Strawberry Toaster Strudels Rustic Family Recipes
To start, preheat your toaster oven to 375°F. While the oven is heating up, take the toaster strudels out of the packaging. Place the strudels on a baking sheet lined with parchment paper to prevent sticking. Once the toaster oven is preheated, carefully place the baking sheet with the strudels into the oven. Bake the strudels for 10-12.
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Oven Method. When heating toaster strudels in the oven, a baking sheet will stop the fruit filling from scorching your pan, should it leak from the pastry. After pre-heating the oven to 375 degrees Fahrenheit, place the frozen toaster strudels on a foil-lined baking sheet. Cook the strudels for eight to 10 minutes on each side until golden-brown.
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With the toaster strudels placed on the baking sheet, it's time to bake them in the oven. Follow these steps to achieve perfectly baked and golden-brown strudels: Close the oven door and set a timer for the recommended baking time, typically around 15-20 minutes. Refer to the instructions on the toaster strudel packaging for precise baking times.
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Step 3: Remove the strawberries from the heat and spoon some strawberry mixture on 6 of the sheets. Then cover the top with the remaining puff pastries. Step 4: Crimp edges with a fork, and then bake in the oven as directed. Step 5: Allow to cool, then mix up the icing, and drizzle over the top of each of the strawberry toaster strudels.
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To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot. Top with simple glaze (recipe below) before serving. Makes 8 pastries. Whisk all ingredients together until smooth and thick, but pourable. If necessary, add a few more drops of cream until desired consistency is reached.
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Preheat the regular oven to 375 degrees F. Place toaster strudels on a foil-lined baking sheet. Cook them for 8-10 minutes. Prepare the icing packet and use it to glaze cooked toaster strudels.
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Combine blueberries, lemon juice, cornstarch, and sugar in a small saucepan over medium heat. Bring mixture to a boil and then reduce to simmer for about 7 minutes, stirring frequently. Remove from heat and allow to cool completely. Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.
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Step 1: Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside. Thaw the pastry puff sheets (as directed on the box). In a small bowl, combine your jam and cornstarch until completely mixed together, set aside. In another bowl, whisk your egg and milk until smooth, set aside.
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With a fork, gently crimp all 4 edges of each toaster strudel to seal. In a bowl, which together 1 egg and a splash of water. Brush across each strudel. Place in the oven to bake for 20 minutes. While baking, which the icing ingredients in a bowl until smooth. Remove from the oven and let cool for 5 minutes.
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Place one over each of the jam covered rectangles and pinch the edges together. Transfer each toaster strudel to the baking sheet and brush the tops with the remaining egg wash. Put the sheet in the oven to bake for 20 minutes. Once done, remove from the oven and allow to cool for about 10 minutes. While the strudels are cooling, whisk together.
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Lightly beat the egg in a small bowl, and brush the tops of each strudel with it. Sprinkle the sugar on top, and bake in preheated oven for 12-15 minutes, until they are puffed and golden brown. While the strudels bake, make the frosting. In a small bowl, combine the sugar, salt, and vanilla. Add in the heavy cream a tablespoon at a time.
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Step 4: Fold and crimp. For each strudel, fold the dough over the filling. Use your fingers to pinch the edges of the dough together to seal. You could use the tines of a fork to crimp together the edges of the dough to make a pretty pattern if you'd like. Kid job: Kids pinch with their fingers or seal the edges with a fork.
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Bake in a 400 degree oven for 10-12 minutes. Spoon strawberry filling into center of pastry, careful to not go over edges. Return to oven for 3-4 minutes. Meanwhile, beat cream cheese with powdered sugar and milk for about 3 minutes until creamy. Add more milk to get to desired consistency.
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Add the basil leaves and cook for 30 seconds. Immediately transfer the blanched basil into an ice bath to cool. Remove the basil from the ice bath and pat dry. Finely chop the basil and set aside. Combine the strawberries, chopped basil, sugar, lemon juice, and salt in a medium pot.
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First make the egg wash by whisking together the egg and milk in a small bowl. Remove the cookie sheet of pastry rectangles from the fridge and brush the facing up side with the egg wash. Place about 1 tablespoon of blueberry preserves in the center of each rectangle leaving about ¼ inch of space on either side.
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Instructions. Preheat oven to 400°. On a lightly floured surface, roll out each puff pastry sheet into a 12x9 rectangle. With a sharp knife of pizza cutter, cut sheet down the seams, into 3rds. Cut each long sheet of puff pasty into 4ths, so that you have 12 puff pastry rectangles.
