Forget store-bought toaster strudels and make them from scratch! This copycat recipe features a buttery, flaky crust made with frozen puff pastry, blueberry jam, and a drizzle of vanilla bean icing…yum!
Baking from scratch always wins. Whether it’s soft, moist blueberry muffins or tender blueberry scones, the fresh flavor and texture are truly unbeatable.
After 8 years in bakeries, I’ve learned that simple recipes can be just as delicious as complex ones. With minimal ingredients, they’re as easy to make as my super addicting blueberry blondies and taste even better than the classic!
Whether it’s blueberry cinnamon rolls or blueberry crumb cake, baking with blueberries is always a good idea. That juicy, sweet burst in every bite? Absolute magic—fresh or frozen, you can’t go wrong!
How to Make Them
1
Make the blueberry jam filling and let it cool. The jam should be thick—it will thicken even more as it cools!
2
Cut out the puff pastry sheets. As long as they are defrosted, you can do this straight from the fridge! For the best flavor, try using all-butter puff pastry!
3
Spoon the jam filling onto the puff pastry. Flatten it slightly, but try to keep it in the center to prevent it from spilling out of the edges.
4
Crimp the edges to seal in the filling. Lay the rest of the cutout puff pastry sheets on top, then use a fork to crimp the edges to seal in the filling.
If you have blueberries left, my blueberry crumb cake is a family favorite: three layers of vanilla cake, blueberry filling, and a buttery crumb topping!
5
Brush with egg wash, sprinkle with sugar, and bake! The sugar gives the tops a bakery-style sparkly finish, but feel free to leave them off if desired.
6
Drizzle with rich vanilla bean icing! The key is to use vanilla bean paste, which is packed with so much more vanilla flavor!!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
1 Hour Blueberry Toaster Strudels
Ingredients
Blueberry Toaster Pastries
- 2 1/2 cups frozen wild Maine blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 1 tablespoon vanilla bean paste or extract
- 1 teaspoon lemon juice
- 1 tablespoon + 1 teaspoon water
- 1 tablespoon + 1 teaspoon cornstarch
- 1 pack of puff pastry, defrosted according to package instructions
- 1 egg, beaten
- 3 tablespoons turbinado sugar, for the tops
Vanilla Bean Icing
- 1 1/2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
- freeze-dried blueberries for the tops, optional
Instructions
- In a small pot, combine the frozen blueberries, sugar, brown sugar, vanilla, and lemon juice. Cook over medium heat until the berries have burst and are bubbling. Whisk the water and cornstarch into a slurry, then stir it into the blueberries. Cook 3-4 minutes longer, until it has thickened. Transfer to a shallow container and refrigerate until chilled. To cool it quickly, pop the container in the freezer and stir it every 10 minutes until it has cooled and thickened even more.2 1/2 cups (300 g) frozen wild Maine blueberries, 3 tablespoons (40 g) granulated sugar, 2 tablespoons (26 g) brown sugar, 1 tablespoon vanilla bean paste or extract, 1 teaspoon lemon juice, 1 tablespoon + 1 teaspoon water, 1 tablespoon + 1 teaspoon cornstarch
- Unwrap the sheets of puff pastry and place them on your counter. Cut each sheet into six equal-sized rectangles and transfer them to a parchment-lined baking sheet.1 pack of puff pastry
- Brush half of the sheets with some of the beaten egg wash.1 egg
- Spoon 3 tablespoons of the blueberry filling onto the middle of the egg-washed pastry. Then, place the unwashed pastry sheets on top, using a fork to crimp the edges and seal in the filling. It’s best to assemble them on the baking sheet because they are hard to move once assembled! Stick the pan in the freezer while you preheat the oven to 400°F/200°C.
- When the oven is ready, brush the tops of each assembled strudels with more egg wash, then sprinkle with turbinado sugar.3 tablespoons turbinado sugar
- Bake for 15-25 minutes or until the tops of the pastries are golden brown. Let the pan cool on a wire rack while you make the glaze.
- Whisk together the powdered sugar, vanilla, and milk until smooth.1 1/2 cups (180 g) powdered sugar, 3 tablespoons whole milk, 1 teaspoon vanilla bean paste or extract
- Drizzle over the warm or cooled pastries and enjoy!
Video
Notes
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