Pumpkin Pie Toaster Strudel Recipe
This Pumpkin Pie Toaster Strudel is a super easy, sweet treat that comes together in no time! Delicious pumpkin pie filling hugged by flaky puff pastry and topped off with a sweet cinnamon glaze makes it the perfect fall treat. Plus they are a great way to use up your leftover pumpkin puree.
WHY IS THIS PUMPKIN PIE TOASTER STRUDEL SO GOOD?
If you are a fan of pumpkin pie and toaster strudels, this pumpkin pie filled toaster strudel recipe is for you! You get the best of both worlds in one delicious treat!
This recipe is:
- Convenient: If you crave a pumpkin pie but do not feel like making the pie dough then this is the recipe for you. It basically is the lazy way of making a pie or hand pie by simply replacing the pie dough with store-bought puff pastry.
- Quick: The recipe comes together in no time and has barely any active time. Have a busy day or need a quick snack? This is the treat to make!
- Easy: The strudels are super easy to make and would be perfect to prepare with your kids.
- Better than store-bought: Even tough this recipe uses store-bought puff pastry, the homemade toaster strudels are so much better than what you can get at the store.
- Customizable: Imagine a fresh, hot toaster strudel with your favorite filling and glaze. Could not get any better right?! Adjust the filling and/or glaze and make this your favorite toaster strudel.
- Delicious: The filling is finger-licking good! You might find yourself eating it straight out of the bowl. Together with the flaky puff pastry and the cinnamon glaze it makes a scrumptious, flavor profile.
INGREDIENTS FOR THIS PUMPMKIN PIE TOASTER STRUDEL
This toaster strudel recipe starts with a premade puff pastry, followed by just 4 ingredients for the pumpkin spice pie filling and a simple glaze.
Here is what you need:
- Puff Pastry: This recipe uses the already rolled out, frozen puff pastry from the store. Depending on where you live your puff pastry may vary. The one I use is 320g (around 11¼ oz.). You can also use homemade puff pastry with no problem.
- Egg wash: To help the puff pastry stick together you will need an egg wash made out of egg and water or milk.
- Pumpkin Puree: I use my homemade pumpkin puree or canned pumpkin puree. Do not use pumpkin pie filling as we make our own here.
- Pumpkin Pie Spice: Store-bought or homemade pumpkin pie spice both work. I usually have a store-bought one around just for convenience.
- Brown Sugar: The brown sugar has a very distinct flavor which goes perfectly with the apples. Together with the butter and apple juices the sugar will turn into a caramel consistency hugging the apple pieces.
- Vanilla Extract: Just a splash to round up the flavor profile and give the treat some depth.
- Confectioners Sugar: This recipe uses a simple glaze using confectioners sugar as a base.
- Ground Cinnamon: The cinnamon flavor in the icing really brings it all together! Instead of just cinnamon you could also use the pumpkin pie spice.
- Vanilla Extract: A tiny splash cause vanilla extract makes everything even better.
- Milk: Milk is the liquid component to make the glaze. You could use cream instead.
SOME TIPS FOR BAKING WITH FROZEN PUFF PASTRY
- Make sure that your puff pastry is completely thawed before you use it. To make sure of that simply place the package in the fridge the night before you plan to use it, and the pastry will be perfectly thawed and ready in the morning!
- Puff pastry is the easiest to work with when it is still cool. So, do not let it lay around for to long once you took it out of the fridge. You want the dough to be pliable but not to soft.
- Puff pastry is very delicate. Use a sharp knife or even a pizza cutter to cut your rectangles in order to not smash or deform the edges of the dough.
HOW TO MAKE THIS Pumpkin PIE TOASTER STRUDEL
These toaster strudels come together in no time and are so easy to prepare it would be a great activity to do with the whole family!
This is how it is done:
PREPARE THE PUMPKIN PIE TOASTER STRUDEL
- Mis en place: Start by getting all the ingredients ready. Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper or a silicon matt.
- Make the filling: Simply mix all the ingredients together in a bowl.
- Prepare the puff pastry: Remove your puff pastry sheet from the fridge and unwrap it. Cut it into 12 equal rectangles and arrange them on your baking sheet.
- Assemble the pumpkin pastries:
Puff Pastry: Divide the filling evenly over 6 of the rectangles on one tray. Leave a small border (around 1cm / 0.5 inch) around the filling. That space is needed to seal the pastries.
Egg Wash: Brush the egg wash on the outer edges of the pastry you just filled.
Add the top pastry: Take your 6 remaining pastries and place them over the filling. With a fork press down the edges firmly to seal the strudels.
Be careful not to overstuff your strudels! This recipe makes a generous amount of filling. Depending on the pumpkin puree you might end up with to much of the filling. Simply means more filling to spoon out of the bowl for you!
Second egg wash: Brush the tops with egg wash.
- Bake: Bake the pastries in the preheated oven at 180°C / 350°F for 15-25 minutes or until is golden brown. Cool on the pan for 5 minutes. Then transfer to a cooling rack to cool completely if not served immediately.
- Make the cinnamon glaze
Simply whisk all glaze ingredients together until smooth and free of lumps. Add more milk / water as needed. Drizzle over the slightly cooled pumpkin toaster strudels .
Serve warm and enjoy!
These pumpkin toaster strudels should be enjoyed warm. The glaze might be a bit runny on the warm strudels but trust me it is so much better that way! Once you add the glaze, you can enjoy them right away or let them sit for an hour to harden the glaze and warm them back up later.
The glaze is optional, of course, but I definitely recommend it! The cinnamon glaze really takes this pastry from good to absolutely amazing!
You can also switch it up and use pumpkin pie spice instead of cinnamon. If you prefer it simpler only use the vanilla extract and do not add the cinnamon at all.
These pumpkin strudels are ideal for making ahead!
Once your strudel is glazed and cooled down you should keep them either in the fridge or the freezer.
Keep them in the fridge:
The strudels will last up to 3 days in an airtight container stored in the fridge. Reheat them in the oven or a steamer (crispy mode) for a few minutes and enjoy them warm.
Keep them in the freezer:
Freeze these homemade toaster strudels before adding the glaze. They’ll last for up to 3 months, just keep them in a zip lock bag. Thaw overnight and then reheat in the oven or steamer (crispy mode).
Q: How long are toaster strudels good for and how do I store them?
A: These toaster strudels are best served the same day, but will keep in an airtight container in the fridge for up to 3 days.
Q: Can I replace the brown sugar with white sugar?
A: Yes, you absolutely can replace the brown sugar with white sugar. However, the flavor will be different as the brown sugar has a very distinct nutty flavor.
Q: Can I still eat them when not warm anymore?
A: Toaster strudels are best served warm, can still be enjoyed when cold tough. It is highly recommended to warm them up in the microwave or oven tough to get the best flavor.
Q: Can I freeze the toaster strudel?
A: Yes, you absolutely can freeze the toaster strudel. Simply let them thaw completely and then bake them. In fact I highly recommend making a double batch and keeping some ready in the freezer. This would be perfect to prepare ahead of time for thanksgiving and taking them out in the morning and bake them right before you need them in the evening.
Q: Can I use homemade puff pastry?
A: Personally I have not tried this yet but I’m certain it would work just fine.
Q: Can I warm them up in the toaster?
A: No, I do not recommend doing that as the glaze will drip down and make everything messy.
Q: Can I reheat the strudel in the microwave?
A: You can reheat them in the toaster. However, the pastry will probably get lumpy and not be as crisp anymore.
OTHER BAKING RECIPES YOU MIGHT LIKE:
Homemade Pumpkin Pie Toaster Strudel With Cinnamon Glaze
- Small Bowl
- 1 package Puff Pastry
- 1 Egg
- 1 tbsp Milk (or water, or cream)
- 180 g Pumpkin Puree cannend or homemade
- 1 tsp Pumpkin Spice
- 50 g Brown Sugar
- 1 tsp Vanilla Extract
- 120 g Confectioner Sugar
- 1 tsp Vanilla Extract
- ½ tsp Cinnamon
- 3 tbsp Milk
- Start by getting all the ingredients ready.
- Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper or a silicon matt.
Make The Filling
- Mix the pumpkin puree, pumpkin pie spice, brown sugar and vanilla extract together in a small bowl. Set aside.
Prepare The Strudel
- Divide the filling evenly among 6 of the 12 rectangles, placing it in the center of each pastry.Leave a small border (around 1cm / 0.5 inch) around the filling.
- Whisk the egg and milk together in a small bowl. Brush the egg wash on the outer edges of the pastry around the filling.
- Place the remaining rectangles over the filling.
- Using a fork press the boarders down firmly around the pocket of the filling to seal the dough all the way around.
- Brush the tops of each pastry lightly with egg wash.
- Bake the pastries in the preheated oven for 15-25 minutes or until is golden brown.
- Cool on the pan for 5 minutes. (Then transfer to a cooling rack to cool completely if not served immediately.)
Make The Glaze
- In a small bowl whisk the confectioner sugar, vanilla extract, grounded cinnamon and milk together until the glaze is smooth and free of lumps.The glaze should be on the thicker side so you can easily drizzle it on the pastry without all of it running down the sides. If it is still to thick add more milk / water as needed. If it is to runny add more powdered sugar.
- Use a spoon to drizzle the glaze over the still warm strudel and serve them right away.
- Pumpkin puree: Use the canned one from the store or make it yourself. Be careful to not buy the pumpkin pie filling!
- Glaze: Add pumpkin pie spice instead of cinnamon to switch up the flavor. If you prefer it simpler make a vanilla glaze by not using cinnamon at all.