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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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.