Pillsbury Toaster Strudel Cream Cheese & Strawberry Toaster Pastries 11
Preheat oven to 400F. Spray a baking sheet with baking spray or butter. The puff pastry should already be divided into three parts lengthwise. Go with this. You will end up with 6 strudels that way. Using a stand mixer or beaters, beat together the cream cheese and powdered sugar. Set icing aside.
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Make the berry strudel filling. Stir the berries, lemon juice, sugar and cornstarch in a small saucepan over medium heat. Bring to a boil then reduce to simmer and cook for 6-7 minutes, stirring often. Remove from the heat and add the vanilla extract. Stir to combine. Let cool. Prepare the sheet and preheat the oven.
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Method. Make the Roasted Strawberry Jam: Preheat the oven to 325°. In a large ceramic or glass baking dish, combine the quartered strawberries, sugar and vanilla. Mix to combine. Let sit while the oven is preheating. When the oven is preheated, place the baking dish in the oven. Check and mix the strawberries every 20-30 minutes.
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After 30 minutes take out the dough and lightly flour a clean surface. Roll the dough into 1/4 in thickness retaining the square shape. Move the dough around frequently to make sure the dough doesn't get stuck to the bottom surface.
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Description. Pillsbury Strawberry Toaster Strudels are a fun, convenient and sweet part of breakfast! With every bite of these pastries you'll taste a flaky crust, gooey, strawberry-flavored filling and creamy icing. Toaster Strudels are the answer to your on-the-go breakfast needs. Their size, shape and simple cooking instructions make them.
Strawberry Toaster Strudel Recipe Shugary Sweets
Toaster Strudel Method: Combine the flour, salt, sugar, and cold butter in the bowl of a stand mixer. Using the paddle attachment, mix the ingredients together until well distributed and the butter pieces are the size of large blueberries, about 2-3 minutes. Add in the sour cream and mix until a mostly homogenous dough forms.
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Step 3: Remove the strawberries from the heat and spoon some strawberry mixture on 6 of the sheets. Then cover the top with the remaining puff pastries. Step 4: Crimp edges with a fork, and then bake in the oven as directed. Step 5: Allow to cool, then mix up the icing, and drizzle over the top of each of the strawberry toaster strudels.
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Step 4: Fold and crimp. For each strudel, fold the dough over the filling. Use your fingers to pinch the edges of the dough together to seal. You could use the tines of a fork to crimp together the edges of the dough to make a pretty pattern if you'd like. Kid job: Kids pinch with their fingers or seal the edges with a fork.
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While I'm an adult now — so I can eat whatever I want for breakfast — I probably won't be toasting these pastries every morning. Still, I'm glad I took this trip down memory lane. Buy: Pillsbury Strawberry Toaster Strudel Pastries, $2.49 for 11.5 ounces at Target.
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In the meanwhile chop strawberries into small pieces and place in a bowl. Toss with granulated sugar and let sit for 30 minutes. Pre heat oven to 400 degrees. Lightly flour your work surface and unfold pastry sheets and cut along the creases to create 6 long strips of dough. On one half of the dough gently spread 1 tbsp of cream cheese in the.
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Poke many times with a fork and lay on parchment lined baking sheet. Bake in a 400 degree oven for 10-12 minutes. Spoon strawberry filling into center of pastry, careful to not go over edges. Return to oven for 3-4 minutes. Meanwhile, beat cream cheese with powdered sugar and milk for about 3 minutes until creamy.
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Method: Lay out tortilla. Microwave berries and then smash. Add whey protein to strawberries and mix well. Put berry mix in center of tortilla. Fold in sides and top to form a rectangle toaster strudel (use some protein mixed with water as a glue to hold flaps closed). Grill on a George Forman grill for a few minutes, so the outside gets crispy.
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Grab a sheet and put a tablespoon of jam in the center, making sure to leave a 1/2 inch border around all edges. Moisten the pastry borders with water using your fingertip. Place a blank pastry sheet on top of the jammed pastry sheet to form a sandwich. Apply pressure to the edges of the sheets to secure the jam.
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Instructions. PREP: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a Silpat liner and set aside. Thaw the puff pastry according to package directions. In a small bowl, whisk together the strawberry jam, raspberry jam and cornstarch until smooth.
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In a medium pot, combine strawberries, granulated sugar, lemon juice, and kosher salt. Heat mixture over medium-high heat, stirring constantly. Once the mixture starts to bubble up, reduce the heat down to medium-low. Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick. Once ready, remove pot from the heat and.
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Thaw the puff pastry according to package directions. Cut each of the puff pastry sheets into 6 even rectangles to get 12 rectangles. Transfer 6 rectangles to a baking sheet and place about 1-1,5 tbsp of strawberry filling at the center of each of 6 rectangles, leaving about 0,5-inch rim around all edges uncoated.
