Homemade Apple Brown Sugar Cinnamon Toaster Strudels
These Homemade Apple Brown Sugar Cinnamon Toaster Strudels are soft, flaky, and perfectly crispy with every bite. Filled with a gooey apple pie filling and a warm brown sugar cinnamon filling, they’re made with buttery homemade puff pastry for the ultimate bakery-style treat. Finished with a drizzle of brown butter maple vanilla bean glaze, these toaster strudels are nostalgic, cozy, and bursting with fall flavor.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Salt
Salted butter
Greek yogurt
Water
Buttermilk (substitution: milk of choice mixed with apple cider vinegar or lemon juice)
Egg
Turbinado or coarse sugar of choice
Apples of choice (I used Granny Smith)
Light brown sugar
Maple syrup
Cinnamon
Apple pie spice
Cornstarch
Vanilla bean paste or extract
Powdered sugar
Milk of choice
Why You’ll Love Homemade Apple Brown Sugar Cinnamon Toaster Strudels:
Flaky, Buttery Pastry: Made with homemade puff pastry that bakes up crisp, golden, and perfectly layered.
Gooey Apple Pie Filling: Sweet, tart apples simmered with warm spices for a comforting, cozy flavor.
Brown Sugar Cinnamon Swirl: Adds a gooey, nostalgic touch reminiscent of the classic toaster strudels.
Brown Butter Maple Vanilla Bean Glaze: A rich, silky drizzle that ties everything together with a nutty, caramelized sweetness.
Bakery-Style at Home: Looks and tastes like it came from a pastry shop, but made in your own kitchen.
Perfect for Breakfast or Dessert: Enjoy them with a hot cup of coffee in the morning or as a sweet after-dinner treat.
Make-Ahead Friendly: They can be assembled in advance and baked fresh when you’re ready to serve.
Nostalgic but Elevated: A childhood favorite reimagined with high-quality ingredients and bold fall flavors.
Tips for Making Homemade Puff Pastry (See the Step-by-Step Visuals Here):
Keep Everything Cold: Use cold Greek yogurt, buttermilk, and water, and make sure your butter is well chilled before grating. Cold ingredients are key to creating flaky layers.
Grate the Butter: Grated butter distributes evenly through the dough and makes it easier to laminate into thin layers.
Don’t Overwork the Dough: Knead just until there are no dry bits of flour left. Overworking can make the pastry tough.
Chill Between Folds: Always wrap and refrigerate the dough for at least 30 minutes between folds. This helps relax the gluten and keeps the butter firm.
Use Plenty of Flour When Rolling: A well-floured surface prevents sticking and makes it easier to roll the dough into large rectangles.
Be Precise with Folds: Perform one book fold first, then 2–3 letter folds. These folds build the layers that make puff pastry rise.
Rest Overnight if Possible: After the final fold, wrap the dough tightly and chill for at least 1 hour, or overnight for best results.
Prevent Sticking with Parchment: Tucking parchment strips between the final folds ensures the dough layers don’t stick together.
Work Quickly: The longer the butter sits out, the softer it gets—work swiftly to maintain cold, distinct layers.
Don’t Worry About Perfection: The folds don’t have to be exact in measurement. Consistency and chilling are more important than perfect edges.
Tips for Toaster Strudel Assembly and Baking:
Use Cold Puff Pastry: Keep the pastry cold while working with it—this ensures flaky, crisp layers when baked.
Don’t Overfill: Add just enough apple pie and brown sugar cinnamon filling so it doesn’t leak out during baking.
Seal the Edges Well: Press the edges firmly with a fork or crimp by hand to keep the filling inside.
Bake Until Golden: Look for deep golden brown pastry—that’s the key to flaky and crispy strudels.
Cool Before Glazing: Let strudels cool slightly before adding the brown butter maple vanilla glaze so it sets instead of melting off.
Adjust the Apple Filling: If your apples are extra juicy, cook them down a bit longer so the filling is thick and gooey, not watery.
Make-Ahead Friendly: You can prep the strudels ahead of time and freeze unbaked. Bake straight from frozen, adding a few extra minutes to the cook time.
Serve Warm: These are best enjoyed fresh out of the oven while the filling is gooey and the pastry is crisp.
How to Store Homemade Apple Brown Sugar Cinnamon Toaster Strudels:
Refrigerator: Store cooled strudels in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 8–10 minutes or in the toaster oven until warm and crisp again.
Freezer (Unbaked): Assemble the strudels fully, then place them on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag or container for up to 2 months. Bake straight from frozen, adding a few extra minutes to the bake time.
Freezer (Baked): You can also freeze fully baked and cooled strudels. Wrap each one tightly in plastic wrap, then place in a freezer bag for up to 2 months. Reheat in the oven at 350°F for 10–12 minutes.
Glaze: Store the brown butter maple vanilla bean glaze separately in a sealed jar in the fridge for up to 1 week. Warm gently before drizzling on strudels.
Homemade Puff Pastry (Unbaked Dough): Wrap the laminated dough tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months. Thaw overnight in the fridge before rolling and baking.
FAQs:
Q: Can I make toaster strudels ahead of time?
A: Yes! You can fully assemble the strudels and refrigerate them overnight. In the morning, simply bake as directed for a fresh, warm pastry.
Q: Can I freeze homemade toaster strudels?
A: Absolutely. You can freeze them unbaked or baked. For unbaked, freeze on a tray, then transfer to a freezer bag for up to 2 months and bake straight from frozen. For baked, let them cool completely, wrap tightly, and reheat in the oven before serving.
Q: Do I have to use homemade puff pastry?
A: Not at all. While homemade puff pastry adds extra flavor and flakiness, store-bought puff pastry works perfectly and saves time.
Q: How do I keep the filling from leaking out?
A: Make sure not to overfill and press the edges tightly with a fork to seal well. Chilling the strudels for 10–15 minutes before baking also helps.
Q: Can I use other fillings?
A: Yes! These strudels are versatile—you can fill them with strawberry jam, Nutella, cream cheese, or any fruit preserves you like.
Q: How long do homemade toaster strudels last?
A: Stored in an airtight container in the fridge, they’ll keep for up to 4 days. For longer storage, freeze and reheat as needed.
Q: Can I reheat leftover strudels in the toaster?
A: Yes, but only if they’re not too filled or glazed. The safest method is reheating in the oven or toaster oven to keep them crisp without risk of leaking.
Check out my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these homemade apple brown sugar cinnamon toaster strudels. Happy baking!
