Wednesday, August 31, 2011

Homemade Toaster Strudel and Mini Egg Pies

I had a special breakfast planned for Bryan's first Saturday back at home. We love to make a big breakfast and have lazy Saturday mornings every now and then, and this was sure to be one of them!


We made some egg pies with our mini pie maker (one of the best gifts ever!) out of eggs, baby bella mushrooms, spinach, onion, a little cream and cheese. All we have to do is mix the ingredients, fill the pie doughs and pop them in the pie maker for about 8 minutes! They are so delicious!



To go with the savory egg pies, I decided I wanted something sweet. I recently saw a blog post with homemade toaster strudels and they sounded like a perfect side to the egg pies. I never grew up with toaster strudels in the house, but I remember enjoying them at friends houses the morning after sleepovers or for afternoon snacks. I remember they were so delicious and there was never enough toaster strudel to satisfy my appetite for them. That's where these homemade toaster strudels come in. They are bigger and better than the Pillsbury boxed version! All you do is take a pastry sheet, cut it into 4 strips, top it with some jam that was thickened with corn starch, fold over and crimp the edges together and pop in the oven for about 10 minutes, and voila, the best breakfast dessert one could ask for! The only downside is that we used homemade frosting that didn't get very thick, so you can't really see it in the photo. It ended up being more like a glaze, but went perfectly with the strudel.

Homemade Toaster Strudel
adapted from 1 Cup Awesome

Prep time: 30 minutes
Serves: 4 pastries

Ingredients:
1/2 cup blueberry or strawberry jam (we used blueberry!)
1/2 tablespoon corn starch mixed with 1/2 tablespoon cold water
1 sheet puff pastry, thawed
1/2 cup powdered sugar
1/2 to 1 tablespoon lemon juice

Directions:
Preheat oven to 425 degrees.

In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat. Reduce the heat to a simmer and cook stirring for 3 to 4 minutes. Set aside and let cool to room temperature.

Lay 1 sheet of pastry on a board and cut it into 4 equal strips.

Put a heaping teaspoon of cooled jam in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork.

Arrange the pastries on a parchment lined baking sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool completely.

In a small bowl, add the powdered sugar and whisk in, 1/2 tablespoon of lemon juice at a time, to make a thick icing consistency. Drizzle the icing over the pastries. Allow the icing to set for about 15 minutes before eating.

To see a step by step guide, click here.

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