Pillsbury™ Toaster Strudel Snickerdoodle Toaster Pastries, 6 count, 11.
Oven Method. When heating toaster strudels in the oven, a baking sheet will stop the fruit filling from scorching your pan, should it leak from the pastry. After pre-heating the oven to 375 degrees Fahrenheit, place the frozen toaster strudels on a foil-lined baking sheet. Cook the strudels for eight to 10 minutes on each side until golden-brown.
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With a fork, gently crimp all 4 edges of each toaster strudel to seal. In a bowl, which together 1 egg and a splash of water. Brush across each strudel. Place in the oven to bake for 20 minutes. While baking, which the icing ingredients in a bowl until smooth. Remove from the oven and let cool for 5 minutes.
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Place the baking sheet with the strudels in the center of the oven and let them cook for 10-12 minutes. Keep an eye on the strudels as they bake, looking for a golden-brown color and a flaky texture. Once the toaster strudels are finished baking, carefully remove them from the oven and let them cool for a few minutes before serving.
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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. Add more milk to get to desired consistency.
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Preheat the regular oven to 375 degrees F. Place toaster strudels on a foil-lined baking sheet. Cook them for 8-10 minutes. Prepare the icing packet and use it to glaze cooked toaster strudels.
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Step 1: Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside. Thaw the pastry puff sheets (as directed on the box). In a small bowl, combine your jam and cornstarch until completely mixed together, set aside. In another bowl, whisk your egg and milk until smooth, set aside.
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To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot. Top with simple glaze (recipe below) before serving. Makes 8 pastries. Whisk all ingredients together until smooth and thick, but pourable. If necessary, add a few more drops of cream until desired consistency is reached.
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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.
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Preheat the oven to 425 degrees. Line two cookie sheets with parchment paper. On a lightly floured surface, roll out the rough puff pastry to approximately 1/4″ thickness. Cut equal amounts using a cookie cutter. Place the cut-outs on the baking sheet, keeping a 1″ distance between them.
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First make the egg wash by whisking together the egg and milk in a small bowl. Remove the cookie sheet of pastry rectangles from the fridge and brush the facing up side with the egg wash. Place about 1 tablespoon of blueberry preserves in the center of each rectangle leaving about ¼ inch of space on either side.
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Add the basil leaves and cook for 30 seconds. Immediately transfer the blanched basil into an ice bath to cool. Remove the basil from the ice bath and pat dry. Finely chop the basil and set aside. Combine the strawberries, chopped basil, sugar, lemon juice, and salt in a medium pot.
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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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Instructions. Preheat oven to 400°. On a lightly floured surface, roll out each puff pastry sheet into a 12x9 rectangle. With a sharp knife of pizza cutter, cut sheet down the seams, into 3rds. Cut each long sheet of puff pasty into 4ths, so that you have 12 puff pastry rectangles.
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Combine blueberries, lemon juice, cornstarch, and sugar in a small saucepan over medium heat. Bring mixture to a boil and then reduce to simmer for about 7 minutes, stirring frequently. Remove from heat and allow to cool completely. Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.
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With the toaster strudels placed on the baking sheet, it's time to bake them in the oven. Follow these steps to achieve perfectly baked and golden-brown strudels: Close the oven door and set a timer for the recommended baking time, typically around 15-20 minutes. Refer to the instructions on the toaster strudel packaging for precise baking times.
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Lightly beat the egg in a small bowl, and brush the tops of each strudel with it. Sprinkle the sugar on top, and bake in preheated oven for 12-15 minutes, until they are puffed and golden brown. While the strudels bake, make the frosting. In a small bowl, combine the sugar, salt, and vanilla. Add in the heavy cream a tablespoon at a time.
