Who didn’t enjoy toaster strudels as a child? I was the weird kid who only wanted the warm pastry with a little icing on top, so I’d eat around the edges and leave the filling for another family member.
They did not disappoint. It was easy to make, and even yummier to eat. The entire time, we were brainstorming aloud, “I bet we could add this or that into these things.” or “What do you think about a topping?”
With puff pastry sheets and your favorite jam or savory filling, they are a unique (but simple) breakfast.
I’m reminded this morning how expressing love doesn’t always have to be outrageous or flashy or hold a lot of fanfare. Sometimes, maybe most of the time, love is expressed in simple, ordinary, slightly creative ways. For us today, it was carving out time to make something in the kitchen together that is out of the ordinary.
Maybe loving someone is less about the grandeur (although that is sweet and fun and exciting and needed sometimes) or the bigness of a gesture, but showing your person you know them. And love what you know.
- 2 sheets puff pastry , thawed
- 2/3 cup berry jam (blueberry, strawberry, raspberry, etc.)
- 2 tsp cornstarch
- 1 large egg
- 1 Tbsp water
- 1 1/2 Tbsp salted butter , melted
- 1 cup powdered sugar
- 1 1/2 Tbsp half and half , then more if needed
- 1/4 tsp vanilla extract
- 1/8 tsp almond extract
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone liners.
Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1 1/2 Tbsp jam over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated. In a small bowl whisk together egg with 1 Tbsp water. Lightly brush rim (section around edges not covered with jam) with egg mixture (I just used my fingertip to brush because only a small amount is needed). Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.
Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.
For the icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.
Recipe from Cooking Classy