Apple Toaster Strudels
These apple toaster strudels will have you throwing out that box in the freezer and never looking back. With golden, flaky puff pastry stuffed with a sweet apple filling, these are everything the prepackaged version wishes it could be. You'll fall in love at first bite.
Servings: 9 Pastries
Ingredients
- 1 box frozen puff pastry sheets
Apple Filling
- 2 green apples, cut into small pieces
- ⅓ cup brown sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
Egg Wash
- 1 large egg
- 1 tablespoon water
Icing
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Apple Filling
- In a medium saucepan, over low heat, add apples, sugar, water, cornstarch, lemon juice, and cinnamon. Stir to combine, and cook until filling thickens.
Pastry Sheets
- Sprinkle a little powdered sugar and flour down on a clean dry surface.
- Unroll pastry sheets and gently roll with rolling pin so both sheets are the same size.
- Cut each pastry sheet into 9 squares.
- Add 1-2 tablespoons of apple filling in the center of each pastry square.
- Top with the remaining 9 squares.
- Using the tines of a fork, press down on the dough to seal the edges.
Egg Wash
- In a small bowl, whisk egg and water together.
- Brush egg wash over each pastry.
- Bake in the preheated oven for 10-12 minutes or until browned.
- Remove from the oven and let cool completely.
Icing
- In a small bowl, mix icing ingredients together, drizzle over pastries, and enjoy.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual strudels in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost overnight if frozen, then enjoy at room temperature, or microwave at 30-second intervals until warm.
- Stir your filling constantly while it cooks to avoid scorching.
- Always cook your filling over low heat. Again, this avoids scorching. It also helps the filling thicken properly.
- Always use a sharp knife to dice your apples. It cuts much more easily, reducing the chances of injury by eliminating the need to add extra force to make your cuts.
- Be sure you thoroughly crimp your strudel edges. Even a small uncrimped space can cause the pastries to open as they bake, and all your filling to ooze out.