snack always makes you feel like it’s a blast from the past?