Homemade Toaster Strudels
Ingredients:
For the toaster strudels
- 2 sheets frozen puff pastry, thawed*
- 2 cups peeled and chopped apples (about 2-3 apples)*
- 2 tablespoons butter
- 2 teaspoons cinnamon
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon water
For the glaze
- 1 tablespoon melted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or water
Instructions:
- Combine apples, butter, cinnamon and brown sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved and apples are just starting to feel a little tender when pierced with a fork. You do not want them to be mushy as they will continue to cook in the oven. It should take about 8-10 minutes.
- Transfer filling to a bowl and put it in the freezer to cool for 10 minutes.
- On a floured surface, roll one sheet of puff pastry out so they are just a little larger and thinner than they come. Cut into 6 rectangles and transfer to a sheet of parchment paper on a large baking tray, leaving a couple of inches between each.
- Spoon a heaping helping of the apple filling onto each rectangle. Just divide it evenly between the 6. Make sure the filling is not piping hot or the butter in the pastry will melt everywhere.
- Roll out the second sheet of puff pastry and cut into 6 matching rectangles.
- Whisk together the egg and water. Brush the edges of each bottom pastry containing the filling with the egg wash. Press another pastry rectangle on top, using your fingers or a fork to make sure the edges are all sealed so no filling seeps out.
- Transfer the baking tray to the fridge while you preheat the oven to 400 degrees F. You want the puff pastry to be cold when it goes into the oven so that the butter does not melt. This will help the pastry to rise better.
- Brush the tops of the toaster strudels with the remaining egg wash and cut a couple of small slits in the tops for steam to escape.
- Bake for 20-25 minutes or until golden brown and crisp on top. Let cool slightly before glazing.
- Make the glaze by whisking together all ingredients until smooth. You want it to be thin enough to pipe but thick enough to not run all over the place. Add a little extra powdered sugar to make it thicker or milk to make it thinner.
- Pipe in a zigzag pattern on the toaster strudels and serve immediately while still warm.