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.
Course Breakfast, Dessert
Cuisine American
Keyword Apple Toaster Strudel, Apple Toaster Strudels
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
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.