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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.
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.
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.
Dare I say that they are better than the boxed version? With flaky puff pastry, homemade filling, and creamy icing, 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.
I’ve got some simple cooking instructions for you. Sure, you can’t just pop them in the toaster, but trust me when I say you’ll get the best results ever.
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 strudel recipe with you.
If you love a good breakfast that is easy, takes minimal, and easy-to-find ingredients, then you absolutely must make this Apple Toaster Strudel.
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.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE APPLE TOASTER STRUDEL:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A STORE BOUGHT FILLING?
- DO I HAVE TO USE A GLAZE?
- ARE THESE BEST WARM OR COOLED?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Apple Toaster Strudel
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 (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Salted butter
- Light brown sugar
- Ground cinnamon
- Granny Smith apples
- Apple juice
- Cornstarch
- Puff pastry
- Egg
- Water
- Powdered sugar
- Milk
- Vanilla extract
HOW TO MAKE APPLE TOASTER STRUDEL:
- 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 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.
- 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.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A STORE BOUGHT FILLING?
While the homemade apple filling creates those extra special homemade moments, I totally get it. The busiest families sometimes need a shortcut. If you’re looking to save time and still enjoy a warm bite of these pastries, you can use store-bought apple pie filling. Just like what you’d find in pillsbury toaster strudels.
I will say this, though. Doing it homemade means you can avoid things like high fructose corn syrup, xanthan gum, guar gum and the like.
However, store-bought is great for creating a quick bite with a flaky crust, similar to a classic apple pie toaster strudel. Whether viewed as a main image or a zoom button-worthy treat on a baking sheet, this shortcut still delivers plenty of flavor and that comforting, toasty finish.
DO I HAVE TO USE A GLAZE?
Traditionally these toaster strudel pastries 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 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!
ANY ADDITIONS?
I’ve got you covered!
- Drizzle of caramel sauce: Adds an extra special touch and boosts the sweet part of breakfast.
- Dash of nutmeg or apple pie spice: Enhances the warm, comforting flavor of these apple pie toaster strudels.
- Raisins or dried cranberries: Stir into the filling for chewy texture and fruity contrast.
- Chopped pecans or walnuts: Bring a satisfying crunch to the flaky crust.
- Extra cinnamon-sugar on top before baking: Adds sparkle and a crisp finish, great for a warm bite.
- Apple juice concentrate glaze: Mix with powdered sugar for a tangy twist on the creamy icing.
- Whipped cream or vanilla ice cream: Perfect option for turning these into a dessert-style serving of food.
- Freeze-dried apples crushed on top: Highlight the apple flavor and add crunch. Like an item image for your taste buds.
- Plastic wrap gift idea: Wrap cooled strudels in plastic wrap to store in a freezer-safe bag or give as a homemade gift.
ANY SUBSTITUTIONS?
Try a thing or two from this list!
- Granny Smith apples: Honeycrisp or Fuji apples: Still firm and tart enough for baking. Ideal when you’re out of Granny Smiths.
- Apple juice: Apple cider or water: Cider gives more flavor; water works in a pinch.
- Cornstarch: All-purpose flour or arrowroot powder: Both work as thickening agents in the apple filling.
- Puff pastry: Crescent roll dough: A softer, more homemade feel. Think homemade toaster strudel meets comfort food.
- Powdered sugar glaze: Maple or cinnamon glaze: Switch it up for variety or seasonal flavors.
- Egg wash: Milk wash: Works just as well to seal and brown the pastry edges.
- Milk: Almond or oat milk: Great substitution for those with dairy concerns in their daily diet.
- Brown sugar: Coconut sugar or white sugar: Different sweetness levels and slightly different textures, but still delicious.
- Homemade filling: Canned apple pie filling: A time-saving alternative, much like Pillsbury Apple Toaster Strudels.
- Oven baking: Air fryer: Fast and crispy, this is great for a toaster oven or air fryer, giving best results with less wait.
HOW TO STORE:
ROOM TEMPERATURE: 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.
FREEZER: 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.
DANA’S 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.
Love a good breakfast that can double as a dessert? Then you absolutely have to whip up a batch of my Apple Toaster Strudel, they will become a go-to recipe.
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Apple Toaster Strudel
Ingredients
For the filling:
- 1 ½ tablespoons salted butter
- 3 tablespoons light brown sugar packed
- ¾ teaspoon ground cinnamon
- 2 ¼ cups grated Granny Smith apple
- 6 tablespoons apple juice
- 1 ¼ teaspoon cornstarch
For assembly:
- 2 sheets puff pastry thawed
- 1 large egg
- Splash of water
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
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 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.
- 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
- 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.
Nutrition
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