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Easy Flaky Toaster Strudel Copycat Recipe Perfect for Homemade Breakfasts

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This recipe recreates the nostalgic flaky toaster strudel with a homemade buttery dough and sweet fruit preserves filling, perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • ⅓ to ½ cup (80-120ml) ice-cold water
  • ½ cup (160g) fruit preserves or jam (strawberry, blueberry, or raspberry)
  • 1 tsp lemon zest
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp milk (whole milk or almond milk)
  • ½ tsp vanilla extract

Instructions

  1. In a large bowl, combine 2 ½ cups flour, 1 tsp sugar, and 1 tsp salt. Add 1 cup cold, cubed butter. Using a pastry cutter or food processor, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Slowly add ⅓ cup ice-cold water, stirring gently until dough starts to come together. Add more water a tablespoon at a time if too dry. Avoid overmixing.
  3. Form dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  4. While dough chills, combine ½ cup fruit preserves, 1 tsp lemon zest, 1 tsp cornstarch, and 1 tbsp water in a small saucepan. Heat over medium-low, stirring until thickened (3-5 minutes). Remove from heat and let cool completely.
  5. Lightly flour surface and rolling pin. Roll chilled dough into a 12×10-inch rectangle about ⅛ inch thick. Trim edges if uneven.
  6. Cut dough into 6 rectangles (about 4×3 inches each). Spoon a heaping tablespoon of cooled filling onto one half of each rectangle, leaving a ½-inch border.
  7. Brush edges with a little water, fold dough over filling, and press edges firmly with a fork to seal.
  8. Place filled strudels on a parchment-lined baking sheet and chill for 15 minutes.
  9. Preheat oven to 375°F (190°C). Bake strudels for 20-25 minutes until golden brown and puffed, rotating pan halfway through baking.
  10. While baking, whisk together 1 cup powdered sugar, 2-3 tbsp milk, and ½ tsp vanilla extract until smooth. Adjust thickness as needed.
  11. Drizzle glaze over warm strudels once slightly cooled. Serve immediately or store for later.

Notes

Keep butter cold and handle dough minimally for best flakiness. Chill dough before rolling and after filling to maintain shape. Brush edges with water before sealing to prevent leaks. Rotate baking pan halfway for even browning. Drizzle glaze while strudels are warm but not hot for best setting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based milk.

Nutrition

Keywords: toaster strudel, homemade breakfast, flaky pastry, fruit preserves, easy breakfast, brunch, copycat recipe

Find it online: https://jodierecipes.com/easy-flaky-toaster-strudel-copycat-recipe-perfect-for-homemade-breakfasts/