Blueberry Sourdough Toaster Strudels

Kristine Kramer

Sep 12, 2024

3 min read

Updated: Oct 18

A laminated, sourdough-enriched dough wraps around a blueberry filling here, closer to a real pastry than the toaster-box version.

These are inspired by the nostalgic toaster strudels from the store, just without all the bad ingredients.

Servings: 10-12 strudels

Prep Time: 30 minutes (plus 30 minutes chilling time)

Cook Time: 13-15 minutes

Total Time: Approximately 1 hour 15 minutes

For the Dough:

For the Filling:

Blueberry jam of choice (homemade or store-bought; for homemade, melt frozen wild blueberries and mix with honey)

For the Glaze:

Instructions:

Prepare the Dough: In a large bowl, whisk together the flour, baking powder, baking soda, and sugar. Cut in the cold, grated butter until the mixture resembles coarse crumbs. Stir in the Greek yogurt, sourdough discard, heavy cream, and vanilla extract until a dough forms.
Chill the Dough: On a floured surface, fold the dough over four times and shape it into a 1-inch thick rectangle. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Roll and Cut the Dough: Roll the chilled dough to 1/8 inch thickness. Cut into 2"x3" rectangles, aiming for 20-24 pieces.
Assemble the Strudels: Place half of the dough rectangles on the prepared baking sheets. Brush the edges of these rectangles with the egg wash. Spoon a small amount of blueberry jam onto each, then top with the remaining rectangles. Seal the edges with a fork to secure the filling.
Bake: Brush the tops of the strudels with the remaining egg wash. Bake for 13-15 minutes, or until golden brown.
Prepare the Glaze: While the strudels bake, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
Glaze and Serve: Once the strudels have cooled slightly, drizzle or brush the glaze over them. Serve and enjoy!

Additional Tips:

Dough Handling: For best results, keep the dough chilled and handle it as little as possible to ensure a flaky texture.
Filling Variations: Feel free to experiment with different fruit jams or preserves in place of blueberry.
Glaze Consistency: Adjust the amount of milk in the glaze to achieve your desired consistency.

Storing Instructions:

Countertop Storage: Store leftover strudels in an airtight container at room temperature for up to 2 days.
Refrigerator Storage: For longer freshness, keep them in the refrigerator for up to 1 week.
Freezer Storage: Freeze cooled strudels in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag for up to 3 months.
Reheating Tips: Reheat frozen strudels in a preheated oven at 350°F (175°C) for 10-12 minutes or until warmed through. For best results, avoid microwaving as it can make them soggy.

Cold butter for lamination: The butter must stay cold and pliable, not soft. If it melts into the dough, you lose the layers.
Sourdough discard: Adds subtle tang that keeps the pastry from tasting flatly sweet.
Blueberry filling: Melt the berries first, then cool the filling completely. Warm filling will melt the butter layers.
Egg wash: Gives the shine. Brush it thinly, pooled egg wash bakes into rubbery patches.

My filling leaked out while baking. Make sure the edges are sealed firmly (crimp with a fork) and leave a border of dough around the filling instead of spreading it edge to edge.
My pastry came out tough instead of flaky. Keep the dough and any butter cold going into the oven, warm dough loses the flakiness that comes from cold fat creating steam as it bakes.

Perfect for a quick breakfast, warmed and drizzled with icing.

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