Homemade Blueberry Toaster Strudels (2024)

Buttery, flaky homemade blueberry toaster strudels with juicy blueberry centers and sweet vanilla glaze. 1000 times better than the store bought variety!

As a child, my parents firmly believed that breakfast should fuel your body with nutrients – not sugar. And in no way should the most important meal of the day come out of a prepackaged box and plastic wrapper.So just like dunkaroos and fruit rollups – Blueberry Toaster Strudels were an elusive treat I’d stare at through the frosty windows of the grocery store deep freeze aisle.

Kind of like Audrey Hepburn in Breakfast at Tiffany’s. Only with chubbier cheeks and a Minnie Mouse sweater.

So when I decided to bust out my pastry/pie making skills for Just So Tasty – I needed to make blueberry hand pies reminiscent of toaster strudels. Only better. Because they’re HOMEMADE blueberry toaster strudels.

These blueberry strudels have a delicious, buttery, flaky pastry; juicy blueberry centers; perfectly golden edges; and a sweet vanilla glaze for the perfect breakfast pastry. They’re seriously divine and the perfect pastry for breakfast, brunch, coffee or dessert.

How to Make the Toaster Strudels

Making these homemade blueberry toaster strudels isn’t super difficult, but there are quite a few steps and its really important to follow the process carefully and not cut corners. So in addition to the recipe below, I’ve written out the instructions in detail with the explanation. I highly recommend reading through the entire process first to understand the steps and make sure that you don’t forget anything. If you’re looking for a more straight forward, less finicky blueberry recipe I’d try these Blueberry Crumble Bars instead.

First you’ll make the pastry. For this recipe we’re using a homemade cream cheese pie crust. It’s ridiculously flaky, tender and way more forgiving than traditional all butter pie crust. First we’ll whisk together the flour, salt & a little sugar; then we cut in the cold butter and cream cheese using a pastry cutter. At the end we’ll add in whipped cream. After making the pastry you’ll form it into two round discs, wrap each in clingfilm and chill the dough in the refrigerator for at least 1 hour.

It’s absolutely imperative that you use cold butter & cream cheese when making the pastry, and chill the dough between each step. Cold butter releases steam when it bakes which creates air pockets. And these pockets of air are what leads to super flaky pastry.

After the dough as chilled in the fridge, remove the first disc and let it sit at room temperature for about 15 minutes. Then on a lightly floured surface you’ll roll out the dough to about 1/8 inch thick and cut out rectangles about 3 x 4 inches in size. I used a tracer to help with accuracy. Then place each rectangle on a lined cookie sheet and pop them in the fridge to stay cold. These will be the bottom of your strudels – I ended up with 10 in total.

Then remove the second disc of dough out the fridge and repeat the process of rolling out the dough and cutting into rectangles. These will be the top halves of your toaster strudels.

Now it’s time to assemble to toaster strudels.

First we’ll make an egg wash by whisking together 1 egg and 2 teaspoons of milk. The egg wash acts as glue to hold your blueberry toaster strudels together and creates the perfectly golden color.

Then remove the bottoms of your pastries from the fridge, brush them with egg wash and place 1 tablespoon of thick blueberry preserves or jam in the middle of each. You’ll need to leave about 1/4 inch perimeter on each side. Then brush the 10 pastry rectangles that are the top halves with the egg wash and place them on top, egg wash side down. You’ll seal the edges tightly with your fingers, then press them down with the tines of a fork. It’s important to make a good seal so that your blueberry filling doesn’t ooze out of your pastries too much when baking.

We’re also going to poke holes in the tops of each pastry using a toothpick. (I made 8 holes in total for each pastry). These little holes help release steam while the pastries are baking.

Then finally, we pop our toaster strudels back in the fridge to chill again. Because remember, cold dough = flakier pastry. Then they’re ready for a final brush with the egg wash and are popped in the oven.

After they’re baked – as the final hurrah they get a drizzle of delicious sweet glaze, and it’s time to devour. Pure bliss.

Now, I realize that this novel of steps might seem overwhelming – but making these homemade blueberry toaster strudels isn’t too challenging if you follow the process. And when you take a bite, it’s 100000000% worth it. AND so much better than the pre-packaged variety I longed for as a child.

Seriously buttery, flaky pastry. Blueberry goodness. And oh so delicious glaze. Yup – they’re perfection.