Wednesday, February 13, 2013

Homemade Toaster Strudel


I'm sure you've had this feeling: 

I know I have. 

They may taste "good" but man are they "bad" for you. 

My husband used to eat them a lot as a young boy, and for me, I ate it's devious counter part: pop-tarts.

Thankfully we both became healthier-minded eaters in our college days and my developed allergy of red dye 40 put those preservative filled breakfast "treats" on the back burner.

But you can't say "no toaster strudel forever," that would be deprivation and I don't like that word or that action
So I say, "Make my own, healthier toaster strudel"; and thus I did.

I made the puff pastry from scratch, a conquest I hold with high honor since I made it with NO BUTTER.
You can find that HERE along with it's epic story.

But you could--and by could I mean you shouldn't unless you ABSOLUTELY are in a bind for time-- but the per-packaged pastry puff.

My end result were unbelievably delicious, why did I ever buy the store bought brand,  flaky, gooey, strawberry filled breakfast pastries.

homemade puff pastry dough (found here)
3/4 cup strawberry jam
1 tbs cornstarch
1 egg

Creamy icing
1/3 cup powdered sugar
1/4 tsp vanilla
1tbs milk or cream or half and half

Preheat oven 350 F

Divide dough into 2 equal parts (if you are using my dough recipe  ~8 oz ea.)
Roll each dough half into 9x12 squares--don't worry they don't have to be perfectly square.

Width-wise, cut the dough into 4 strips--approx every 3 inches.

Cut each strip in half, and lay the two pieces on parchment lined baking sheet: keeping the pieces next to each so that they pair up correctly.

Repeat with second half of dough
Whisk egg and brush the top of each dough square.

Combine Strawberry jam and cornstarch in a small bowl until jam is thick.
Scoop 1 tbs of the thickened jam onto the center of one half of the cut strip. Gently spread it out while leaving about 1/4 of the edges untouched to close the seam.

Take the other half of the strip and lay it directly on top of the jam filled square and pinch seam all the around to form a jam filled pocket.

Repeat with the other 8 pastry paired squares.

Brush the tops of the pastry pockets with remaining egg mixture.

Bake for 25-30 min until tops are golden brown.

Serve warm and with creamy icing.


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