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Wednesday, May 27, 2015

Strawberry Rhubarb Toaster Strudel


I've been on a little bit of a rhubarb kick ever since we made the Strawberry Rhubarb Crisp Bars which we thought were a huge success. This recipe is a little riff on the popular toaster strudels, if they sold this flavor in stores, I would be all over purchasing it.

Recipe slightly adapted from A Beautiful Mess. 

Ingredients:
-1 cup finely diced rhubarb
-1 cup finely diced strawberries
-1/3 cup sugar
-1/4 teaspoon ginger
-one sheet of puff pastry, cut into 10 squares
-1/2 cup milk
-1 to 1 1/3 cup powdered sugar

Combine the rhubarb, strawberries, sugar and ginger in a small bowl and stir to incorporate the ingredients. Spoon about two spoonfuls of the mixture onto each puff pastry square, fold the square into a triangle over the filling and crimp the edges with a fork (to prevent the filling from escaping during baking).

Bake at 375 for 20-25 minutes or until the pastry is golden brown.

While the toaster strudel is baking, prepare your glaze by combining the milk and the powdered sugar. Add more powdered sugar is one cup results in a glaze that is too runny.

Once the toaster strudels are removed from the oven and cooled, brush the glaze onto the top of each.



These had an interesting flavor combination, I didn't think the ginger flavor would stand out too much, but that was the first thing Dave noticed when he tried one. The brightness of the ginger was nice with the sweet/tart combination of the strawberries/rhubarb. My glaze turned out a little too thin, but it helped to add additional sweetness to the pastries. 

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