Toaster Strudels from Mean Girls | Binging with Babish

blueberries

🥗Healthier: fresh blueberries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and available year-round.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade pastry dough can be more economical.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar can be used to make a simple glaze.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute.

Start with store-bought puff pastry thawed and rolled out per package instructions.

Cut the pastry into rectangles sized for Toaster Strudels.

Apply a strip of store-bought blueberry jam in the center of each rectangle.

Brush the edges with a beaten egg.

Drape another rectangle of dough over the top to minimize air pockets and press firmly to adhere.

Move to a parchment paper-lined baking sheet and crimp securely with a fork, trimming off the edges to neaten.

Refrigerate the pastries for about 30 minutes before baking.

Brush the exteriors with beaten egg.

Punch vents in two of the pastries to prevent them from exploding while baking.

Preheat the oven to 375°F (190°C).

Bake for about 15 minutes until golden brown, keeping an eye on them as some may explode if not crimped well.

Prepare a simple frosting with powdered sugar and heavy cream while the pastries cool.

Make homemade apple filling by peeling, coring, and chopping or shredding 3 honey crisp apples.

Cook the apples in 1 tablespoon melted butter with juice of 1 lemon, 2 ounces dark brown sugar, and 1.5 ounces honey for about 5 minutes.

Add 2 ounces finely chopped candied ginger, a splash of whiskey, 1/4 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, and 3/4 teaspoon ground cardamom, cooking for 10 to 30 minutes until soft and liquid has evaporated.

Make strawberry basil filling by blanching 6 basil leaves for 10 seconds and cooling in an ice bath.

Combine 14 ounces finely chopped strawberries, blanched basil, juice of 1 lemon, 2.5 ounces granulated sugar, and 1/4 teaspoon kosher salt, simmering for 15 to 20 minutes until thick.

Strain the strawberry filling to remove excess liquid.

Make blueberry filling with 10 ounces frozen wild blueberries, 2.5 ounces granulated sugar, juice of 1 lemon, 2 ounces finely chopped dried apricots, 1/4 teaspoon salt, and 1 teaspoon sumac, simmering for 10 to 20 minutes until thick.

Prepare pastry dough by mixing 2.75 ounces all-purpose flour, 1/2 teaspoon kosher salt, and 1 tablespoon granulated sugar in a stand mixer.

Cube 12 ounces cold unsalted butter and add to the flour mixture, mixing on medium-low speed until butter is in large pieces.

Add 6.5 ounces sour cream and mix on low until a shaggy dough forms, then turn out onto a countertop and fold until no dry patches remain.

Roll dough into an 8 by 12 inch rectangle, fold into thirds, rotate 90 degrees, and repeat two more times for lamination.

Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour before rolling out and baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens