Take one of your favorite treats as a kid and make them at home with this Apple Toaster Strudel. Tasty, crunchy, flaky and absolutely irresistible.
If you don’t remember Toaster Strudels growing up, then I really feel sorry for you. Just kidding, but seriously they were some of the best things ever.
How about you make this tasty dessert/breakfast at home? It doesn’t take much effort and you get more than you could even imagine.
With a homemade filling, flaky outside and a delicious drizzle on top. What more could you as for?
This is a really easy recipe with minimal and easy to find ingredients so I make these a lot at home.
With Fall fast approaching, apples are on the brain and I cannot live without this Apple Toaster Strudel, its just that good.
If you’ve been wanting to make something nostalgic from your childhood, then this is just the recipe that you want and need.
Some of my other favorite breakfast recipes that we have on our site include: Pecan Sticky Buns, French Toast Bites and Breakfast Corn Dogs.
WHY THIS RECIPE WORKS:
- They come together in around 45 minutes.
- These make a batch of around 6, but you can absolutely double it.
- The filling and the topping really are a combination made in heaven.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Salted butter
Light brown sugar
Ground cinnamon
Granny Smith apples
Apple juice
Cornstarch
Puff pastry
Egg
Splash of water
powdered sugar
Milk
Vanilla extract
HOW TO MAKE AN APPLE TOASTER STRUDEL, STEP BY STEP:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper, set aside.
- In a smaller pan over medium-low heat, melt the butter. Then add the brown sugar and cinnamon to the pan. Stir until the sugar starts to dissolve.
- Add the grated apple and stir to combine. Place a lid over the top and cook until soft, stirring occasionally, this will take about 10 minutes.
- In a small bowl, add the apple juice and cornstarch and stir together until combined until you create a slurry.
- Slowly pour the slurry mixture into the apple mixture, and cook for 1 additional minute, stirring constantly. The mixture will be thick, remove from the heat and set aside.
- On a lightly floured clean work surface, place one sheet of puff pastry.
- Roll it out into a 12×9-inch rectangle.
- Then cut into thirds along the seam of the pastry.
- Cut the thirds in half, so you have 6 rectangles.
- Place the rectangles onto the prepared sheet pan making sure not to touch.
- Cut the second puff pastry sheet the same way, place these to the side and cover with a clean kitchen towel making sure they don’t dry out.
- To assemble, evenly distribute the apple filling into the center of each pastry. Spread it out leaving ½ inch border around the edges.
- In a small bowl, beat the egg with a splash of water and brush the egg wash along the exposed edges of the pastry.
- Take one of the remaining pastry rectangles and place it on top of the filling.
- Press down firmly along the edges to make sure the two pastries stick together. Repeat with all the rectangles.
- Brush the tops lightly with the egg wash.
- Place in the oven and bake for 13-15 minutes until golden brown.
- Remove from the oven and let them cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, stir together the powdered sugar, milk, and vanilla extract. Start with 1 tablespoon of milk at first. If it seems too thick, add up to 1 tablespoon more milk, adding just a little bit at a time. You want the icing to be very thick yet pipeable.
- Once the pastries are cooled, place the glaze into a piping bag or plastic baggie and snip off a very small piece of a corner.
- Pipe zig-zag lines of icing on top.
- Enjoy them immediately or let them sit for about 15-30 minutes until the icing hardens.
WHAT ARE THE BEST APPLES TO USE?
We use Granny Smith apples for this recipe as we feel they are a great baking apple with the perfect sweetness/tartness.
Others that you can use include:
- Jonagold
- Braeburn
- Golden Delicous
- Pink Lady
- Rome
Try to grab one of these kinds and you will have a great filling as they all are great for baking and pretty much taste the same.
CAN THIS RECIPE BE DOUBLED?
Absolutely. You will need two packs of puff pastry if you do decide to double it.
These go really fast and one batch makes roughly 6 servings, so if you are wanting more, serving more people or have a larger family – double it!
DO I HAVE TO ZIG-ZAG THE ICING ON THE TOP?
No, just like the traditional toaster strudels that you find in the grocery store you can absolutely spread it out.
This way you will have that great topping in each and every single bite.
DO I HAVE TO MAKE THE HOMEMADE FILLING?
If you don’t want to make the filling, you can use store-bought apple pie filling. You will need to place the filling into a food processor and process it until smooth.
Add about 2 tablespoons of this to the center of each pastry and continue with the remaining steps.
HOW TO STORE:
These can be stored on the countertop (unglazed) where they will keep for up to 2 days or in the refrigerator for up to 5 days.
You can also freeze these (without the glaze). Place in a freezer container and they will keep in the freezer for up to 3 months.
To defrost, remove to the refrigerator until thawed. Place in the microwave or air fryer until heated through, then top with your glaze.
TIPS AND TRICKS:
- Other apples can be used, see above for other brands.
- Easily double this recipe to serve more people of keep on hand.
- These can be frozen, see above on how to do that.
- You can use pie filling to make these, see above on how that works.
- You can choose to spread the glaze on top instead of zig-zagging it.
When it comes to a tasty breakfast or dessert, you can absolutely not go wrong with an Apple Toaster Strudel.
If you like this recipe you might also like:
If you’ve tried this APPLE TOASTER STRUDEL or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Apple Toaster Strudel
Ingredients
For the filling:
- 1 ½ Tablespoons salted butter
- 3 Tablespoons light brown sugar packed
- ¾ teaspoon ground cinnamon
- 2 ¼ cups grated Granny Smith apples
- 6 Tablespoons apple juice
- 1 ¼ teaspoon cornstarch
For assembly:
- 2 sheets puff pastry thawed
- 1 large egg
- Splash of water
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper, set aside.
- In a smaller pan over medium-low heat, melt the butter. Then add the brown sugar and cinnamon to the pan. Stir until the sugar starts to dissolve.
- Add the grated apple and stir to combine. Place a lid over the top and cook until soft, stirring occasionally, this will take about 10 minutes.
- In a small bowl, add the apple juice and cornstarch and stir together until combined until you create a slurry.
- Slowly pour the slurry mixture into the apple mixture, and cook for 1 additional minute, stirring constantly. The mixture will be thick, remove from the heat and set aside.
- On a lightly floured clean work surface, place one sheet of puff pastry.
- Roll it out into a 12×9-inch rectangle.
- Then cut into thirds along the seam of the pastry.
- Cut the thirds in half, so you have 6 rectangles.
- Place the rectangles onto the prepared sheet pan making sure not to touch.
- Cut the second puff pastry sheet the same way, place these to the side and cover with a clean kitchen towel making sure they don’t dry out.
- To assemble, evenly distribute the apple filling into the center of each pastry. Spread it out leaving ½ inch border around the edges.
- In a small bowl, beat the egg with a splash of water and brush the egg wash along the exposed edges of the pastry.
- Take one of the remaining pastry rectangles and place it on top of the filling.
- Press down firmly along the edges to make sure the two pastries stick together. Repeat with all the rectangles.
- Brush the tops lightly with the egg wash.
- Place in the oven and bake for 13-15 minutes until golden brown.
- Remove from the oven and let them cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, stir together the powdered sugar, milk, and vanilla extract. Start with 1 tablespoon of milk at first. If it seems too thick, add up to 1 tablespoon more milk, adding just a little bit at a time. You want the icing to be very thick yet pipeable.
- Once the pastries are cooled, place the glaze into a piping bag or plastic baggie and snip off a very small piece of a corner.
- Pipe zig-zag lines of icing on top.
- Enjoy them immediately or let them sit for about 15-30 minutes until the icing hardens.
Notes
- Other apples can be used, see above for other brands.
- Easily double this recipe to serve more people of keep on hand.
- These can be frozen, see above on how to do that.
- You can use pie filling to make these, see above on how that works.
- You can choose to spread the glaze on top instead of zig-zagging it.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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