The big question is: are you Team Pop-Tart or Team Toaster Strudel?
Personally, I’ve never seen the appeal in Pop-Tarts. They were SO popular when I was kid and even then, despite the ‘fun factor’, I found the pastry to be so dry and the filling so skimpy. And the chocolate flavour? They did not taste like chocolate. At all.
Now a toaster-strudel. That was a processed food I could get behind. Flaky layered pastry, a generous warm and jammy filling and a little pouch of creamy icing to drizzle over the freshly popped strudel. Man, those were the days.
It’s about time we’ve created a grown up, homemade version of these. And with rhubarb just about to sprout from the warming spring ground, I can’t think of a better time.
Oh, you didn’t know I was obsessed with rhubarb? I am. I love it. I love it so much. Here are some past How to Eat faves to prove it.
Rhubarb Recipes
Rhubarb Muffins 
Using frozen puff pastry sheets for this recipe makes it so easy and simple, and a perfect recipe to try with kids. Have them roll out the dough, brush on the egg wash, spoon in the filling and crimp the edges. Kids can easily mix the icing ingredients, too. Just don’t forget to let them lick the beaters. If you’re a ‘cool’ parent that is.
You can replace the strawberry rhubarb filling with any sort of filling you prefer, too. You could make a similar filing using a variety of frozen berries, which would cut down on prep time even further. Replace the prepped strawberries and rhubarb with an equal amount of frozen blueberries, sliced strawberries, cherries, or a mix. Since rhubarb is incredibly tart, you may need slightly less sugar if you’re using an alternative. Also, there is such a thing as canned pie filling, and as we always say, ain’t no shame in the half-homemade game…so go for it.
I do recommend making the cream cheese icing from scratch if you can. It’s incredibly simple and approximately 800 times better that store-bought.
Now if you’ll excuse me, I’m going to enjoy this homemade toaster strudel like it’s 1995.
Erin
Strawberry Rhubarb Puff Pastry “Toaster Strudels”
Print recipe| Serves | 6 pastries |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
Ingredients
- 1 box frozen puff pastry (2 sheets)
- 1 egg (whisked with 1 tablespoon of water)
Strawberry Rhubarb Filling
- 1.5 cups chopped rhubarb
- 1.5 cups chopped strawberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons corn starch
- 2 tablespoons water
Cream Cheese Icing
- 1/4 cup cream cheese
- 1/4 cup icing sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Note
The filling can be made up to 3 days in advance and kept refrigerated. Using any extra filling to top ice cream or yogurt.
Directions
| 1. | In a small sauce pan over medium high heat bring rhubarb, strawberries, sugar and lemon to a boil. Reduce to a simmer and cook for 7-8 minutes until fruit is very soft. |
| 2. | Meanwhile, in a separate small bowl, combine cornstarch and water and mix until cornstarch is completely dissolved. Add mixture to sauce pan, and simmer until thickened. Remove mixture from heat and allow to cool completely. |
| 3. | Pre-heat oven to 375F. On a well floured surface, roll out each sheet of puff pastry to approximately 12 inches x 16 inches. With a sharp knife, cut each sheet into six rectangles. |
| 4. | Brush the outside edges of the pastry rectangles with egg wash. Spoon about 3 tablespoons of the strawberry rhubarb mixture into the centre of half the rectangles leaving a 1/2" border. Top each one with remaining pastry rectangles. Pinch the edges of the pastry together using the tines of a fork, to seal them shut. Brush the tops of egg wash and using a knife, poke holes in the surface to allow steam to escape. |
| 5. | Bake for 18-22 minutes, until puffed up and golden brown. Allow to cool slightly. |
| 6. | Meanwhile in a medium bowl, combine cream cheese icing ingredients with a hand mixer until smooth. To make a piping bag, transfer icing to a small plastic sealable bag and cut off a small corner tip. Drizzle icing over pastry and serve. |
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