Raspberry Toaster Strudel Copycat – Store bought puff pastry is filling with raspberry jam, baked, and then finished with a vanilla icing to make for an incredible semi-homemade version of this childhood classic.
As we continue through March and make our way into brunch season, I have another breakfast recipe for you. This one is the easiest one yet! It’s a semi-homemade recipe for my Raspberry Toaster Strudel Copycat. All you need is frozen puff pastry dough and raspberry jam for the base of these pastries. The icing is quick mix of powdered sugar, milk, vanilla and a pinch of salt. What’s even better is that they are ready in about 30 minutes! What else could you ask for?!
Here is my recipe for Raspberry Toaster Strudel Copycat!
Tips & Tricks
- Egg wash adds a gorgeous crust. Do not skip the egg wash on top! You get a gorgeous golden brown color on top and a beautiful shine from it.
- Leave the edges clean. To help seal in the raspberry jam, make sure you keep clean edges and crimp them down with a fork.
- Thick icing sets better. The icing will be really thick when you stir the ingredients together. But refrain from adding more milk to loosen it up! When it’s thick like that, it has a bright white color and doesn’t drip off the pastry. Plus, it will also set well and get dry on top of the pastry instead of staying wet.
- Poking holes prevents rising. While I love all the pastry layers in puff pastry, for this recipe, I don’t want the pastry to grow super high since it’s so hard to get your mouth around an extremely high pastry. Plus, I prefer a slightly chewy pastry in this recipe vs a crispy one. To achieve this, I poke holes all over the pastry to help the steam escape.
Raspberry Toaster Strudel Copycat
For the pastries:
- ⅔ cup raspberry jam
- 1 tablespoon cornstarch
- 1 box frozen puff pastry thawed
- 1 large egg
- 1 tablespoon milk
For the icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 1 pinch salt
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- Add cornstarch to raspberry jam in a small bowl and mix together until cornstarch is not longer visible. Set aside. Roll out one sheet of puff pastry on a floured surface until it measures 11.5" x 9.5". Using a fork, poke little holes all throughout the pastry. Cut pastry into 6 even rectangles.
- Place three rectangles onto the prepared baking sheet. Spoon 1.5 tablespoons of jam into the center, leaving about 3/4-inch clean around the edge of the pastry rectangle. Take egg and milk and whisk together in a small bowl to make an egg wash. Brush the egg wash around the clean edge of the pastry. Take one of the remaining three clean pastry rectangles and place onto one of the jam pastries on the baking sheet. Use a fork to seal the edges. Brush the top of the pastries with egg wash. Repeat with the second sheet of pastry.
- Bake in preheat oven for 20 minutes or until the pastry is golden brown on top. Remove from the oven and let cool for 10 minutes. Mix the icing ingredients in a bowl until smooth. Transfer to a pastry bag or storage bag. Snip the tip or corner of the bag. Drizzle icing over the slightly cooled pastry in a zig-zag pattern. Let set for 5 minutes and then serve.