Buttery, flaky homemade blueberry toaster strudels with juicy blueberry centers and sweet vanilla glaze—far better than the store-bought kind.
My parents always insisted breakfast should nourish you, not be a sugar bomb wrapped in plastic. So boxed toaster pastries were an occasional, magical treat I’d eye through the grocery freezer as a kid—longing and wide-eyed, like a less glamorous Audrey Hepburn in a Minnie Mouse sweater.
When I decided to create something special for Just So Tasty, I wanted to recreate those blueberry toaster strudels from childhood—but homemade, flaky, and far superior. The result is a delicate cream cheese pastry filled with thick blueberry preserves and finished with a silky vanilla glaze.
These strudels have a tender, flaky crust thanks to a cream cheese pastry, a jammy blueberry center, golden edges, and a sweet vanilla glaze. They’re ideal for breakfast, brunch, coffee time, or dessert and taste like a celebration in every bite.
How to Make the Toaster Strudels
These homemade blueberry toaster strudels require a few steps and some patience, but nothing too difficult. Read the instructions through before starting so you understand each stage. The pastry is a cream cheese-based crust that stays tender and flaky while being more forgiving than an all-butter crust.
Start by whisking the flour, sugar, and salt. Cut cold butter and cold brick-style cream cheese into cubes and work them into the flour until the mixture looks like pebbles. Add cold whipped cream and fold the dough until it comes together. Divide the dough into two discs, wrap them, and chill for at least one hour. Cold ingredients and chilling are essential—cold butter creates steam during baking, which produces layers and flakiness.
When the dough is chilled, let one disc rest at room temperature for about 10–15 minutes, then roll it on a lightly floured surface to roughly 1/8 inch thick. Cut rectangles about 3 x 4 inches (I used a guide for accuracy), place them on a parchment-lined baking sheet, and refrigerate to keep them cold. Repeat with the second disc for the top halves.
To assemble, whisk 1 large egg with 2 teaspoons milk for an egg wash. Brush the bottom rectangles with egg wash, add about 1 tablespoon of thick blueberry preserves to the center of each, leaving a small border. Brush the tops with egg wash (egg wash side down) and place them over the filled bottoms. Seal edges firmly with your fingers, then press with a fork to secure. Poke about eight small holes in each top to vent steam while baking.
Chill the assembled pastries for 30 minutes, then brush the tops with more egg wash. Bake at 375°F (190°C) for 20–22 minutes, until golden and flaky. Let them cool briefly on the sheet before glazing.
Finish the strudels with a simple glaze: whisk sifted powdered sugar with 3 tablespoons whipped cream or milk and 1/2 teaspoon vanilla. Adjust the thickness with a little more liquid or sugar until the glaze is pourable, then drizzle over the warm pastries.
After one bite you’ll understand why the extra steps are worth it: a flaky, buttery crust, jammy blueberry centers, and a sweet vanilla glaze make these far superior to any prepackaged toaster pastry.
Homemade Blueberry Toaster Strudels
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Ingredients
For the Pastry
- 2 cups and 1/2 all-purpose flour, careful not to overmeasure, 312 g
- 2 tablespoons granulated sugar
- 1/2 teaspoon coarse salt
- 1 cup cold unsalted butter, 227 g
- 1 cup cold brick-style cream cheese, 227 g
- 6 tablespoons cold whipping cream
For the Egg Wash
- 1 large egg
- 2 teaspoons milk
For the Blueberry Filling
- thick blueberry preserves or jam
For the Glaze
- 3 tablespoons whipped cream or milk
- 3/4 cup to 1 cup powdered/icing sugar, sifted, 95 g to 125 g
- 1/2 teaspoon vanilla
Instructions
Make the Pastry
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In a large bowl whisk together the flour, sugar, and salt. Cut the cold butter and cream cheese into 1/2–1 inch cubes and add them to the bowl. Use a pastry cutter, fork, or your fingers to cut the butter and cream cheese into the flour until the mixture resembles pebble-sized pieces. Stir in the cold whipped cream until the dough just comes together; you can knead it gently 2–3 times.
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Divide the dough into two equal portions, flatten each into a disk about 1/2–1 inch thick, wrap in plastic, and refrigerate for at least 1 hour.
Cut the Dough
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Remove one disk from the fridge and let it sit 10 minutes. On a lightly floured surface, roll to about 1/8 inch thick into a 9 x 12 inch rectangle. Cut into 3 x 4 inch rectangles (9 pieces). Place them on a parchment-lined sheet and chill. Repeat with the second disk for the tops.
Assemble the Strudels
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Whisk the egg and milk to make an egg wash. Brush the bottom rectangles with egg wash, then spoon about 1 tablespoon of blueberry preserves into the center of each, leaving a 1/4 inch border.
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Brush the tops with egg wash (egg-wash side down) and place over the filled bottoms. Seal edges with your fingers and press with a fork. Poke eight small vents in each top with a toothpick. Chill the assembled pastries for 30 minutes.
Bake the Strudels
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Preheat the oven to 375°F (190°C). Brush the tops with remaining egg wash and bake for 20–22 minutes until golden and flaky. Allow to cool on the sheet briefly before glazing.
Make the Glaze & Decorate
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Whisk the sifted powdered sugar, whipped cream (or milk), and vanilla until smooth. Adjust consistency as needed. Drizzle over the warm strudels and enjoy.
Nutrition
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