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Toaster Strudels are one of the few breakfast items that Jack enjoys–I’m not exactly sure why they pass his scrupulous standards where pancakes and waffles don’t but whatever. I’m going to make them all anyway. I usually pass the Toaster Strudels in the store because they don’t fit into the budget and can be pretty pricey but once in a while, it’s nice to have a treat. Instead, we made our own and not only were they ten times bigger, they were also ten times more delicious. Super easy and a quick, delicious weekend breakfast treat!


1 box frozen puff pastry dough in sheet form
2 cups fruit–chopped strawberries, blueberries, apples…whatever you fancy
1/4 cup sugar
4 ounces cream cheese, softened
1 egg
1 Tablespoon water
1/2 cup powdered sugar
1 teaspoon milk or heavy cream

Thaw the puff pastry according to package directions. Meanwhile, cut fruit and toss with sugar. Set aside. When thawed, cut both puff pastry sheets in half, then into thirds (you’ll end up with 12 total squares to make a total of 6 toaster strudels). Use 3 Tablespoons of the cream cheese to spread on one side of each puff pastry, reserving the other Tablespoon for the icing. Top with fruit, then place another puff pastry sheet on top. Press a fork around the outside to seal and place on a baking sheet (we used a baking mat but if you don’t have one, consider spritzing pan with cooking spray). Beat egg and water together and brush over tops of each toaster strudel. Before putting in the oven, cut venting holes in the top. Bake for 15 to 18 minutes, or until baked and golden brown. To make the icing, beat together the remaining cream cheese, powdered sugar, and milk or cream. Pour into a sandwich bag and cut the corner to drizzle over the top. Serve warm. Can be refrigerated and reheated, preferably in the oven.



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