Prep Time: Varies – You’ll want to cool down the homemade butter cream before using it
Bake Time: 28 minutes
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Video tutorial coming soon.
My entire household would live off toaster strudel if it were nutritionally possible. When I say, “my entire household,” I am including myself. We LOVE strudel. While toaster strudel is quite convenient, it is expensive, and only six come in a common package. With four children, one package is demolished within a day. Purchasing these prepared treats and breakfasts are just not practical for large families. With one box containing two packages of phyllo sheets, I am able to make 24 strudels. For around $6-$8, depending on where I shop, I have enough strudel for each of my four children to have one per day for six days. THIS is just one of the ways I save as a mom of many.
Homemade VS the Frozen Section
Ecosia search, or Google search, the ingredients to toaster strudel vs phyllo dough and puff pastry. The difference is huge. You are putting way less ingredients into your body by making your own pastries or buying freshly baked from a reputable source. You can also gain complete control over serving sizes and more when you make your own strudel.
Another thing I love about making my own strudel for the family vs buying the frozen pastries is the fact that I have so much more control. I am able to use a healthier filling of my choice. Take a look at the filling ingredients on a package of toaster strudel. I use my homemade jams, which contain THREE ingredients: fruit, sugar, and lemon juice. I am not serving unnecessary preservatives, syrups, and other unhealthy ingredients to my kids. I am also able to control the amount of filling used.
Depending on the type of dough you use (I use phyllo), the texture of your strudel will be different compared to the boxed kind in your local freezer section. It will be flaky and crispy/crunchy, but with that same pastry taste of a strudel. According to my kids, homemade strudels are FAR better than store bought, in taste and in texture.
Why Phyllo dough?
Phyllo (aka filo) dough is a lot like puff pastry, but healthier and not as puffy. Fewer calories and fat are what make phyllo healthier than puff pastry. It is used in many Greek and Middle Eastern dishes. My stepmom and her family are Egyptian and use phyllo for many recipes. These thin sheets of dough are usually layered, with a light brush of butter between each layer, or used to create pastry cups (for filling).
I personally like phyllo dough better because of the control I have over the butter amount. Puff pastry is made with layers of butter laminated into the dough. Phyllo is mostly made from flour and water. I brush light layers of butter as I layer the phyllo sheets. My kids also like the less amount of airy puff to their strudels, by me choosing phyllo dough. There’s still a slight airiness to these strudels, but far less intense.
Alterations and Substitutions
With this recipe, the ingredients are subjective. If you are more comfortable working with puff pastry, then go for it. I still say you should give phyllo pastry a try. Otherwise, you can use pie crust and call it a pocket pie, or an empanada. For a more authentic taste (trust me; this recipe does it for us), I would stick with puff or phyllo pastry.
As far as the filling goes, that is where the word “subjective” comes into play. You can do so many things with these pastries, such as creating an egg and breakfast meat, with cheese, filling (mock toaster scramblers). If you have any chocolate hazelnut spread, try creating a chocolate strudel. Although I use my homemade jams and creams, I don’t expect everyone else to keep homemade jams and other concoctions on hand. Experiment with different fillings, such as cream cheese, assorted jams, and more.
Butter VS Oil and Spreads
When working with phyllo dough, it is best to only use a thin layer of real butter per every 2-3 sheets. When I say thin, I mean brushing it on as light as possible. You don’t need to coat it evenly. Trying to fill in the gaps will lead to oversaturation. I was not aware of the significant difference it made to use real butter versus an oil spread, when I first baked with phyllo dough. I used the spread, and while everything turned out tasty, the texture was soggier. Light layers of real butter will give you that perfect pastry texture and crisp every time.
Storage
If you and your household are the type to have a pastry per day, they will do just fine on the countertop, in a container. I like to layer them in parchment paper. You can also store them in the fridge to keep them fresh. You can also FREEZE these pastries for up to three months. When pulling out a frozen pastry, allow to thaw naturally over a food-safe paper towel and eat, or reheat them in the oven, toaster oven, or air fryer. You won’t need long. This is just to take it from freezing back to crispy, much like a toaster strudel.
Ingredients
- Phyllo dough sheets
- Unsalted butter – softened
- Filling
I used my homemade vanilla butter cream icing and homemade berry jam this time.
Instructions
Preheat your oven to 375 degrees.
In a 9 by 13-inch baking dish, brush a thin layer of butter onto the surface of the dish, then layer in 2-3 sheets of phyllo.
Brush a very thin layer of butter over the phyllo sheet, then layer in 2-3 more sheets. Apply another slight layer of butter, then repeat the cycle until you are halfway through the stack of phyllo sheets.
Apply your filling, leaving the edges bare. I spread a layer of icing, then a layer of jam.
After you lay your filling in, add the rest of the phyllo sheets on top, using the same pattern of 2-3 sheets and a thin layer of butter.
Add another thin layer of butter to the top.
Place your prepared strudel into the oven for 25 minutes.
When 25 minutes are up, switch the oven from bake to low broil. Broil on low for 3 minutes.
That’s it; it’s that easy! Allow your strudel to cool and choose your serving size. I create 12 pastries per pan.
Garnish with powdered sugar.
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