Homemade strudels are extremely easy to make at home with their light flaky buttery layers and delectable fillings.
The main ingredient in these light flaky layered strudels is puff pastry, not to be confused with phyllo dough, which is Not the same thing. Once baked these can be refrozen if you desire, but can become soggy upon thawing. For best results, eat them while they’re fresh!
Thaw the frozen puff pastry by placing it (unwrapped) on the counter for 40 minutes. You can make your own puff pastry, it’s not overly difficult, but it IS rather time consuming. Puff pastry is made by using just 3 ingredients, Butter, Flour and water.
Unfold the pastry and cut into squares or rectangles. If using store-bought jam you’ll need to add 2 tsp of cornstarch per 1/4 cup of jam. Spread the jam evenly on each square. Lightly dampen the puff pastry with a tiny bit of water or egg white all around the outside of the jam spread pastry.
Apply the top layer of pastry and using your finger, seal carefully around each section. You can use a fork to make the seal if you’d like. Place the pastries on parchment paper and bake at 425F for 12-20 minutes.
While the pastries are baking, mix 1 c. powdered sugar, 1/2 tsp almond extract and a splash of milk or water. Stir to make a glaze.
When the pastries are done, let them cool for 10 minutes, lightly drizzle with glaze, serve.