Homemade Toaster Strudels with Raspberry and Cherry Jam
- Preparation 1 h 20 min
- Cooking 40 min
- Servings 8 strudels
- Freezing Absolutely
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Homemade Toaster Strudels with Raspberry and Cherry Jam 🍒
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✅ Fresh or frozen fruit?
If using frozen fruit, thaw completely and drain excess liquid first. You may need to simmer the jam a little longer so it thickens properly.
✅ Homemade jam bonus!
This recipe makes about 2 cups (500 ml) of jam — enough to enjoy on croissants the next morning! Store it in the fridge for up to 1 month in an airtight jar.
✅ Shortcut option:
If using store-bought jam, pick one that’s thick and rich in fruit to prevent leaking during baking.
✅ Perfect pastry texture:
Keep the puff pastry cold when working with it. If it softens too much, pop it back in the fridge for a few minutes before rolling or shaping.
✅ Golden finish:
Brush the strudels with beaten egg right before baking for that irresistible golden color and shine.
✅ Icing perfection:
Let the strudels cool slightly before adding the icing — too hot and it’ll melt, too cold and it won’t stick.
✅ Storage:
They’ll keep for 2–3 days at room temperature in an airtight container. To bring back the crispiness, reheat in the oven at 350°F (180°C) for a few minutes.
Ingredients for the toaster strudels
- 3 cups (750 ml) fresh raspberries
- 2 cups (500 ml) dark sweet cherries, pitted
- 1/2 cup (125 ml) white sugar
- 1/2 cup (125 ml) brown sugar
- Zest of half a lime
- Juice of half a lemon
- 400 g puff pastry
- 1 egg, beaten
Ingredients for the icing
- 1 cup (250 ml) powdered sugar
- 2 tbsp (30 ml) milk
- 4 drops vanilla extract
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Preparation
- In a nonstick saucepan over medium heat, add 2 cups (500 ml) of raspberries, the cherries, white sugar, brown sugar, lime zest, and lemon juice. Stir gently and let simmer for about 15 minutes. Using an immersion blender, give 6 to 7 quick pulses to slightly puree the mixture while keeping some texture.
- Add the remaining 1 cup (250 ml) of raspberries and continue cooking for 5 more minutes. Remove from the heat, let cool for 10 minutes, then refrigerate for at least 30 minutes.
- Meanwhile, combine the icing ingredients in a bowl and whisk until smooth with no lumps. Transfer to a small resealable plastic bag and refrigerate.
- Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry into two sheets about 35 cm × 25 cm (14 in × 10 in). Cut each sheet into 8 rectangles and place 8 of them on a large baking sheet lined with parchment paper. - Spoon about 1 ½ tbsp of jam in the center of each rectangle, then place another piece of pastry on top. Fold the edges slightly upward and press firmly with your fingers to seal.
- Brush with the beaten egg, then bake for 15 to 20 minutes, or until the pastry is golden and crisp. Remove from the oven and let cool for 5 minutes.
- Take the icing out of the fridge, make a small cut in one corner of the bag, and drizzle as much as you like over the strudels — the more, the better.
Yes! Just make sure to thaw and drain them first, then cook the jam a bit longer to reach a thick consistency.
Absolutely. Blueberries, strawberries, or even blackberries work beautifully — just keep a good balance between sweet and tart.
It keeps for about one month in the fridge. Perfect on toast, croissants, or even by the spoonful!
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