baked

the ultimate food high

Cinnamon Sugar Toaster Strudels

After tasting the homemade version of your childhood favorite, you’ll never buy it in the store again. This flaky pastry is stuffed with a nutty, cinnamon filling and topped with a sweet spiced glaze—what’s not to like?
—Kate Bernhardt, food editor at Baked.

for web 2

Photo by Teresa Sabga, digital director at Baked.

Ingredients

  • ½ cup sliced almonds
  • 1 ½ cup confectioners’ sugar
  • 2 tablespoon cinnamon
  • ½ cup brown sugar
  • 3-4 tablespoons water
  • 2 boxes frozen puff pastry
  • 1 egg

Directions

  1. Preheat oven to 350 °F.
  2. Thaw puff pastry to room temperature.
  3. Use a food processor to coarsely chop almonds. Add confectioners’ sugar, brown sugar, cinnamon and water. Pulse until well combined.
  4. Roll out 4 sheets of puff pastry until each are about 6” x 10”, then cut into quarters.
  5. Spread 1-2 tablespoons of cinnamon-almond mixture in the middle of half of the puff pastry rectangles. Cover these with the remaining puff pastry rectangles.
  6. Using the tines of a fork, crimp the edges together.
  7. Brush the tops of the Poptarts with the egg wash.
  8. Chill pastries for 30 minutes.
  9. Bake pastries for about 20 minutes, or until tops are golden, making sure to rotate halfway through.
  10. Let cool completely on wire racks.

For the glaze:

  1. In a bowl, whisk together ¾ cup confectioners’ sugar, ¼ teaspoon cinnamon and 5 teaspoons water.
  2. With a knife, spread glaze over the tops of the Poptarts.

This story was originally featured in Baked’s Fall 2013 issue. To read more, click here.

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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