Thanks for being patient with me and my lack of posts as of late. I had a lot of momentum going and then life happened. Does anyone else have some life happening currently? If you don’t, I’m certainly happy to share because I have more than enough to go around!
Anyways, back to the reason you’re actually here: food.
If you follow me on Instagram, I’ve been teasing you with photos of these strudels for a while now.
To my delight Sadly enough for me, I had to make several batches to trouble shoot a few things, but I think I’ve got it right now. So get ready for some deliciousness.
I was pretty young when I realized that Pop Tart filling made my mouth hurt. Anyone else notice that? The strong flavors and gratuitous amounts of sugar seemed to burn even more if I heated the Pop Tarts before devouring them. I managed to bypass this in high school and college by buying the un-frosted Strawberry Pop Tarts and slathering them with peanut butter for hearty snacks – don’t knock it until you try it!
On the rare occasion that my family bought Toaster Strudels, I found that their filling had a similar effect on my mouth. However, unlike Pop Tarts, the flaky pastry and doodle-inspiring icing packet made it worth the pain. It seems my love for flaky pastries has been around longer than I knew.
So when I discovered that making pastry dough isn’t as difficult as I thought, I began to explore all the ways I could use it. The idea of Toaster Strudels crossed my mind so I thought I would give it a shot.
Making the dough, as I mentioned before, was relatively simple (if you haven’t already seen my post about that, you can find it here). Once you make the necessary amount and pop it in the fridge to chill, you can get started on your filling. And as it is with its commercial counterpart, the flavors are endless… raspberry, cherry, apple pie, strawberry basil, peach… need I go on? For my first batch, I decided on a nice blend of citrus and fresh blueberries.
The method to make the filling would be about the same regardless of the fruit contents with the exception of decreasing the honey if you choose a sweeter fruit like apples or peaches. After washing your fruit thoroughly, add it into a small sauce pan with the honey, salt, and any other flavors you might be adding. Allow it to come to a low boil/simmer for 5-7 minutes – or until your fruit is nice and soft and the juices have been drawn out. Add in the corn starch mixture, stir well and allow it to come back to a boil. Once it’s boiling, remove it from the heat and mix in any extracts you may be adding. Allow the filling to cool completely prior to use in the strudels – you can prepare it ahead of time and keep it in the fridge for several days.
The biggest rule you have to follow during the assembly of these delicious breakfast treats is to work quickly so that your dough stays cool. Don’t take your dough out of the fridge until you’re actually ready to roll it out and prepare the strudels as this will change the consistency of the dough. Don’t try to over fill your strudels! One – two tablespoons of filling is plenty. If, for any reason, your filling turns out a little runnier (like mine did in the photo above on attempt #2), try to drain out some of the liquid before dumping it onto your dough – this helps reduce discoloration and oozing edges.
That’s most of the advice I have for you before you try these on your own. I can’t wait to hear about all your flavor ideas and delicious successes! As always, happy escapades 🙂