Blueberry Toaster Strudel
Servings: 8
Calories: 577kcal
Ingredients
blueberry filling
- 2 cups frozen blueberries, thawed and drained reserving 2 tablespoons blueberry juice
- ¼ cup sugar
- 2 tablespoons corn starch or tapioca starch
- 1 teaspoon fresh lemon juice
- ½ teaspoon ground cinnamon
assembly
- 1 egg, beaten
- 2 sheets puff pastry, thawed
blueberry glaze
- 2 tablespoons reserved blueberry juice
- 1 tablespoon heavy cream
- 2 cups sifted powdered sugar
topping
- ½ cup crushed Belgian pearl sugar or roughly crushed sugar cubes
Instructions
- Preheat oven to 425˚F.
- Place all filling ingredients into a mixing bowl and toss together until blueberries are evenly coated.
- Cut a cross into each puff pastry sheet, to divide into 4 equal pieces, 8 pieces total.
- Whisk 1 tablespoon water to beaten egg and brush each puff pastry with egg wash.
- Top one side of each piece of puff pastry with ¼ cup of the blueberry mixture, leaving a ½ inch border.
- Fold each puff pastry sheet in half, covering the blueberry mixture, then crimp edge with back of a fork, pressing firmly to avoid spilling while baking.
- Transfer strudels to a parchment lined baking sheet, 1 ½ inches apart, and brush tops of each with more egg wash.
- Bake for 20 to 25 minutes or until strudels are golden brown. Remove from oven and cool strudels completely.
- Meanwhile make blueberry glaze. Place blueberry juice and cream into a mixing bowl and stir together. Whisk powdered sugar into liquid mixture until fully incorporated and a thick, smooth glaze has formed.
- Drizzle glaze over each strudel and while glaze is still wet, sprinkle with crushed pearl sugar.
- Allow glaze to set, about 30 minutes. Serve.
Nutrition
Calories: 577kcal | Carbohydrates: 86g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 162mg | Potassium: 73mg | Fiber: 2g | Sugar: 55g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 2mg