Homemade Blueberry Toaster Strudels
These Homemade Blueberry Toaster strudels are made with a soft, flaky, and buttery homemade puff pastry, filled with a perfectly sweet and tart blueberry pie filling, and finished with a golden bake and a drizzle of maple vanilla bean glaze. Each bite is warm, fruity, and delicious—just like the nostalgic favorite but made completely from scratch.
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
Frozen blueberries
Granulated sugar
Brown sugar
Lemon juice
Cornstarch
Powdered sugar
Maple syrup
Heavy cream or milk of choice
Why You’ll Love Homemade Blueberry Toaster Strudels:
Flaky, Buttery Puff Pastry: Made from scratch for a soft, golden, and crispy bite that melts in your mouth.
Sweet and Tart Blueberry Filling: Bursting with juicy blueberry flavor in every bite, perfectly balanced with natural sweetness and tang.
Maple Vanilla Bean Glaze: A cozy, elevated touch that adds warmth and sweetness to every pastry.
Made with Real Ingredients: No artificial flavors—just real butter, fresh blueberries, and pure maple syrup.
Better Than Store-Bought: Flakier, fruitier, and more flavorful than any boxed version.
Perfect for Breakfast or Dessert: Delicious toasted in the morning or warmed up with a scoop of ice cream at night.
Make-Ahead Friendly: Freeze before or after baking for an easy treat any day of the week.
Beautiful and Impressive: A bakery-style treat that looks just as good as it tastes.
Tips for Making Homemade Puff Pastry:
Use Cold Butter and Water: Keeping your butter and water very cold helps create distinct flaky layers in the dough.
Don’t Overwork the Dough: Handle the dough gently to avoid toughening the pastry and melting the butter.
Chill Between Folds: Let the dough rest in the fridge between folds to keep it firm and manageable.
Roll Evenly: Try to keep the dough an even thickness during each rollout for consistent layers.
Use Flour Sparingly: Lightly dust your surface and rolling pin to prevent sticking without drying out the dough.
Work Quickly: If your kitchen is warm, move quickly and chill the dough as needed to prevent the butter from softening too much.
Make Ahead: Puff pastry can be made in advance and stored in the fridge or freezer to save time on baking day.
Tips for Toaster Strudel Assembly and Baking:
Cool the Blueberry Filling: Make sure the filling is completely cooled before assembling to prevent soggy pastry.
Don’t Overfill: Use a modest amount of filling to avoid leakage during baking.
Seal the Edges Well: Press with a fork or crimp the edges tightly to prevent the filling from spilling out.
Brush with Egg Wash: This gives the strudels a shiny, golden finish and helps with crisping.
Bake Until Deeply Golden: Don’t underbake—wait for a rich golden color to ensure flakiness.
Let Them Cool Slightly Before Glazing: Cooling slightly helps the glaze set on top instead of melting off.
Drizzle Glaze Just Before Serving: For best texture and presentation, glaze right before enjoying.
How to Store Homemade Blueberry Toaster Strudels:
Room Temperature (Same Day): If unglazed, keep strudels in an airtight container at room temperature for up to 1 day.
Refrigerator (Short Term): Store fully baked and cooled toaster strudels in an airtight container in the fridge for up to 3 days.
Freezer (Before Baking): Assemble the strudels (unbaked and unglazed), place them on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding 2–4 extra minutes.
Freezer (After Baking): Freeze fully baked and cooled strudels without glaze. Reheat in the oven at 375°F for 10–15 minutes or until crisp and warmed through.
Glaze Fresh: For best texture, wait to drizzle the maple vanilla bean glaze until right before serving.
How to Store Homemade Puff Pastry:
Refrigerator (Short Term): Wrap tightly in plastic wrap and store in the fridge for up to 3 days.
Freezer (Long Term): Roll out the dough, fold it, and wrap tightly in plastic wrap and foil. Store in a freezer-safe bag for up to 2 months.
Thawing: Thaw overnight in the fridge before using. Let it sit at room temp for 5–10 minutes before rolling out.
Don’t Refreeze After Thawing: For best flakiness, avoid refreezing once puff pastry has thawed completely.
FAQs:
Q: Can I make the puff pastry in advance?
A: Yes! The homemade puff pastry can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months. Just thaw it in the fridge overnight before using.
Q: Can I use store-bought puff pastry instead?
A: Absolutely. While homemade puff pastry gives the best flavor and flakiness, store-bought works great for convenience.
Q: Do I need to cook the blueberry filling first?
A: Yes, pre-cooking the blueberry filling helps thicken it and prevents excess moisture from making the pastry soggy.
Q: How do I keep the filling from leaking out?
A: Be sure to seal the edges well with a fork and avoid overfilling. A light egg wash around the edges also helps keep the seal tight.
Q: Can I freeze the toaster strudels before baking?
A: Yes! Assemble the strudels, freeze them on a tray until solid, then store in a freezer-safe bag. Bake from frozen, adding a few extra minutes.
Q: How should I reheat leftover strudels?
A: Reheat baked strudels in a 375°F oven for 8–10 minutes to restore crispness. Avoid the microwave, as it can make the pastry soggy.
Q: When should I glaze the toaster strudels?
A: For the best texture, glaze just before serving while the strudels are slightly warm or fully cooled.
Check out my other blueberry recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these homemade blueberry toaster strudels. Happy baking!
