Strawberry Toaster Strudel
These Strawberry toaster strudels are the perfect way to get the kids up and at 'em this summer. Packed full of fresh strawberries and a crust made with EB eggs, these are sure to be in high demand!
Make This Recipe
2 cups all-purpose flour
1 1/2 Tbs granulated sugar
1/2 tsp salt
2 sticks salted butter, cold, cut into cubes
1 Eggland's Best Large egg
2 Tbs milk
1 large egg (for brushing the dough)
2 ⅓ cups (460g) strawberries, finely chopped
¾ cup (150g) granulated sugar
Juice of half a lemon
Pinch of salt
- Pulse together flour, sugar and salt. Add the cold butter in food processor in 1-second increments until butter is size of peas.
- In a small bowl, beat the egg with the milk. Add the egg mixture to the dry ingredients and process to make sure that moisture is introduced to all of the flour mixture. On a lightly floured surface, knead the dough a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.
While the dough is chilling, make the strawberry jam:
- In a medium pot, combine strawberries, granulated sugar, lemon juice, and kosher salt. Heat mixture over medium-high heat, stirring constantly.
- Once the mixture starts to bubble up, reduce the heat down to medium-low. Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick.
- Once ready, remove pot from the heat and transfer the jam to a heatproof container.
- Let cool at room temperature, then refrigerate the jam to let it cool completely before using it for the strudel.
Time to put it all together:
- On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness. (The dough should be slightly larger than 9×12-inches)
- Trim dough with a pizza cutter, creating a perfect rectangle that is 9x12-inches.
- Using the pizza cutter, cut each side into thirds, creating 9 squares. Place dough squares in the fridge while you roll out the second piece of dough in the same way.
- Brush one set of 9 squares with beaten EB egg.
- Spoon one tablespoon of filling into the center of each brushed dough square.
- Top with second piece of dough and use a floured fork to crimp the sides closed.
- Use the tines of the fork to create vent holes in each tart.
- Brush tops with beaten egg again.
- Position a rack in the upper third of the oven and preheat to 350 degrees F.
- Let tarts rest in the fridge for at least 30 minutes while the oven preheats.
- Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
- While the tarts bake, whisk together ingredients for the glaze and set aside.
- Let baked tarts rest on a cooling rack to cool completely before glazing.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More