This blueberry toaster strudel is superior to anything you’ll find in the grocery store. Golden, flaky puff pastry is wrapped around a sweet blueberry filling and drizzled with a simple vanilla icing to create a deliciously sweet treat perfect for breakfast, brunch, or snacking.
I love making homemade versions of my favorite store-bought treats. Whether I’m serving up Texas Roadhouse Rattlesnake Bites at a party or Magnolia banana pudding parfaits for dessert, bringing out dishes with all the flavor of the restaurant, but even tastier and fresher, is always my goal.
That’s true of this blueberry toaster Strudel, too. Like my homemade pop tarts, this toaster strudel is a fresh-from-the-kitchen version of the boxed breakfast treat you’ll find in the supermarket. Let me tell you, once you try it, you’ll never buy another box again!
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Why You’ll Love This Recipe
- Simple Ingredients: These delicious pastries use basic ingredients found in any kitchen or grocery store.
- Easy: Cooking the filling and baking the pastries is an incredibly easy process that only takes about 20 minutes from start to finish, plus cooling time.
- Delicious Flavor: These toaster strudels are packed with a generous helping of blueberry filling, making them sweet and fruity, and feature a nice, flaky puff pastry crust.
- Versatile: These make the perfect sweet breakfast or brunch as well as an afternoon snack with a cup of coffee or a glass of milk.
- Great for Meal Prep: These are freezer-friendly, so you can make extra for future use.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Berries: Any of your favorite berries will work very well with the filling recipe.
- Diced Fruits: Use your favorite diced fruits, such as apples, peaches, pineapple, or almost any other fruit, in place of the berries.
- Lemon Icing: Use lemon juice in place of heavy cream to create a lemon icing that pairs perfectly with the blueberry filling and puff pastry.
How to Make Blueberry Toaster Strudel
Step 1: Cook the blueberry mixture in a medium saucepan over medium-low heat until thickened.
Step 2: Gently roll the puff pastries on a floured surface to even them out. Then, cut each sheet into nine squares.
Step 3: Add 1 to 2 tablespoons of filling to the center of nine squares.
Step 4: Place the remaining nine squares on top of the filling and crimp the edges with a fork to seal them.
Step 5: Whisk the egg and water. Then, brush the pastries with the egg wash.
Step 6: Bake the pastries at 400°F on a baking sheet lined with parchment paper until golden. Remove and cool completely.
Step 7: When the pastries have cooled, mix the icing ingredients in a small bowl NS drizzle the icing over the pastries. Enjoy!
Tips
- Cook your filling on medium-low heat to avoid scorching.
- Don’t be aggressive when rolling out your pastry sheets. All you need to do is even them out.
- Give the edges a firm crimp with your fork. You want to be positive that delicious filling stays inside your pastries.
- Parchment paper makes cleanup so much easier, so I highly recommend using it.
Blueberry Toaster Strudel FAQ
No, they don’t. They’re even better! They’re so golden and flaky on the outside and full of fresh, sweet, fruity flavor on the inside.
While egg wash doesn’t affect the way puff pastry bakes, it’s the only way to achieve that golden color.
Yes, you can. Frozen fruit works quite well for fillings because they don’t have to hold their shape.
More Delicious Blueberry Recipes
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Blueberry Toaster Strudel
Ingredients
- 1 box frozen puff pastry sheets
Blueberry Filling
- 2 cups fresh blueberries
- ⅓ cup granulated sugar
- ¼ cup water
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Egg Wash
- 1 large egg
- 1 tablespoon water
Icing
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Blueberry Filling
- In a medium saucepan, over medium low heat, add blueberries, sugar, water, cornstarch, and lemon juice. Stir to combine, and cook until filling thickens, and blueberries start to burst.
Pastry Sheets
- Sprinkle a little powdered sugar and flour down on a clean dry surface.
- Unroll pastry sheets and gently roll with rolling pin so both sheets are the same size.
- Cut each pastry sheet into 9 squares.
- Add 1-2 tablespoons of blueberry filling in the center of each pastry square.
- Top with the remaining 9 squares.
- Using the tines of a fork, press down on the dough to seal the edges.
Egg Wash
- In a small bowl, whisk egg and water together.
- Brush egg wash over each pastry.
- Bake in the preheated oven for 10-12 minutes or until browned.
- Remove from the oven and let cool completely.
Icing
- In a small bowl, mix icing ingredients together, drizzle over pastries, and enjoy.
Notes
- Store at room temperature in an airtight container for up to 3 days.
- Wrap individual pastries in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost overnight in the fridge if frozen. Then, microwave the pastries at 30-second intervals until they are heated through.
- Cook your filling on medium-low heat to avoid scorching.
- Don’t be aggressive when rolling out your pastry sheets. All you need to do is even them out.
- Give the edges a firm crimp with the tines of your fork. You want to ensure that the delicious filling stays inside your pastries.
- Parchment paper makes cleanup so much easier, so I highly recommend using it.
Nutrition
