August 16, 2012
This guest post is by my friend Crystal, whom I met on a fun business trip. I was immediately enchanted by her love for homemade food and her amazing loving personality. I’m honored to have her share some of her favorite breakfast recipes on MOMables.
I am not big on many of the prepared items in the frozen food section of the grocery store. Nothing against them, but most of them just don’t taste as good as fresh. There are a couple exceptions though, and toaster strudels are one of them.
I adore toaster strudels. Especially the apple. My mom is the one that got me into those. When I was a teenager, she bought them, and I would devour them. Too bad I no longer have the same metabolism as my 16-year-old self (sniff sniff), plus I know better—they aren’t too good for you.
Anyhow, I wanted to come up with my own toaster strudel—one that could be made quite easily and tasted 100% better than the ones you buy at the store. I can safely say that I have fulfilled that goal with these apple strudels. They taste more like 200% better than the frozen kind and have way more apple filling. So much, in fact, that you don’t want to envelope the filling in between two sheets of puff pastry. You only want that bottom layer so there is “room to grow.” (You’ll see what I mean in the directions.)
Then there is the easy factor. These are SO easy and don’t take that much longer to make than the ones you buy premade. The extra effort is definitely worth it when it comes to using real ingredients and taste. And honestly, what else really matters?
Homemade Apple Toaster Strudels
- 1 sheet puff pastry, thawed
- 2 cups homemade apple pie filling or 1 can apple pie filling
- 4 ounces cream cheese, at room temperature
- ¼ cup powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat the oven to 400F.
- Cut the puff pastry sheet into six equal-size rectangles. Score the edge of the pastry dough with a knife, leaving a ¼-inch rim around the outside. Using a fork, prick holes in the inside of the scored line.
- Bake in the oven for 8 minutes. Remove. Using the back of a spoon, press down the center of the pastry. Where you scored it earlier will allow it to sink down while the edges remain risen, creating a pocket.
- Divide the apple pie filling evenly between the puff pastry rectangles. Bake for another 8 to 10 minutes, until golden brown and toasty around the edges. Cool on a wire rack.
- Meanwhile, beat together the cream cheese, powdered sugar, milk, and vanilla until creamy. Add more milk if it’s needed so that it drizzles easily.
- After the pastries have cooled for 5 minutes, drizzle with the cream cheese glaze.
Crystal Light-Faulkner is the Mrs behind MrsHappyHomemaker.com, where old-fashioned and modern-day collide. She is a homeschooling mother of three, and resides with her husband in a small town in the South, where she has lived all of her life. Crystal also works as a field editor for Taste of Home magazine and as the cooking neighbor for the television show Life Around Home.