Flaky, Cozy Homemade Toaster Strudel
These homemade toaster strudels bring back that same cozy feeling you got from the store-bought ones, without the artificial flavors or high fructose corn syrup.
A Homemade Recipe That’s Better Than The Original!
Toaster Strudels were one of those childhood breakfast treats that made school days feel like the weekend. Pop one in the toaster, squeeze on that sweet glaze, and suddenly it was Saturday mornin’!
Instead of pie dough or complicated pastry steps, this version leans on store-bought puff pastry sheets, which bake up beautifully golden brown with that flaky outer layer we all want. The jam filling stays thick and just slightly gooey (no major leaks here), and the simple vanilla glaze drizzled over the top gives you that familiar “little packet” moment.
They’re easy enough for a first-time baker, customizable with different flavors, and perfect for just about any time of day! And since we’re on the topic, don’t forget to try this Better-Than-the-Box Homemade Strawberry Pop-Tarts recipe!
Ingredients You’ll Need
- Frozen puff pastry (2 sheets), thawed
- Fruit jam or preserves (any flavor)
- Cornstarch
- Egg, beaten
- Powdered sugar
- Milk or cream
- Vanilla extract
Helpful Tips Before You Start
- Use parchment paper on your baking sheet to prevent sticking and make cleanup easy.
- Cut the sheet of puff pastry into equal rectangles so the tops of each strudel line up neatly.
- Don’t overfill! About a tablespoon of jam filling per pastry is just right.
- Seal the edges well using the tines of a fork, and poke a few holes on top so steam can escape.
- Let the pastries cool slightly on a wire rack before glazing so the icing doesn’t melt right off.
How to Make Homemade Toaster Strudel
Step 1: Prep the Pan
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: Prepare the Pastry
Unfold the sheet of puff pastry on a lightly floured surface. Cut into equal rectangles, creating the bottom and top of the pastries.
Step 3: Add the Filling
In a small bowl, stir together the jam and cornstarch. Spoon about a tablespoon of jam filling into the center of each pastry piece, leaving a border.
Step 4: Seal and Bake
Brush edges with egg wash, top with another rectangle, and seal with a fork. Brush the tops of the pastries with more egg wash and bake until golden brown and puffed.
Step 5: Glaze and Serve
Whisk together glaze ingredients and drizzle over warm pastries. Transfer to a wire rack if needed, then enjoy!
Storage Tips
Store leftover homemade toaster strudels in an airtight container at room temperature for up to one day or refrigerate for 3 days. Reheat in a toaster oven or regular oven until warmed through; they crisp right back up! Freezing is also an option. Wrap tightly in plastic wrap and reheat straight from frozen.
Frequently Asked Questions
Absolutely. Strawberry toaster strudels are classic, but caramelized pear, blueberry, or even lemon juice–spiked berry jams work beautifully. Try this Peach Freezer Jam recipe so you always have some filling on hand!
These are best reheated in a toaster oven or oven so the flaky pastry stays crisp.
That little bit of corn starch thickens the filling as it bakes, preventing leaks and keeping the crust firm.
In my opinion? Yes. You get that same popular toaster treat vibe, but with real ingredients and a fresher, flakier result!
Ingredients
For the Strudels:
- 1 package frozen puff pastry 2 sheets, thawed
- ½ cup fruit jam or preserves any flavor
- 1 tablespoon cornstarch
- 1 egg beaten
For the Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unfold the puff pastry sheets and cut each one into six equal rectangles. Place half of the rectangles on the prepared baking sheet.
- In a small bowl, stir the jam with cornstarch. Spoon about a tablespoon of jam into the center of each rectangle, leaving a small border around the edges.
- Brush the edges lightly with beaten egg, then top each with another rectangle of pastry. Press the edges with a fork to seal and poke a few small holes on top to let steam escape.
- Brush the tops with more egg wash for a golden finish and bake for 18–20 minutes, or until puffed and golden brown.
- While the pastries cool slightly, whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle over the warm pastries before serving.