Description

These Blueberry Toaster Strudels are a delicious homemade alternative to store-bought pastries, featuring a flaky puff pastry filled with a luscious blueberry filling and topped with a sweet vanilla glaze. Perfect for a breakfast treat or dessert, they combine the tartness of wild Maine blueberries with a crunchy turbinado sugar topping for an irresistible texture and flavor.

Ingredients

Blueberry Filling

2 1/2 cups frozen wild Maine blueberries
3 tablespoons granulated sugar
2 tablespoons brown sugar (packed)
1 teaspoon lemon juice
1 tablespoon + 1 teaspoon water
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon vanilla bean paste or extract

Pastry and Assembly

1 pack of puff pastry (defrosted according to package instructions)
1 egg (beaten)
3 tablespoons turbinado sugar (for the tops)

Vanilla Glaze

1 1/2 cups powdered sugar
3 tablespoons whole milk
1 teaspoon vanilla bean paste or extract
Freeze-dried blueberries for the tops (optional)

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Instructions

Make the Blueberry Filling: In a small pot, combine the frozen blueberries, granulated sugar, brown sugar, vanilla, and lemon juice. Cook over medium heat until the berries burst and the mixture is bubbling. Whisk the water and cornstarch together to make a slurry, then stir it into the blueberry mixture. Cook for another 3-4 minutes until thickened. Transfer to a shallow container and refrigerate until chilled, or for faster cooling, place in the freezer stirring every 10 minutes until thickened and cold.
Prepare the Puff Pastry: Unwrap the sheets of defrosted puff pastry and place on a clean surface. Cut each sheet into six equal-sized rectangles and arrange them on a parchment-lined baking sheet.
Brush with Egg Wash: Brush half of the pastry rectangles with the beaten egg wash to help seal the strudels.
Assemble the Strudels: Spoon about 3 tablespoons of the chilled blueberry filling onto the center of each egg-washed pastry rectangle. Top each with an unwashed pastry rectangle, then use a fork to crimp the edges firmly to seal the filling inside. It’s best to assemble them directly on the baking sheet as they can be difficult to move afterwards. Place the baking sheet with assembled pastries in the freezer while preheating the oven.
Preheat Oven and Prepare for Baking: Preheat the oven to 400°F (200°C). Once heated, brush the tops of the assembled strudels with more egg wash and sprinkle evenly with turbinado sugar for a crunchy, sweet topping.
Bake the Strudels: Bake for 15-25 minutes or until the pastries are puffed and golden brown on top. Remove from oven and transfer the baking sheet to a wire rack to cool slightly.
Make the Vanilla Glaze: In a small bowl, whisk together powdered sugar, vanilla extract or paste, and whole milk until smooth and pourable.
Glaze and Serve: Drizzle the vanilla glaze over the warm or cooled strudels. Optionally, sprinkle freeze-dried blueberries on top for added flavor and decoration. Serve and enjoy!

Notes

Make sure the puff pastry is properly thawed before cutting and assembling for best results.
Chilling the blueberry filling helps it set and prevents the pastry from becoming soggy.
Using turbinado sugar on top adds a pleasant crunch and sweet caramelized flavor.
Allow pastries to cool slightly before glazing to prevent the glaze from melting off.
Freeze-dried blueberries are optional but add a nice decorative touch and extra blueberry flavor.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast Pastry
Method: Baking
Cuisine: American