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Crispy Toaster Strudel Delight Recipe with Sweet Strawberry Filling Easy and Homemade

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A nostalgic, crispy homemade toaster strudel with a sweet strawberry filling and a delicate glaze, perfect for breakfasts, brunches, or sweet snacks.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (unbleached preferred)
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup (80ml) ice-cold water (adjust as needed)
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 3/4 cup (90g) powdered sugar
  • 1–2 tablespoons milk (dairy or dairy-free alternative)
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, combine 2 cups (250g) all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Add cold, cubed 1/2 cup (115g) unsalted butter. Cut butter into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of butter remaining. (5 minutes)
  2. Slowly pour in about 1/3 cup (80ml) ice-cold water, stirring gently with a fork until dough just begins to come together. Adjust water as needed. Gather dough into a ball, wrap in plastic wrap, and chill in fridge for at least 30 minutes. (10 minutes prep + chilling)
  3. While dough chills, combine 1 cup (150g) chopped strawberries, 1/4 cup (50g) granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon cornstarch in a medium bowl. Mix well and set aside to macerate. (5 minutes)
  4. Lightly flour work surface and roll chilled dough into a 12×12 inch (30×30 cm) square about 1/8 inch (3mm) thick. If dough is too soft, chill briefly again. (10 minutes)
  5. Cut dough into 9 equal squares (about 4×4 inches / 10×10 cm each). Spoon about 1 tablespoon strawberry filling onto center of 4 or 5 squares, leaving a border. Brush edges with water to seal. Place remaining squares on top and press edges firmly with a fork to seal completely. (10-15 minutes)
  6. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper and place filled pastries about 1 inch apart. Bake 20-25 minutes until golden brown and puffed. Watch closely to avoid over-browning. (25 minutes)
  7. While pastries bake, whisk together 3/4 cup (90g) powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle glaze over warm pastries once out of oven. Let cool slightly before serving. (5 minutes)

Notes

Keep ingredients cold for flakiness. Do not overwork dough. Seal edges well with water and press firmly to prevent filling leaks. Use parchment paper to prevent sticking and burning. Drizzle glaze while pastries are warm for best adhesion. If using frozen strawberries, thaw and drain excess liquid to avoid soggy pastry. Dough can be frozen assembled and baked from frozen with extra baking time.

Nutrition

Keywords: toaster strudel, strawberry filling, homemade pastry, breakfast pastry, flaky pastry, sweet snack, easy recipe

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