Where Can I Find Toaster Strudel With Plain Cream Cheese
Kitchen Little Essentials
For this Berries & Cream Toaster Strudel recipe, you will need:
A large sheet pan
A saucepan
A mixing bowl
My high school self is giving me high fives through the decades today. This HUGE Homemade Berries and Cream Toaster Strudel is absolutely delicious and just so, so much better than anything that you will find in your grocer's freezer section. Buttery, flaky pastry is filled with a fresh two-berry jam and some soft cream cheese – the balance between the two components tasting just right.
What's more, when you drench the whole pastry in the luscious lemony icing – it's a total dead ringer for the toaster strudels we all ate in high school.
{But it's homemade so obviously better by leaps and bounds.}
How to make this Homemade Berries and Cream Toaster Strudel
I saw that Tieghen Gerard of Half Baked Harvest whipped up a giant homemade Pop Tart like this recently and I was super inspired by that. My husband has a tendency to eat strawberry Pop Tarts on the regular, so I wanted to give it a go. But, in keeping with my mission to make recipes as quick and streamlined as possible, I swapped out the homemade pie dough and opted for some store-bought puff pastry.
So, what you end up with is a dead ringer for a Toaster Strudel, more so than a Pop Tart. But no matter how you shake it, it's delicious either way. This version is just streamlined as much as possible to make it easy breezy for you guys – it's efficient and I've got a few little tricks going on that make it a true minimalist baker's dream.
- For starters, we're using store-bought puff pastry. So, there's that. I don't know about you, but I certainly don't have the time nor patience to be laminating dough and whipping up scratch puff pastry these days. But if that's your preference – go for it! That's cool. But I think Pepperidge Farm does a great job.
- Secondly, the ingredients in the jam and the icing are almost totally the same, save for the berries and cream components. We'll combine lemon juice, confectioner's sugar, and vanilla in each one, and in the jam go the berries and in the icing – just a splash of water.
Jam with confectioner's sugar? But why?
The inclusion of powdered sugar in a berry jam isn't traditional, as you typically see granulated sugar, or honey or maple syrup as the sweeteners used. But in the name of minimalism and efficiency, I didn't want to ask you to reach for two different sugars today, so we're leaning on the powdered variety twice.
And here's the real trick – confectioner's sugar has corn starch in it which, when it bubbles away in the pot with the jam mixture, will actually help to thicken the mixture as it cools. Corn starch has a way of doing that, as we know. We want a nice, thick jam so it stays put in our pastry while it bakes. And the confectioner's sugar is so perfect for the job.
If you like the looks of this giant homemade toaster strudel, then you might want to check out:
Blueberry and Lemon Skillet Shortcakes
Berry Crumble Picnic Cake
XL Homemade Berries and Cream Toaster Strudel
A giant, puffy, flaky toaster strudel filled with luscious berries and a layer of cream cheese. Topped with a simple lemony icing, this is a breakfast or brunch superstar. NOTE: you will have jam leftover, but I just pop mine in the fridge and use it on toast, biscuits, and English muffins for up to two weeks after making. Just cool it down all the way before refrigerating.
- Author: Lauren McDuffie
- Yield: one 12-by-15-inch pastry 1x
1 lb. strawberries (fresh or frozen)
1 lb. raspberries (fresh or frozen)
1 large lemon
2 cups + 2/3 cup confectioner's sugar, divided
4 tsp vanilla extract, divided
1 package frozen puff pastry, thawed (2 sheets)
8 oz. cream cheese, at room temperature
Instructions
Start by making the jam. Put the berries in a medium saucepan set over medium heat and let them gently come up to a slight bubble, mashing them with your spoon to help break them up. After about 8 to 10 minutes, things should be looking pretty jammy, so go ahead and add the juice of half the lemon as well as 2/3 cup of the confectioner's sugar. Stir and allow it to come back up to a bubble (the sugar will help stabilize/thicken the jam as it cools).
When the berries have mostly burst and the mixture has liquefied, remove it from the heat and add 2 tsp vanilla extract. Let the jam cool completely before using. I speed this up by putting it in my freezer until it's cool.
Meanwhile, preheat your oven to 400 degrees F. Adjust your rack to the middle position.
Put your puff pastry sheets on a flat, clean work surface, preferably dusted with flour, and roll them out to rectangles that are roughly 12-by-15 inches in size (this really doesn't have to be exact). Place one piece of pastry on a large sheet pan and spread the cream cheese on top, leaving a 1-inch border all around. When it has cooled, spread about 1 cup of the jam on top of the cream cheese being careful to leave that 1-inch border (you'll have leftover jam). Top with the other puff pastry piece.
Beat the egg and add about 1 TBSP water to it. Brush this egg wash all over the top of the strudel and seal the edges all the way around by pressing them down with the tines of a fork. Bake for 25 to 28 minutes or until nice and golden brown. You don't want any soggy bottoms here, so I say err on the side of extra golden, you know? It's hard to overcook this.
Meanwhile make the icing: In a medium bowl, combine the remaining 2 cups confectioner's sugar, the juice of the other lemon half, 2 tsp vanilla extract, and about 2 TBSP water. Whisk until smooth and pourable.
When the strudel is out of the oven and has cooled significantly (for about 25 to 30 minutes), drench in the icing, slice into pieces, and enjoy.
Keywords: Homemade Berries and Cream Toaster Strudel
Where Can I Find Toaster Strudel With Plain Cream Cheese
Source: https://mykitchenlittle.com/2020/05/19/xl-homemade-berries-and-cream-toaster-strudel/