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Homemade Toaster Strudel Icing

This Homemade Toaster Strudel Icing is the secret to elevating your morning pastries from basic to bakery-quality. By combining melted butter with a hint of almond extract, you create a rich, velvety glaze that perfectly mimics the classic store-bought packets but with much better ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 strudels
Course: Breakfast
Cuisine: American
Calories: 617
Ingredients Equipment Method Notes

Ingredients
  

Strudels
  • 2 sheets puff pastry thawed
  • 2/3 cup berry jam strawberry or raspberry
  • 2 teaspoons cornstarch to thicken the jam
Egg Wash
  • 1 large egg
  • 1 tablespoon water
Icing
  • 1 1/2 tablespoons salted butter melted
  • 1 cup powdered sugar
  • 1 1/2 tablespoons half and half plus more if needed
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract

Equipment

  • Baking Sheet
  • Parchment Paper
  • Wire Rack
  • Resealable Plastic Bag

Method
 

  1. Prepare the Oven and Pastry: Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone mat.
  2. Cut the Pastry: Place one sheet of thawed puff pastry on a lightly floured surface and cut it into six equal rectangles. Repeat with the second sheet.
    2 sheets puff pastry
  3. Prepare the Filling: In a small bowl, whisk together your choice of berry jam with the cornstarch. Spoon about 1 1/2 tablespoons of the jam onto the center of six rectangles, leaving a 1/2-inch border around the edges.
    2/3 cup berry jam, 2 teaspoons cornstarch
  4. Seal the Strudels: Whisk the egg and water together. Lightly brush the edges of the jam-topped pastry with the egg mixture. Place a second rectangle over the top and press the edges firmly to seal.
    1 large egg, 1 tablespoon water
  5. Bake: Brush the tops of the assembled strudels with the remaining egg wash. Bake for approximately 20 minutes or until the pastry is puffed and golden brown. Let them cool on a wire rack until warm.
  6. Mix the Icing: While the pastries cool, whisk together the melted salted butter, powdered sugar, half and half, vanilla extract, and almond extract in a small bowl.
    1 1/2 tablespoons salted butter, 1 cup powdered sugar, 1 1/2 tablespoons half and half, 1/4 teaspoon vanilla extract, 1/8 teaspoon almond extract
  7. Adjust Consistency: If the icing is too thick, add a few extra drops of half and half until it reaches a drizzling consistency.
  8. Apply the Glaze: Transfer the icing to a small resealable plastic bag and snip off a tiny corner. Drizzle the Homemade Toaster Strudel Icing over the warm pastries in a zigzag pattern.

Notes

For the best texture and appearance, wait until the pastries are warm rather than hot before drizzling the icing so it doesn't melt off. Do not skip the almond extract, as it is the secret ingredient that provides the authentic toaster strudel taste.