For generations, kids have loved the prepared toaster strudel pastries from the freezer section of the grocery store. They love the hot and flaky Danish filled with fruit, but the real fun comes from drizzling the sweet icing on top of the warm pastry.
- 1 (17 1/3-ounce) box puff pastry sheets
- 2/3 cup raspberry jam
- 2 teaspoons cornstarch
- 1 large egg, beaten
- 1 cup confectioners’ sugar
- 1 1/2 tablespoons milk, plus additional if needed
- 1/4 teaspoon almond extract
Gather the ingredients. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside. Thaw the two puff pastry sheets in the box according to package directions.
Place one sheet of the thawed puff pastry on a lightly floured surface and cut into 6 rectangles.
In a medium bowl, combine the raspberry jam and cornstarch until smooth.
Place the puff pastry rectangles on the prepared baking sheet. Evenly divide the jam among the 6 rectangles. Spread out the jam, leaving about a 1/2-inch rim around the edges.
Brush the beaten egg around the edges of each rectangle.
Cut the second sheet of puff pastry into 6 rectangles and place each top of the jam-coated puff pastry rectangles.
Use a fork to press the edges to seal.
Brush the tops of each assembled strudel with the remaining egg. Bake in the 400 F oven for 20 minutes or until golden brown.
Remove to a wire rack and cool slightly while preparing the drizzle.
In a medium bowl, whisk together the powdered sugar, milk, and almond extract. Add more milk or powdered sugar as needed to achieve the desired drizzling consistency.
Spoon the icing into the corner of a small resealable plastic bag and twist the end. Snip a small piece off the tip with scissors and drizzle over each strudel.
- To get the icing just right consistency for drizzling, additional powdered sugar can be added to thicken or additional milk to thin out the mixture.
- To get the kids involved, let them drizzle icing on top of the pastries.
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