Recipe: Apple Cinnamon Toaster Strudels
Apple cinnamon toaster strudels, those super-sweet frozen pastries, were definitely a guilty pleasure growing up. I have to admit, it’s been years since I last enjoyed one — until this recipe came along.
Using the frozen strudels as a guide, I came up with a pretty specific formula for how I wanted mine to look and taste. I wanted a thick apple purée, as opposed to a chunky pie filling, and a super-flaky crust. Lastly I wanted a creamy, tangy glaze that rivaled the flavor of the packaged stuff.
These homemade toaster strudels might not be a quick-fix meal, but they are definitely a special treat. I’ve now got quite a stockpile that I’m looking forward to pulling out when I need to impress guests. And don’t think you can only serve these for breakfast — they make a perfect snack morning, noon, and night.
Apple Cinnamon Toaster Strudels
For the filling:
baking apples, such as Honeycrisp or Gala, peeled and cored
- 3 tablespoons
unsalted butter, divided
- 1/2 cup
packed dark brown sugar
- 1 tablespoon
- 2 teaspoons
freshly squeezed lemon juice
- 1/2 teaspoon
Pinch kosher salt
For the crust:
box (2 sheets) puff pastry, thawed if frozen
large egg, lightly beaten
For the icing:
- 1 cup
- 4 ounces
cream cheese, at room temperature
- 1 teaspoon
Grate the apples on the large holes of a box grater. Melt 2 tablespoons of the butter in a heavy saucepan over medium heat. Add the grated apples and toss until coated. Add the brown sugar, flour, lemon juice, cinnamon, and salt. Continue cooking, stirring frequently, until the mixture is thick and syrupy, about 10 minutes. Remove from heat and stir in the remaining tablespoon of (chilled) butter. Let the filling cool to room temperature.
Arrange a rack in the middle of the oven and heat to 375°F. Line 2 baking sheets with parchment paper.
Unfold one sheet of puff pastry onto a well-floured work surface. Roll out the pastry to form a very large, thin rectangle, continuing to flour the work surface as needed throughout the rolling/trimming process. Trim the edges of the dough to make a 10x14-inch rectangle. Using a sharp knife or pizza cutter, cut out 8 (3.5x5- inch) rectangles.
Transfer 4 of the rectangles to the baking sheet. Spoon a scant 2 tablespoons of the apple filling into the center of each. Spread the filling evenly across the pastry, leaving a 1/2-inch border. Brush the other 4 rectangles with the egg wash. Place an egg-washed rectangle directly over a filled rectangle (egg wash touching the filling). Using your fingertips, firmly seal the edges on all sides (dip your fingers in a little flour if the dough is sticky). Continue with the rest of the rectangles. Prick each strudel all over with a fork, including the sealed edges. Repeat this step with the second sheet of puff pastry.
Bake the strudels until puffed and golden-brown, rotating the baking sheets between racks halfway through, about 35 minutes total. Set aside to cool slightly while you make the frosting.
For the icing, beat all the ingredients together until smooth. Spoon the glaze into a small ziptop bag and seal. Snip a small hole in one corner of the bag and pipe desired amount onto each pastry.
Storage: Leftovers can be stored at room temperature in an airtight container for up to 2 days.