Better Than Store Bought Blueberry Toaster Strudels
These homemade toaster strudels outshine any store-bought version! They're made with a buttery puff pastry crust, from-scratch blueberry jam, and a generous drizzle of sweet vanilla bean icing. With minimal ingredients, this copycat recipe is deliciously easy to make and ready to eat in less than one hour!
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.
- 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.
- Brush half of the sheets with some of the beaten egg wash.
- 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.
- 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.
- Drizzle over the warm or cooled pastries and enjoy!
Video
Notes
Storage: These pastries are best enjoyed the day they are made. If you have leftovers, keep them in an airtight container at room temperature for 1 day.
Reheating: Warm the pastries in a 400°F oven for 8-12 minutes.
Freezing/Make ahead: Because they are best enjoyed the day they are made, you can keep the assembled pastries in the freezer in an airtight container for up to 1 month and bake them as needed!
