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When it comes to breakfast, you cannot go wrong with this Apple Toaster Strudel. Filled with a homemade apple filling and topped with a glaze, it is the perfect way to wake up.

Apple Toaster Strudel layered on plate with apples and cinnamon sticks around it.

This recipe always brings me back to when I was a kid and growing up on the frozen Toaster Strudels. They were one of my favorite breakfasts, and I had my mom buy them all the time.

As you grow older, you like to try to make your favorite things (at least I do) that you can buy at home. This Apple Toaster Strudel is one of them.

Dare I say that they are better than the boxed version? With flaky puff pastry, homemade filling, and amazing glaze, everything comes together nicely.

These are a quick and easy breakfast recipe that also doubles as dessert. One of our Fall go-to meals when that nostalgia is calling, or just because. 

These can be made in various flavors, but apple is and has been one of our favorites so that is what I stuck with when wanting to share my Apple Toaster Strudel with you.

If you love a good breakfast that is easy, takes minimal, and easy-to-find ingredients, then you absolutely must make these Toaster Strudels.

Some of our other favorite breakfast recipes that we have on our site include: Soft Cinnamon Rolls, Apple Banana Oat Muffins and Sheet Pan Pancakes

Hand holding up one of the strudels.

WHY THIS RECIPE WORKS:

  • Easy to find and available ingredients.
  • You can switch up the flavors to your liking.
  • Easily double the batch to make more to have on hand or keep for later.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Salted butter
Light brown sugar
Ground cinnamon
Granny Smith apples
Apple juice
Cornstarch
Puff pastry
Egg
Water
Powdered sugar
Milk
Vanilla extract

Ingredients needed to make an Apple Toaster Strudel.

HOW TO MAKE AN APPLE TOASTER STRUDEL:

  1. Preheat the oven to 400°F. Line a sheet tray with parchment paper, and set aside.
  2. In a small skillet over medium-low heat, melt the butter. Add the brown sugar and cinnamon to the pan. Stir until the sugar starts to dissolve.
  3. Add the grated apple, and stir to combine. Add a lid and cook until soft, occasionally stirring, for about 10 minutes.
  4. In a small bowl, stir together the apple juice and cornstarch. Slowly stream the slurry into the apple mixture, and cook for 1 additional minute, stirring constantly. The mixture will be thick. Take off the heat and set it aside.
  5. Place one sheet of puff pastry on a lightly floured, clean work surface. Roll it out into a 12×9 rectangle. Cut into thirds along the seam of the pastry. Cut the thirds in half, so you have 6 rectangles. Place the rectangles onto the prepared sheet tray, not touching.
  6. Cut the second puff pastry sheet the same way, put these to the side, and cover with a clean kitchen towel, so they don’t dry out.
  7. Evenly distribute the apple filling into the center of each pastry. Smooth it out to the edges but leave ½ inch border.
  8. Beat the egg with a splash of water in a small bowl. Brush the egg wash along the exposed edge of the pastry.
  9. Take one of the remaining pastry rectangles and place it on top of the filling. Press down firmly along the edges to make sure the two pastries stick together. Repeat with all the rectangles.
  10. Brush the tops lightly with the egg wash. Bake for 13-15 minutes until golden brown. Let them cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
  11. In a small bowl, stir together the powdered sugar, milk, and vanilla extract. Start with 1 tablespoon of milk at first. If it seems too thick, add up to 1 tablespoon more milk, adding just a little bit at a time. You want the icing to be very thick yet pipeable.
  12. Once the pastries are cooled, place the glaze into a piping bag or plastic baggie and snip off a very small piece of a corner. Pipe zig-zag lines of icing on top. You can enjoy them immediately or let them sit for about 15-30 minutes until the icing hardens.

Ingredients needed to make an Apple Toaster Strudel.

CAN I USE A STORE BOUGHT FILLING?

While the homemade filling is absolutely delicious and makes these stand out, if you want to have this recipe go quicker and cut down on the process, you can use store-bought apple pie filling.

You will want to make sure that it is a smooth consistency, so place it in a food processor or blender until smooth, you will be using about 2 Tablespoons of this if you do it this way.

DO I HAVE TO USE A GLAZE?

Traditionally these have a glaze, but if you do not want to use a glaze, you can dust these with some powdered sugar as well.

ARE THESE BEST WARM OR COOLED?

We like these warm, but if you want the zigzag pattern on the top of the Apple Toaster Strudels, then they have to be slightly cool otherwise, they will melt.

If you do not care about the presentation, just spread that delicious glaze all over the top with a spoon and eat it that way!

Close up of on of the Apple Toaster Strudels on plate.

HOW TO STORE:

If you happen to have leftovers, I recommend storing them unglazed in an airtight container where they will keep on the countertop for up to 2 days or in the refrigerator for up to 5 days.

They can also be frozen, place strudels in a freezer container or bag, and they will keep in the freezer for up to 3 months.

To defrost, remove from the freezer and place in the refrigerator or on the countertop until defrosted. You can rewarm in the microwave for about 15 seconds, then add the glaze if desired.

TIPS AND TRICKS:

  • We love Granny Smith apples for this recipe, but any baking apple will do.
  • You can use apple pie filling, see above on how to do that.
  • You will be using 2 puff pastry sheets, make sure that they are defrosted per the box directions.
  • If you do not want to use a glaze you do not have to, you can dust with some powdered sugar.
  • This recipe is easy to double or triple.
  • These can be frozen, see above on how to do that.

One of the toaster strudels cut in half showing the inside filling.

Love a good breakfast that can double as a dessert? Then you absolutely have to whip up a batch of my Apple Toaster Strudels, they will become a go-to recipe.

If you like this recipe you might also like:

If you’ve tried this APPLE TOASTER STRUDEL or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

This Silly Girls Kitchen Logo
5 from 1 vote

Apple Toaster Strudel

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 26 minutes
Total: 41 minutes
When it comes to breakfast you cannot go wrong with this Apple Toaster Strudel. Filled with a homemade filling and topped with a glaze, it is the perfect way to wake up.
Servings 6

Ingredients
  

For the filling:

For assembly:

Instructions

  • Preheat the oven to 400°F. Line a sheet tray with parchment paper, and set aside.
  • In a small skillet over medium-low heat, melt the butter. Add the brown sugar and cinnamon to the pan. Stir until the sugar starts to dissolve.
  • Add the grated apple, and stir to combine. Add a lid and cook until soft, occasionally stirring, for about 10 minutes.
  • In a small bowl, stir together the apple juice and cornstarch. Slowly stream the slurry into the apple mixture, and cook for 1 additional minute, stirring constantly. The mixture will be thick. Take off the heat and set it aside.
  • Place one sheet of puff pastry on a lightly floured, clean work surface. Roll it out into a 12x9 rectangle. Cut into thirds along the seam of the pastry. Cut the thirds in half, so you have 6 rectangles. Place the rectangles onto the prepared sheet tray, not touching.
  • Cut the second puff pastry sheet the same way, put these to the side, and cover with a clean kitchen towel, so they don’t dry out.
  • Evenly distribute the apple filling into the center of each pastry. Smooth it out to the edges but leave ½ inch border.
  • Beat the egg with a splash of water in a small bowl. Brush the egg wash along the exposed edge of the pastry.
  • Take one of the remaining pastry rectangles and place it on top of the filling. Press down firmly along the edges to make sure the two pastries stick together. Repeat with all the rectangles.
  • Brush the tops lightly with the egg wash. Bake for 13-15 minutes until golden brown. Let them cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
  • In a small bowl, stir together the powdered sugar, milk, and vanilla extract. Start with 1 tablespoon of milk at first. If it seems too thick, add up to 1 tablespoon more milk, adding just a little bit at a time. You want the icing to be very thick yet pipeable.
  • Once the pastries are cooled, place the glaze into a piping bag or plastic baggie and snip off a very small piece of a corner. Pipe zig-zag lines of icing on top. You can enjoy them immediately or let them sit for about 15-30 minutes until the icing hardens.

Notes

  1. We love Granny Smith apples for this recipe, but any baking apple will do.
  2. You can use apple pie filling, see above on how to do that.
  3. You will be using 2 puff pastry sheets, make sure that they are defrosted per the box directions.
  4. If you do not want to use a glaze you do not have to, you can dust with some powdered sugar.
  5. This recipe is easy to double or triple.
  6. These can be frozen, see above on how to do that.

Nutrition

Calories: 622kcal | Carbohydrates: 72g | Protein: 7g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 240mg | Potassium: 140mg | Fiber: 3g | Sugar: 32g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg
Nutrition Disclaimer
Course Breakfast, Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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