Easy Strawberry Toaster Strudels with Icing
Easy Strawberry Toaster Strudels with Icing are flaky, fruity, and baked to perfection—no toaster needed! The perfect portable breakfast.
If you’re a fan of Pop-Tarts or toaster strudels, this nostalgic breakfast recipe is one you’ll want to save for later. These Easy Strawberry Strudels with Icing are made with buttery puff pastry, sweet strawberry jam, and a simple vanilla glaze drizzled on top. They’re the perfect grab-and-go breakfast, brunch party dish, and dessert that looks fancy but comes together effortlessly with simple ingredients and bakery-style results. The best part is that this recipe requires no toaster or complicated dough or filling. This homemade toaster strudel recipe will become your latest breakfast obsession. After one bite, you’ll want every morning to start with warm, flaky, homemade goodness!
EASY STRAWBERRY TOASTER STRUDELS WITH ICING
These sweet, golden strawberry strudels require minimal ingredients. Using flaky puff pastry sheets (Pepperidge Farm is my go-to!), thick strawberry jam, cornstarch, egg, and water, you can have golden strudels ready to devour in under 30 minutes. The sweet icing is quick to mix with melted butter, powdered sugar, milk and vanilla extract for the perfect finishing touch. If you’re craving an easy strawberry pastry, this recipe is a great place to start!
Find my expert tips on how to make these strawberry strudels even more delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love These Homemade Strawberry Toaster Strudels:
- Easy-To-Make: Simple steps and basic ingredients mean you can whip these up in 30 minutes.
- Homemade Flaky & Buttery Pastry: Golden puff pastry bakes up crisp and tender, just like a bakery treat or store-bought version.
- Sweet Strawberry Filling: The strawberry jam brings a bright, fruity flavor to every bite.
- Family Favorite: Loved by kids and adults alike for a delicious brunch, grab-and-go breakfast, dessert, or after-school treats.
Ingredients
Toaster Strudel
- 2 sheets puff pastry, thawed
- 2/3 cup thick strawberry jam
- 2 teaspoons cornstarch
- 1 large egg
- 1 Tablespoon water
Icing
- 1 1/2 Tablespoons salted butter, melted
- 1 cup powdered sugar
- 1 1/2 Tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
For The Toaster Strudel:
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Place 1 sheet of puff pastry onto one of the prepared baking sheets. Gently roll out into a flat square and cut it into 6 equal rectangles.
In a small bowl, whisk the jam with cornstarch.
Spoon about 1 1/2 Tablespoons of jam onto 3 of the rectangles, leaving a 1/2-inch border around the edges.
In another small bowl, whisk the egg with 1 tablespoon of water. Lightly brush the edges (the area without jam) with the egg wash — you can use a pastry brush or your fingertip. Only a small amount is needed.
Place the remaining puff pastry rectangles over the jam-covered ones. Press the edges to seal. Transfer to the pan to the refrigerator while you prepare the second batch, repeating the same steps with the other sheet of puff pastry.
Place all 6 strudels onto the same baking sheet. Brush the tops of each strudel lightly with the egg wash. Bake for about 16 minutes, or until golden brown. Let cool on a wire rack until just warm.
For The Icing:
Whisk all icing ingredients in a small bowl until smooth.
Add more milk if needed to reach a drizzling consistency. Pour the icing into a small resealable plastic bag, snip off a tiny corner, and drizzle over the strudels.
Servings
Yields: 6 strudels.
Storage and Reheating
These strudels are best eaten the same day. I highly suggest eating them warm out of the oven.
If you need to store any leftover, I suggest storing them covered in the fridge for only one day. Reheat in the microwave or oven until warmed through. They won’t have the crispy, flaky goodness they do when eating them fresh.
Holly’s Strawberry Toaster Strudel Tips and Facts:
- No Toaster Required: These delicious homemade treats do not use a toaster. Don’t attempt to cook them in the toaster, either. Very important! They mimic the classic treat from Pillsbury, so I kept toaster in the name.
- Puff Pastry Guidance: Opt for an all-butter puff pastry instead of one made with vegetable shortening — it makes a noticeable difference in flavor and texture.
- Customizable Filling: Feel free to use any jam you love, just steer clear of ones that are overly thin or runny. And use your favorite flavor! Raspberry and blueberry are other great options.
- Icing Tip: As for the icing, make sure it’s thick enough to cling to the pastries rather than dripping off.
- Serve Warm: Trust me, you’ll want to enjoy these homemade strudels while they’re still warm. That’s when they’re at their most irresistible!
Frequently Asked Questions:
Store-bought puff pastry is a simple, time-saving solution that still delivers flaky, buttery layers. Making puff pastry from scratch can be labor-intensive, but using pre-made dough allows you to enjoy homemade pastries with minimal prep. It’s a convenient shortcut that doesn’t compromise on flavor or texture for these easy and quick toaster strudels.
A thick, high-quality strawberry jam or fruit spread is ideal. My favorite kind is Smuckers Strawberry Jam. Look for one without too much added liquid so the filling doesn’t leak during baking.
Yes! The toaster strudel flavors are endless when it comes to this recipe! You can substitute any thick jam or preserve, like raspberry, blueberry, or even Nutella, for a variety of delicious strudel flavors.
Swap the puff pastry for fathead dough or a low-carb wrap like lavash bread. Use sugar-free strawberry jam (store-bought or homemade with chia seeds and keto sweetener) and replace cornstarch with a pinch of xanthan gum. For the icing, use powdered erythritol or monk fruit instead of powdered sugar, and sub heavy cream or unsweetened almond milk for regular milk.
Use a gluten-free puff pastry brand like Schär or GeeFree. Make sure your strawberry jam is gluten-free (most are, but I would always check the label), and use cornstarch as directed since it’s naturally gluten-free. The icing ingredients like powdered sugar, butter, milk, and extracts are typically always gluten-free, but verify labels to avoid cross-contamination.
Similar Recipes
Craving something similar? My Strawberry Cheese Danish is a buttery and flaky crescent roll with a sweet strawberry center.
Looking for more nostalgic breakfast recipes? These Cherry Turnovers are flaky puff pastries with cherry pie filling and topped with a sweet glaze.
Need a quick grab-and-go breakfast? My Strawberry Bliss Bars combine oats, coconut, chocolate chips, and fresh strawberries for a tasty, portable bite.
In the mood for a warm and cozy strawberry dessert that can be made year-round? Strawberry Cobbler offers fresh berries baked under a soft, cookie-like crust.
Looking for something more filling? My Berry Croissant Bake blends mixed berries, sweet cream cheese, and flaky croissants for a satisfying breakfast or brunch-ready casserole.
Have you made this Easy Strawberry Toaster Strudels recipe? 🍓
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StrawberryToasterStrudelsWithIcing #ToasterStrudelsRecipe #HomemadeToasterStrudels #BrunchRecipes #BreakfastRecipes #LifeInTheLofthouse
Easy Strawberry Toaster Strudels with Icing
Ingredients
Strawberry Toaster Strudels
- 2 sheets puff pastry thawed
- ⅔ cup thick strawberry jam (I use seedless jam)
- 2 teaspoons cornstarch
- 1 large egg
- 1 Tablespoon water
Icing
- 1 ½ cup Tablespoons salted butter melted
- 1 cup powdered sugar
- 1 ½ Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. Place 1 sheet of puff pastry onto one of the prepared baking sheets. Gently roll out into a flat square and cut it into 6 equal rectangles.
- In a small bowl, whisk the strawberry jam and cornstarch together until smooth. Spoon about 1 1/2 Tablespoons of jam onto 3 of the rectangles, leaving a 1/2-inch border around the edges.
- In another small bowl, whisk the egg with 1 tablespoon of water. Lightly brush the edges (the area without jam) with the egg wash — you can use a pastry brush or your fingertip. Only a small amount is needed.
- Place the remaining puff pastry rectangles over the jam-covered ones. Press the edges to seal. Transfer to the pan to the refrigerator while you prepare the second batch, repeating the same steps with the other sheet of puff pastry.
- Carefully place all 6 strudels onto the same baking sheet. Brush the tops of each strudel lightly with the egg wash. Bake for 16 minutes, or until golden brown. Let cool on a wire rack until just warm.
Icing
- Whisk all icing ingredients in a small bowl until smooth. (Add more milk if needed to reach a drizzling consistency.) Pour the icing into a small resealable plastic bag, snip off a tiny corner, and drizzle over the strudels. Serve and enjoy!
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