Raspberry Toaster Strudel Recipe
Light and flaky homemade pastries, superior to store-bought, feature sweet raspberry jam filling and are finished with a simple drizzle.
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Instructions
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Preheat the oven to 400 F and line a baking sheet with parchment paper.
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Cut two sheets of thawed puff pastry each into 6 rectangles.
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Combine raspberry jam and cornstarch in a bowl until smooth.
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Place 6 puff pastry rectangles on the baking sheet, spread jam mixture on each, leaving a 1/2-inch border.
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Brush beaten egg around the edges of the jam-coated rectangles.
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Cover each with a second pastry rectangle and crimp the edges with a fork to seal.
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Brush the tops of the pastries with the remaining egg.
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Bake for 20 minutes until golden brown, then cool on a wire rack.
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Whisk powdered sugar, milk, and optional almond extract for the drizzle, adjusting consistency as needed.
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Transfer icing to a resealable plastic bag, snip the tip, and drizzle over warm strudels.