Homemade Shamrock Toaster Strudels

Tuesday, March 11, 2014

When I was growing up as a kid one of my favorite things to eat for breakfast were toaster strudels. Something about the crisp and flaky pastry with the warm, gooey fruit filling just always started my day off on the right foot.

So with St. Patty’s Day just around the corner, I thought it would be the perfect opportunity to recreate my childhood favorite breakfast item, but add a little pizzazz for the holiday! 

Family and leprechauns alike will totally approve of this yummy childhood favorite…and who knows...you might even find a bit of lucky gold hidden inside!

Homemade Shamrock Toaster Strudels

{yields: 12}

1 package of frozen puff pastry dough (thawed to room temperature)
1 egg white
¼ teaspoon Kosher salt
1 teaspoon peach preserves (for each toaster strudel)

½ cup powdered sugar
1 teaspoon butter
2-3 drops of green food gel
1-2 teaspoon milk

Allow the frozen puff pastry come to room temperature on the counter for about 45 minutes before using. On a lightly floured surface, roll out 1 sheet of the puff pastry dough to a 15” x 10” rectangle. Take a shamrock cookie cutter and cut out 12 shamrocks and place on an ungreased cookie sheet. Repeat with the second sheet of pastry dough.

To make the egg wash, mix the egg white and salt in a small bowl until foamy. 

Lightly brush the wash around the edges of 12 of the shamrocks halfs, making a ¼-inch border and being careful not to let the egg wash drip over the edges (the puff pastry will not rise otherwise).

 I chose peach for the filling so when you bit into the strudel it looked like a little leprechaun has stashed some gold inside them, but feel free to add whatever flavor of jam you would like if peach isn't your thing!

Place a teaspoon of peach preserves onto the middle of the 12 shamrocks and add the remaining puff pastry shamrocks over top. Press the edges together with your finger and then crimp with a fork. Be sure to cut two small slits on the top of each to allow for steam to escape.

Refrigerate for 15 minutes and preheat oven to 425 degrees. Bake the toaster strudels for 8-10 minutes or until lightly browned. If you prefer to not use the icing glaze, brush on the remaining egg wash, sprinkle generously with sugar and allow to bake for 1-2 more minutes. Remove from the baking sheet and allow to cool slightly.

In a medium glass bowl add ½ cup powdered sugar, 1 teaspoon of butter and 2-3 drops of green food color gel. Slowly add 1 to 2 teaspoons of milk (remember it is better to start with less liquid and work up from there) while whisking until the glaze comes together and has the consistency of syrup. Drizzle or frost icing glaze over the shamrocks and allow it to set for a couple of minutes.

Once the icing glaze has set, they are ready to eat! 

For this post I decided to do round circles with shamrock cut-outs with the second sheet of puff pastry dough for a little variety and dusted them with powered sugar when they cooled slightly.


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