Homemade Toaster Strudels Food

HOMEMADE TOASTER STRUDELS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone liners.
• Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1 1/2 Tbsp jam over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated.
• In a small bowl whisk together egg with 1 Tbsp water. Lightly brush rim (section around edges not covered with jam) with egg mixture (I just used my fingertip to brush because only a small amount is needed).
• Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.
• Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.
• For the icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.

HOMEMADE OVEN STRUDELS! (TOASTER STRUDELS)

Steps:

• Preheat Oven to 350 degrees.
• Gently unroll cresent roll on parchment paper.
• Separate into 4 large pieces - 2 triangles sticking to each other on each piece.
• Use fingers to cover up holes in each piece then cut down the middle. **Do not kneel together dough and separate them out to four pieces to roll out and cut in half. It will become too sticky to work with efficiently and it will not come out properly.
• Mix water and preserve in a bowl with spoon.
• Spoon some middle piece of dough. Try not to spoon too much so that it'll spill out when you fold it over.
• Fold dough over from one end to other end.
• Tightly pinch down all three opened sides with fingers and fold over to make sure it doesn't spill out. (Too much preserve will flow out from one side and wet the dough. It would not pinch together properly.).
• Gently flip over and place onto a separate piece of parchment if necessary for placing onto baking pan.
• Pinch together any holes that may have burst from filling.
• Bake for 11 - 15 minutes or until the dough turns a golden brown.
• **Filling MAY still leak from any holes that burst during inflation in baking. But it will most likely only be on the bottom - which is why they should be flipped over before placed onto pan for baking.

HOMEMADE TOASTER STRUDEL

Steps:

• Preheat oven to 375F and line a baking sheet with parchment paper.
• Roll out puff pastry on a very lightly floured surface until it is thin - maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.).
• In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the "real" toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn't bother you). Place pastries on prepared baking sheet.
• Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.
• To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.

HOMEMADE TOASTER PASTRY

Steps:

• Preheat the oven to 425 degrees F.
• In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat. Reduce the heat to a simmer and cook stirring for 3 to 4 minutes. Set aside and let cool to room temperature.
• Lay 1 sheet of pastry on a board and cut it into 4 equal strips. Put a heaping teaspoon of cooled jam in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork. Arrange the pastries on a parchment lined baking sheet. Repeat with the other pastry sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool completely.
• In a small bowl, add the powdered sugar and whisk in, 1/2 tablespoon of lemon juice at a time, to make a thick icing consistency. Drizzle the icing over the pastries and sprinkle with colored sugar, if desired. Allow the icing to set for about 30 minutes. Enjoy at room temperature.