Make this deliciously easy recipe for warm and flaky homemade toaster strudels with a melt-in-your-mouth Nutella filling!
I haven’t posted anything since Valentine’s Day, so I would like to say that I hope everyone had an enjoyable, fun, and loving weekend! Let me tell you a little bit about how my Saturday night went…
First off, I had a very enjoyable night with my boyfriend, Niki! We went out to dinner at a local restaurant called Wing City, and something beautiful happened. Apparently, the server lost our order ticket, so the manager came to our table, apologized, and offered us a free dessert. I mean, “free” and “dessert” are my two favorite words. So you can only imagine the excitement. BUT, when it came time to pay, the manager ended up taking off both of our entrees too, leaving us to only pay tip! And as a broke college student, that’s literally the best thing EVER.
Beyond the nearly free food, we also got to watch Crazy, Stupid Love. SUCH A FUNNY MOVIE. Seriously, and there are just many awesome actors. And it’s waaay better than the other option, 50 Shades. Which I heard it ended up getting some bad reviews anyway, so I guess I didn’t miss out on anything!
Soooo, about that weather. And I’m not trying to be sarcastic here. It was actually -25ºF this past Sunday/Monday, with a wind chill of -40º. Aka, it was a BRUTAL two days. Spring, where are you…?
Something that made me all warm inside were these awesome toaster strudels! They’re so tasty, whether you’re enjoying them warm out of the oven, or cooled down and leftover. But I would prefer nice and warm
One last thing. Just as a general warning, do NOT put these in the toaster. At all, ever. I know, I know, the name makes it seem like you should be able to, but the dough used for my recipe is different than the typical in-store toaster strudels.
Otherwise, I really hope you enjoy this easy and tasty recipe!
- 2 sheets puff pastry dough, thawed (I used Pepperidge Farms)
- 6 tablespoons nutella
- 1 large egg
- 1 ounce cream cheese
- 1 cup powdered sugar
- 2-3 tablespoons milk (I used whole milk)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.*
- First, make sure that the puff pastry sheets are thawed properly. Sprinkle a work surface lightly with flour. Unfold the puff pastry sheets one at a time onto the flour sprinkled surface. Using a sharp, un-serrated knife, cut the pastry sheet in half vertically. Then horizontally, cut half sheets into three equal rectangles, creating six rectangles altogether. Repeat with second sheet of puff pastry, then you will have twelve rectangles altogether.
- Place half of the rectangles on the prepared baking sheet, and place a tablespoon of Nutella onto each rectangle. Using a butter knife, spread the Nutella out on each rectangle, but not going all the way to the edges, as the filling will spread out more while baking.
- Place the unused rectangles on top of the Nutella spread rectangles. Using a fork, crimp the edges of each rectangle together. Then using your fingers, press the crimped edges down to make sure the two layers are sealed completely. Beat the egg and a little bit of water together, then lightly brush over the tops of the strudels.
- Bake strudels for 20-22 minutes, or until lightly browned. While the strudels are baking, make the glaze. Using an electric mixer, beat together the cream cheese, powdered sugar, and milk until creamy. Allow the strudels to cool for 5 minutes before glazing.
- Cut a small tip off the bottom corner of a Ziploc bag, and pour the glaze into the bag. Drizzle the glaze over the top of the strudels and serve while warm.
- Store in an airtight container at room temperature for up to 3 days. Microwave for 10-15 seconds to warm back up, if desired. Enjoy!
*Note that my baking sheets are small, so I used two baking sheets so I didn't overcrowd the strudels.
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