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Blueberry Toaster Strudel

Crisp layers of golden puff pastry envelop a sweet and tangy blueberry filling in these blueberry toaster strudels, creating a breakfast treat that’s equal parts nostalgic and gourmet.

half of a blueberry toaster strudel on top of two more strudels on a white plate

Let’s take the classic toaster strudel up a notch with a homemade, jammy blueberry filling that’s bursting with fresh flavor. Then, we’ll spoon that filling onto squares of puff pastry. Next, we’re skipping the toaster here in favor of the oven to get some beautiful, golden, flaky pastries. Finally, a simple icing glaze adds the finishing touch, turning these humble pastries into a breakfast treat fit for a special occasion!

Why You’ll Love This Blueberry Toaster Strudel Recipe

  • Homemade goodness. There’s something truly special about homemade pastries. With just a few simple ingredients, you can create a breakfast treat that rivals anything you’d find in a pastry shop.
  • Customizable. This recipe is incredibly versatile. You can easily customize the filling to suit your taste preferences or use whatever fruits are in season. The possibilities are endless!
  • Quick and easy. Despite the gourmet appearance, this recipe is surprisingly easy to make. Much like my cheese danishes, you can whip up a batch of these delicious toaster strudels in no time.
  • A taste of childhood. For many of us, toaster strudels are a nostalgic childhood favorite. Recreate those beloved treats in your own oven with this easy recipe that’s even better than the classic toaster pastry.
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overhead view of ingredients for blueberry toaster strudel

What You’ll Need

See the recipe card below for the full recipe, including ingredient quantities.

  • Blueberries – See my notes below about fresh versus frozen blueberries.
  • Lemon juice – Use fresh lemon juice for the best flavor.
  • Granulated sugar
  • Cornstarch – This helps thicken your filling to keep it from being runny.
  • Frozen puff pastry – Thaw before rolling out.
  • Egg yolk – You’ll use this as an egg wash to give your pastries a beautiful golden color and a slightly glossy finish.
  • Confectioners’ sugar – Also labeled as powdered sugar. If yours is lumpy, sift it first for a smooth icing.
  • Milk – I prefer whole milk, but any milk you have on hand should work.

Can I Use Frozen Blueberries?

For best results, I recommend using fresh blueberries. However, you can use frozen if that’s what you have. Keep in mind that frozen berries will have more moisture, so your filling may be a bit thinner than if it were made with fresh berries. Learn more: Fresh vs Frozen Fruits in Baking

How to Make Blueberry Toaster Strudel

  • Prepare for baking. Heat the oven to 400°F. Line a baking sheet with parchment paper, or spray with cooking spray if you prefer.
  • Make the filling. Place the blueberries, lemon juice, and sugar in a saucepan. Cook over medium heat until the berries begin to burst. This should take about 10 minutes. Stir in the cornstarch, and allow the mixture to simmer for 2 more minutes. Remove from the heat and let cool.
  • Roll and cut the puff pastry. Roll each sheet to smooth out the creases. Cut each sheet into 6 equally sized rectangles, and place half of them on the prepared pan.
  • Assemble. Spread 2 to 3 tablespoons of the filling in the middle of the dough on the pan. Dampen your finger and wet the edges of the dough. Place the other half of the dough rectangles on top.
  • Add egg wash. Lightly beat the egg yolk, and then brush lightly on top of each pastry. Use a fork or other implement to crimp and seal the edges.
  • Bake. Place the pan in the heated oven, and bake for 20 minutes or until golden brown. Set aside to cool.
  • Make the glaze. Stir together the confectioners’ sugar and about half of the milk until combined. Add more milk as needed to get the desired consistency. Drizzle over the pastries and serve.
blueberry toaster strudels on parchment paper

Tips for Success

  • Don’t skip the cornstarch. It helps thicken the filling. You can use flour instead, but you’ll need about twice as much. Mix it with a bit of water to keep it from being lumpy.
  • Let the filling cool. After cooking the blueberry filling, allow it to cool slightly before spooning it onto the puff pastry. This prevents the pastry from becoming too wet and soggy.
  • Working with puff pastry. If the pastry begins to break or crack when you’re unfolding or rolling it, let it thaw a bit longer. You just need to roll it enough to smooth out the folds.
  • Seal the edges securely. Wet the edges of the pastry with your finger before sealing them together. Press firmly with a fork to create a tight seal to prevent any filling from leaking out during baking.
  • Don’t overdo the glaze. When making the icing glaze, start with a small amount of milk and gradually add more until you reach your desired consistency. You want the glaze to be thick enough to drizzle but not too runny.
two blueberry toaster strudels on a white plate


  • Change the berries. Use strawberries, cherries, raspberries, or another of your favorite berries. Or go with a combination for a mixed berry treat.
  • Add more lemon. Add a pinch of lemon zest to the filling. You can also use lemon juice instead of milk for the icing.
  • Go vanilla. Substitute a teaspoon of vanilla extract for the lemon juice. Almond extract is also a tasty choice.
  • Make them mini. Instead of slicing the puff pastry into large rectangles, cut it into smaller squares or triangles for bite-sized toaster strudels that are perfect for snacking or serving at brunch.
overhead view of three blueberry toaster strudels on white plates

How to Store

These blueberry toaster strudels are best enjoyed warm from the oven. Serve them fresh for the ultimate flakiness and flavor. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. Reheat them in your toaster oven or a low temperature oven for a few minutes to re-crisp the pastry before serving.

Can These Pastries Be Frozen?

Yes, you can freeze your blueberry toaster strudel before or after baking.

To freeze before baking, assemble the toaster strudels as instructed but do not brush them with egg wash. Instead, place them on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. When ready to bake, you can place the frozen toaster strudels directly onto a baking sheet lined with parchment paper, brush with egg wash, and bake according to the recipe, adding a few extra minutes to the baking time. Then add the glaze before serving.

To freeze after baking, allow the baked toaster strudels to cool completely. Once cooled, you can individually wrap them in plastic wrap or aluminum foil and place them in a resealable freezer bag or airtight container. To reheat, simply unwrap the desired number of strudels and place them in a toaster oven or conventional oven at a low temperature until heated through. Add the glaze before serving.

Blueberry Toaster Strudel

Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Enjoy the taste of homemade nostalgia with these irresistible blueberry toaster strudels. Perfect for breakfast or anytime snacking, these homemade pastries are sure to become a family favorite!

blueberry toaster strudels piled on parchment paper


For the pastries:

  • 2 cups (340g) blueberries
  • 1 tablespoon lemon juice
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon cornstarch
  • 2 sheets frozen puff pastry, thawed
  • 1 egg yolk

For the Icing:

  • 1 cup (110g) confectioners' sugar
  • 2 tablespoons milk


To make the pastries:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray.
  2. In a small saucepan combine the blueberries, lemon juice, and sugar. Cook over medium heat until the berries begin to release their juices (about ten minutes). Stir in the cornstarch and simmer for two more minutes. Remove from the heat and allow to cool.
  3. Roll out the puff pastry sheets then slice each sheet into six rectangles.
  4. Place half the sheets on the prepared pan. Spread 2-3 tablespoons of the blueberries onto the middle of each rectangle.
  5. Wet the edges of each rectangle with your finger, and then lay another rectangle on top.
  6. Whisk the egg yolk. Brush a thin layer on the tops of the pastries. Use a fork to press together each side.
  7. Bake for 20 minutes or until the tops are golden. Remove from the oven.

To make the glaze:

  1. In a small bowl, stir together the confectioners' sugar and milk.
  2. Drizzle over the tops of the pastries and serve.

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