Better Than the Freezer Aisle: Homemade Toaster Strudels

Let's Cook

Ingredients

6 servings
  • 2 individual Puff Pastry Sheet
  • 8 tablespoons Strawberry Jam
  • 1 individual beat Egg
  • 2 ounces Cream Cheese
  • ½ cups Powdered Sugar
  • 1 teaspoon Vanilla Extract

Freezer Containers

  • 1 Gallon Freezer Bag

Directions

Roll out puff pastry dough and cut into equal sized rectangles. On half of the rectangles, spoon strawberry jam. Top jam covered dough with the other half of the dough rectangles. Use a fork to seal edges together. After sealing together, poke a few holes in the top so steam can escape while baking. Brush tops of dough with beaten egg. Bake at 375 for 25-30 minutes, until tops are lightly browned. While strudels are baking, use a hand mixer to combine cream cheese, powdered sugar and vanilla for glaze. Remove strudels from oven and allow to cool for 5 minutes. After strudels are cool, drizzle glaze over the top.

Freezing Directions

Roll out puff pastry dough and cut into equal sized rectangles. On half of the rectangles, spoon strawberry jam. Top jam covered dough with the other half of the dough rectangles. Use a fork to seal edges together. After sealing together, poke a few holes in the top so steam can escape while baking. Brush tops of dough with beaten egg. Bake at 375 for 25-30 minutes, until tops are lightly browned. While strudels are baking, use a hand mixer to combine cream cheese, powdered sugar and vanilla for glaze. Remove strudels from oven and allow to cool for 5 minutes. After strudels are cool, drizzle glaze over the top. Place in freezer to flash freeze. After freezing, divide into indicated number of freezer bags, label and freeze.

Serving Day Directions

Reheat in microwave for 30 seconds.

Nutritional Information

Not Available

About This Recipe

Our Better Than The Freezer Aisle series is back! To kick it off, we have a breakfast as requested. Up first: homemade toaster strudels.

Meet The Cook

Katie is a full time wife and mother of two living in the great state of Texas. Once she discovered once a month cooking, there was no going back. With her well stocked freezer at the ready and queso on hand she’s prepared to take on whatever craziness dinnertime may bring.

Published:

OAMM Cook Katie

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