Blueberry Port Toaster Strudels

If you’re anything like me, you couldn’t wait till breakfast to cook up a few of those infamous Toaster Strudels! Hands down one of my favorite breakfast items from the freezer aisle. This version is all grown up, using berries and a delicious aged port. This is the perfect thing to cook up for family brunch, vacation mornings, or anytime you need a blast from the past! You can even serve these with honey whipped goat cheese and add to your next charcuterie boards!

 

 

Blueberry Port “Toaster Strudels”

Yield: 6-8 Servings

Ingredients:

  •  1 package Puff Pastry
  •  1 cup Granulated Sugar
  •  2 tbsp Aged Port wine
  •  1 lb Frozen Blueberries
  •  Pinch of Salt
  •  2 tbsp Fresh Lemon Juice
  •  1 tbsp Lemon zest
  •  1 cup Powdered Sugar

– Set aside an extra 2 tbsp for garnish

  •  ½ cup Whole Milk
  •  2 eggs
  •  2 tbsp Water
  •  1 Cup All Purpose Flour

Directions:

  1.  Preheat oven to 400 degrees.
  2.  Thaw your puff pastry according to the packaging instructions.
  3.  In a medium saucepot, add the blueberries, sugar and port and lemon juice. Cook over medium heat until sauce thickens and berries become smaller, about 10-20 minutes depending on your stovetop.
  4.  Strain off ¼ cup of syrup from the berries and set aside.
  5.  Allow berries to cool for 5-7 minutes then pour them in a blender. Blend until the berries are completely mixed in.
  6.  Pour in a bowl and set in fridge to cool down and thicken.
  7.  Dust your work station with flour and roll out your pastry until its about half the size you started with. Trim the edges and cut in to small rectangles
  8.  Pour about 1 ½ tbsp of the filling in the middle of each small rectangle, brush the edges with egg wash and place another rectangle on top. Seal in the filling using your fingers then seal the edges with a fork.
  9.  Place on a nonstick baking sheet or one lined with parchment. Egg wash the top of the pastry and sprinkle very lightly with salt.
  10.  Place in the oven and bake until golden brown. Around 10-20 minutes.
  11.  In a mixing bowl, add the powdered sugar and slowly stream in the milk, whisk rapidly to make sure it doesn’t clump up. When you get the icing as thick as you’d like, add lemon zest and set aside.
    Note: if you want the icing thicker, add more powdered sugar. You can also add extracts to bump up the flavor.
  12. Once your pastry is golden brown, remove from the oven, allow to cool for 5-10 minutes, drizzle your icing, blueberry syrup and top with powdered sugar and enjoy!

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