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Apple Cinnamon Toaster strudel

Apple Cinnamon Toaster Strudel

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 pastries

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry Brush
  • Small saucepan
  • Mixing bowls
  • Fork or knife for sealing edges

Ingredients
  

For the Apple Cinnamon Filling

  • 2 medium apples peeled, cored, and diced
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 tsp cornstarch mixed with 1 tbsp water for thickening

For the Pastry

  • 1 package 2 sheets frozen puff pastry, thawed
  • 1 egg for egg wash
  • 1 tbsp milk

For the Icing

  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1/2 tsp vanilla extract

Instructions
 

Prepare the Filling

  1. In a small saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, and cinnamon, cooking until the apples soften (about 5 minutes). Stir in the vanilla extract and cornstarch mixture, cooking for another minute until thickened. Let the filling cool slightly.
    Diced apples simmer in a cinnamon flecked syrup

Prepare the Pastry

  1. Roll out the puff pastry sheets slightly and cut each sheet into six rectangles. Place a spoonful of the apple cinnamon filling onto half of the rectangles, leaving space around the edges.

Seal the Strudels

  1. Place the remaining pastry rectangles over the filled ones. Use a fork to press and seal the edges. Poke a few small holes in the top to allow steam to escape.

Brush and Bake

  1. Preheat your oven to 400°F (200°C). Whisk the egg with milk and brush over the top of each strudel. Place them on a parchment-lined baking sheet and bake for 18-20 minutes, or until golden brown.

Make the Icing

  1. While the pastries bake, mix the powdered sugar, milk, and vanilla extract until smooth.

Finish and Serve

  1. Let the pastries cool slightly before drizzling the icing on top. Serve warm and enjoy!