This strawberry cream cheese toaster strudel is a copycat version of the frozen Pillsbury toaster strudels. It’s filled with cream cheese and a strawberry jam.
Strawberry Cream Cheese Toaster Strudel:
As much as I wanted to semi-home make these, I just thought that the store-bought puff pastry wouldn’t be able to replicate the texture of toaster strudels. So, I thought if I could make a blitz puff pastry, it would be able to achieve the texture of toaster strudels but way better. And I was right!
My husband loved it. It was so nostalgic to try these and while I did take a shortcut with the storebought jam it didn’t disappoint especially with the addition of the cream cheese.
Strawberry Cream Cheese Toaster Strudel Ingredients:
- Flour
- Ice Cold Water
- Butter
- Salt
- cream cheese
- Sugar
- Strawbery Jam
- Powder Sugar
- Milk
What is Blitz Pastry?
Blitz pastry is a shortcut version of puff pastry without the extra folding and turning. If you try making this, you won’t go back to the frozen store-bought one. It’s cheaper for one and it tastes so much better.
How to make Cream Cheese Toaster Strudel:
Make the Blitz Pastry:
In a medium-sized bowl or stand mixer, combine flour and butter. Mix them until the butter looks incorporated enough but still has chunks of butter. Add in a tablespoon of iced cold water at a time until it forms a dough. Working fast enough with the dough so that the butter doesn’t melt into the fat so quickly.
Refrigerate for 30 mins:
When the dough is ready form the dough into a small square. Wrap and refrigerate for 30 minutes.
Roll & Fold 2x:
After 30 minutes take out the dough and lightly flour a clean surface. Roll the dough into 1/4 in thickness retaining the square shape. Move the dough around frequently to make sure the dough doesn’t get stuck to the bottom surface. And then fold the dough in half and then in half again. Wrap in saran wrap and refrigerate for 15 to 20 minutes. Continue and repeat this step 3 times.
Roll & Trim:
Roll out the dough into a rectangular shape. The dough should be 1/4in in thickness. Create cleaner cuts by trimming the top and sides of the dough and then cutting the dough in half horizontally.
Fill & bake
With the other half of the dough take 1 to 1 1/2 tbsp of strawberry jam and spread it in the middle. Leave 1/2 in around the sides for sealing the pastry. Pipe two lines of cream cheese filling in the middle and then cover the half of the dough over the pastry to seal the sides with an egg wash. Egg wash the top of the pastry and then bake at 400 degrees for 14-16 minutes. The top should be golden brown, and the sides should rise with flakey layers.
Cool & Enjoy:
Allow the strudel to cool down and then mix the icing ingredients together to drizzle over. Enjoy warm.
Strawberry Cream Cheese Toaster Strudel Tips:
- Don’t overwork the dough
- Allow the pastry to chill in between folds
- To reduce the flakiness of the pastry fold only two times to achieve the boxed strudel texture.
- Don’t overfill the pastry and leave space on the sides and edges for the pastry to fully seal.
- If time permits allow the strudel to chill longer after to achieve a flaker dough
Storage:
Keep in an airtight container for 2 to 3 days.
Toaster Strudel FAQS:
- Can this recipe be doubled? Yes! So easily doubled!
- Can I Use different fillingsY Yes, just make sure it’s not too watery
- How can I make this ahead of time? The dough can be made ahead of time and can be frozen, I wouldn’t recommend filling and freezing unless the filling is on the thicker side.
- What is the best way to reheat the toaster strudel? The strudel is best consumed the same day, but I would recommend heating it up in the oven at 400F for 5 minutes or until it’s crispy again. You can also microwave for 10 to 20 seconds.
Better than Boxed Strawberry Cream Cheese Toaster Strudel
Ingredients
Blitz Pastry
- 11/4 cup all purpose flour
- 8 tbsp butter cubed
- pinch salt
- 4-6 tbsp cold water
Strawberry Cream cheese filling
- 2 tbsp strawberry jam
- 2 tbsp Cream cheese
- 1 tsp sugar
Icing
- 1/2 cup powdered sugar
- 2 tsp milk
Egg wash
- 1 egg whisked
Instructions
Blitz Pastry
- In a medium-sized bowl, combine the flour and cold butter together and blend it with your hands until the butter slowly blends into the flour.
- Add a tablespoon of cold water at a time until the dough starts forming together.
- Form the dough into a square shape. Wrap and refrigerate for 30 minutes.
- After 30 minutes take the dough out of the fridge and lightly flour a clean working surface. Roll the dough into a square at 1/4 in thickness. Fold the dough in half and then in half again. (see photos above for details)
- Saran wrap the dough and refrigerate for 15 minutes. Complete this process two more times.
Assemble:
- Roll out the dough into 1/4 in thickness and trim the sides.
- Cut the dough in half and then fill the pastry with 1 tbsp of strawberry jam and pipe a line of cream cheese down the middle. Make sure to leave enough room on the sides to close the pastry. Whisk the egg brush it on the sides and close the pastry. and then the egg washes the top of the pastry, Refrigerate the pastry while the oven preheats.
- Preheat the oven to 400 degrees.
- Bake the strudels for 14-16 minutes or until the top is golden brown.
- Mix the powdered sugar and the water until it's a thick drizzle. Once the strudels have cooled after 5 minutes, drizzle the icing and enjoy while warm.
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