Cinnamon Apple Toaster Strudels
- Prep Time 30 minutes
- Cook Time 20 minutes
- Total Time 1 hour
- Yield 6 toaster strudels
- Category breakfast
- Method oven
- Cuisine american
Cinnamon Apple Toaster Strudels
Start the morning off on a sweet note with these homemade cinnamon toaster strudels. Made with buttery puff pastry, a fresh apple filling cooked with cozy fall spices, and finished off with a salted maple glaze.
- Prep Time 30 minutes
- Cook Time 20 minutes
- Total Time 1 hour
- Yield 6 toaster strudels
- Category breakfast
- Method oven
- Cuisine american
Ingredients
Units
For the toaster strudels
- 2 large apples (we used granny smith!)
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 sheets puff pastry, at room temperature
- 1 large egg (for egg wash)
For the maple icing
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- heavy pinch of salt
Instructions
- Preheat the oven to 400°F degrees. Line two baking sheets with parchment paper. Set aside.
- First, make the apple filling. Peel and core the apples and dice into small cubes. In a saucepan over medium heat combine the apples, brown sugar, cinnamon, nutmeg, ginger, butter, flour, and lemon juice. Cook until the apples are tender, about 7 minutes. Remove from the heat and set aside to cool.
- Place one sheet of the thawed puff pastry on a lightly floured surface and unfold it. Cut into 6 equal rectangles and transfer to your prepared baking sheet.
- In a small bowl whisk together egg with about 1 tablespoon of water. Lightly brush the outside edge of each rectangle with the egg wash and then place about 1 tablespoon of the apple filling into the center of each rectangle.
- Roll out the second sheet of puff pastry and cut into 6 equal rectangles. Place the rectangles on top of each of the bottom rectangles, gently pressing the edges down with your fingers. Use a fork to press down all around the edges to really seal the edges together. Use the fork to poke the top of each puff pastry a few times to allow steam out. Brush the tops all over with the egg wash.
- Bake until golden brown all over and puffed up, about 18 to 20 minutes. Allow to cool slightly.
- While the toaster strudels cool make the glaze. Combine all the maple icing ingredients in a bowl and whisk to combine. The icing will be thick! Place in the microwave for 15 seconds to warm up and thin the glaze out (this will help it to harden!). Drizzle over the strudels. Let the glaze set and then dig in!