Buttery, flaky homemade blueberry toaster strudels with juicy blueberry centers and sweet vanilla glaze. 1000 times better than the store bought variety!
As a child, my parents firmly believed that breakfast should fuel your body with nutrients – not sugar. And in no way should the most important meal of the day come out of a prepackaged box and plastic wrapper. So just like dunkaroos and fruit rollups – Blueberry Toaster Strudels were an elusive treat I’d stare at through the frosty windows of the grocery store deep freeze aisle.
Kind of like Audrey Hepburn in Breakfast at Tiffany’s. Only with chubbier cheeks and a Minnie Mouse sweater.
So when I decided to bust out my pastry/pie making skills for Just So Tasty – I needed to make blueberry hand pies reminiscent of toaster strudels. Only better. Because they’re HOMEMADE blueberry toaster strudels.
These blueberry strudels have a delicious, buttery, flaky pastry; juicy blueberry centers; perfectly golden edges; and a sweet vanilla glaze for the perfect breakfast pastry. They’re seriously divine and the perfect pastry for breakfast, brunch, coffee or dessert.
How to Make the Toaster Strudels
Making these homemade blueberry toaster strudels isn’t super difficult, but there are quite a few steps and its really important to follow the process carefully and not cut corners. So in addition to the recipe below, I’ve written out the instructions in detail with the explanation. I highly recommend reading through the entire process first to understand the steps and make sure that you don’t forget anything. If you’re looking for a more straight forward, less finicky blueberry recipe I’d try these Blueberry Crumble Bars instead.
First you’ll make the pastry. For this recipe we’re using a homemade cream cheese pie crust. It’s ridiculously flaky, tender and way more forgiving than traditional all butter pie crust. First we’ll whisk together the flour, salt & a little sugar; then we cut in the cold butter and cream cheese using a pastry cutter. At the end we’ll add in whipped cream. After making the pastry you’ll form it into two round discs, wrap each in clingfilm and chill the dough in the refrigerator for at least 1 hour.
It’s absolutely imperative that you use cold butter & cream cheese when making the pastry, and chill the dough between each step. Cold butter releases steam when it bakes which creates air pockets. And these pockets of air are what leads to super flaky pastry.
After the dough as chilled in the fridge, remove the first disc and let it sit at room temperature for about 15 minutes. Then on a lightly floured surface you’ll roll out the dough to about ⅛ inch thick and cut out rectangles about 3 x 4 inches in size. I used a tracer to help with accuracy. Then place each rectangle on a lined cookie sheet and pop them in the fridge to stay cold. These will be the bottom of your strudels – I ended up with 10 in total.
Then remove the second disc of dough out the fridge and repeat the process of rolling out the dough and cutting into rectangles. These will be the top halves of your toaster strudels.
Now it’s time to assemble to toaster strudels.
First we’ll make an egg wash by whisking together 1 egg and 2 teaspoons of milk. The egg wash acts as glue to hold your blueberry toaster strudels together and creates the perfectly golden color.
Then remove the bottoms of your pastries from the fridge, brush them with egg wash and place 1 tablespoon of thick blueberry preserves or jam in the middle of each. You’ll need to leave about ¼ inch perimeter on each side. Then brush the 10 pastry rectangles that are the top halves with the egg wash and place them on top, egg wash side down. You’ll seal the edges tightly with your fingers, then press them down with the tines of a fork. It’s important to make a good seal so that your blueberry filling doesn’t ooze out of your pastries too much when baking.
We’re also going to poke holes in the tops of each pastry using a toothpick. (I made 8 holes in total for each pastry). These little holes help release steam while the pastries are baking.
Then finally, we pop our toaster strudels back in the fridge to chill again. Because remember, cold dough = flakier pastry. Then they’re ready for a final brush with the egg wash and are popped in the oven.
After they’re baked – as the final hurrah they get a drizzle of delicious sweet glaze, and it’s time to devour. Pure bliss.
Now, I realize that this novel of steps might seem overwhelming – but making these homemade blueberry toaster strudels isn’t too challenging if you follow the process. And when you take a bite, it’s 100000000% worth it. AND so much better than the pre-packaged variety I longed for as a child.
Seriously buttery, flaky pastry. Blueberry goodness. And oh so delicious glaze. Yup – they’re perfection.
Homemade Blueberry Toaster Strudels
For the Pastry
- 2 cups and ½ all-purpose flour careful not to overmeasure, 312 g
- 2 tablespoons granulated sugar
- ½ teaspoon coars salt
- 1 cup cold unsalted butter 227 g
- 1 cup cold brick-style cream cheese 227 g
- 6 tablespoons cold whipping cream
For the Egg Wash
- 1 large egg
- 2 teaspoons milk
For the Blueberry Filling
- thick blueberry preserves or jam
For the Glaze
- 3 tablespoons whipped cream or milk
- ¾ cup to 1 cup powdered/icing sugar sifted, 95 g to 125g
- ½ teaspoon vanilla
Make the Pastry
- In a large bowl whisk together the flour, sugar and salt. Cut the cold butter and and cream cheese into cubes about ½ inch to 1 inch in size, and add them to the bowl. Use a pastry cutter (or a fork and your fingers) to cut the butter and cream cheese into the flour mixture until it forms pebble sized pieces and is mixed with the flour. Then add in the cold whipped cream and incorporate it into the batter using a large wooden spoon or rubber spatula. You can knead the dough 2 or 3 times so that everything is combined.
- Separate the dough into two equal sections and form each into a flat, square shape about ½ to 1 inch thick. Cover in plastic wrap and refrigerate for at least 1 hour.
Assemble the Strudels
- Remove one disk of pastry from the fridge and allow to sit at room temperature for about 10 minutes. Lightly flour a flat counter top/ flat surface and flour a rolling pin. Roll out the disc of dough to about ⅛ inch thick, forming a rectangle that's 9 x 12 inches in size. Using a sharp think knife or pizza cutter, cut the dough into rectangles that are 3 x 4 inches in size, either by using a tracer or by cutting the rectangle in thirds horizontally and vertically (you'd end up with 9 rectangles total. Place the rectangles on a cookie sheet lined with parchment paper and place in the fridge. Remove the second disc of dough and repeat the process - these will be the top halves of your strudels. You'll likely need to re flour your counter top and rolling pin.
Assemble the Strudels
- First make the egg wash by whisking together the egg and milk in a small bowl.
- Remove the cookie sheet of pastry rectangles from the fridge and brush the facing up side with the egg wash. Place about 1 tablespoon of blueberry preserves in the center of each rectangle leaving about ¼ inch of space on either side.
- Then brush the pastry rectangles that are the top halves of your strudels with the egg wash, and fasten them over top of the bottom halves with the egg wash side down. Seal the edges tightly with your fingers, then press the edges down using the tines of your fork. Poke 8 small holes in the top of each pastry using a toothpick.
- Place the strudels in the fridge for 30 minutes to chill.
Bake the Strudels
- When ready to bake, preheat the oven to 375F. Remove the strudels from the fridge and brush the tops with the remaining egg wash.
- Bake the strudels in the preheated oven for 20-22 minutes until the tops are starting to get golden in color and you can see the pastry becoming flaky. Remove from the oven and let cool on the cookie sheet.
Make the Glaze & Decorate.
- In a medium sized bowl whisk together the icing sugar, cream & vanilla to make the glaze. You may need to add a little more cream/milk or icing sugar to get the desired consistency. Then drizzle the tops of each pastry with glaze & enjoy.
Yum!! So At what stage should I freeze them if not eating all 10 at the same time? 🙂 Are they able to be toasted?
I’d freeze they’re done baking and have cooled fully. You can then thaw overnight in the fridge. I’m not 100% sure if they’d hold up to being toasted in a regular toasted – but a toaster oven would be just fine or you could warm them up in the microwave or oven at 300F
I would freeze before you bake them and then bake them the day you want them.