Fluffy, crispy pockets of puff pastry filled with sautéed apples and blackberries, these apple blackberry toaster strudels are my favorite afternoon snack.

Overhead view of an apple blackberry toaster strudel on brown parchment paper.

What can you use instead of an egg wash?

I like using an egg wash to brown the pastry and hold the layers together but you can also use heavy cream!

What kind of apples are best for baking?

I love baking with honey crisp apples because they’re tart and sweet but pink lady and granny smith apples are also great for baking!

Homemade vs. Store bought Puff Pastry

Usually I prefer to make everything from scratch but when it comes to puff pastry, I simply don’t have the time (occasionally sure but rarely). Plus I feel like one of the modern marvels of the world is frozen puff pastry. My top favorite is from Dufour but it can be pricey so my budget friendly favorite is from Pepperidge Farms. I’ve tried lots of brands and these two puff the best.

At what temperature should you bake puff pastry?

The key to getting a good puff on your pastry is making sure the pastry stays cold and the oven is HOT. This is a great time to put that oven thermometer to use because you want your oven to be at 425 F if possible. This will allow it to puff without burning.

Tips for making Toaster Strudel

Check the puff pastry defrosting instructions before you start as they can vary drastically.
The size of your sheets of puff pastry will determine how many strudels you can make and how big they can be. It will also determine how much filling you need. This recipe makes probably the most you will ever need but if you have extra filling, know that it’s perfect on pancakes, yogurt, oatmeal, or in the filling of cake.
Some people like to peel their apples and you definitely can but it’s not really necessary for the filling of this recipe.
If you can’t find good blackberries, you can leave them out or use blackcurrants or raspberries!
Make sure the compote is very cold before adding it to the pastry. If the filling is warm, it will heat up the pastry and reduce the puff.
If you don’t want to use or make an egg wash, you can use heavy cream instead.
Don’t underbake these. Because there is so much filling, you really want to get a good golden brown bake on the pastry. Don’t be afraid to really let it get golden.

Additional Recipes to try!

Toaster Strudel Ingredients

Apples: I recommend honey crisp apples for the filling but pink lady or granny smith work too!
Blackberries: I recommend using fresh blackberries because frozen release too much moisture. If you can’t find them, use black currants, raspberries or a yummy jam!
Granulated White Sugar: Sugar sweetens and softens the apples
Lemon Juice: Lemon juice brighten the flavors of the apple filling.
Salt: A pinch of salt to enhance the flavors of the filling and break down the egg for the egg wash.
Flour: A couple tablespoons of flour thicken the apples to create that thick soft apple filling.
Cinnamon: A touch of ground cinnamon adds a warm flavor to the filling.
Puff Pastry: My favorites are mentioned above but store bought frozen puff pastry works perfectly for this. Follow the package instructions for defrosting but make sure to follow my baking instructions. The size of your sheets of pastry will determine how large your toaster strudel can be.
Egg: One egg is used to make the egg wash which helps seal the pastry layers as well as give it a shiny golden brown top.
Turbinado Sugar: Turbinado sugar or demerera sugar give that beautiful crunchy sugar topping.

Image of an apple and blackberry toaster strudel cut in half and filled with vanilla custard.

How to make an Apple and Blackberry Toaster Strudel

*Optional Custard

If you want to fill the pastries with custard, make it first and then start on the pastries.
In a small sauce pot, whisk together the cornstarch, sugar, and salt.
Pour in 125 milliliters of milk and whisk to combine. Then pour in the remaining milk, egg yolks, and heavy cream and whisk again.
Place the pot over medium low heat and whisk. Continue to whisk until the mixture just starts to bubble and thicken. You’ll know it’s done when it has thickened and no longer has the cornstarch feel in your mouth.
Remove the pot from the heat and pour it through a fine mesh sieve into a heat safe bowl. Then stir in vanilla extract.
Cut the butter into 3 pieces. Then, add in the butter and whisk again until the butter has fully melted.
Lay a piece of plastic over the surface of the custard and set aside to cool. Once slightly cooled place it in the fridge to set completely.

Filling!

Apple Filling Compote

Chop one apple into 1/2″ chunks and remove the core. Place the apple along with the juice of half a lemon and 50 milliliters of water into a small pot.
Place the pot over medium heat and wait until it starts to bubble. Then stir frequently and continue to cook until the apples soften.
In a separate bowl stir together flour, sugar, a touch of salt, and cinnamon.
While stirring the apples, sprinkle in the flour mixture and stir until the liquid thickens.
Remove the pot from the heat and pour into a shallow dish or baking sheet to allow it to cool completely. If you need to speed it up, place it on an ice pack or on a towel in the fridge.
Make sure it’s cold before using for the filling of the puff pastry.

Process of cooking down an apple for a toaster strudel filling.

Blackberries

Rinse the blackberries and pour them onto a flat plate or a very shallow bowl.
Use a fork to mash the blackberries just until broken down. Set aside.

Assemble and Bake

Preheat the oven to 425 F and place a rack in the center of the oven.
Line a baking sheet, with a sheet of parchment paper.
Make the egg wash by whisking the egg with two tablespoons of water and a sprinkle of salt in a small bowl.
Briefly roll out the sheets of puff pastry just so they are even and smooth.
Cut both sheets of puff pastry into 6 even rectangles.
On the bottom set of six, evenly distribute the apple filling into the centers of the rectangles.
Top the apples with the mashed blackberries, use a fork to scoop them up trying to leave as much of the moisture behind.
Brush the edges of the 6 bottom rectangles with the egg wash. Lay the top set of rectangles over the top of the bottom set. You have to slightly stretch each rectangle to fit it over the pile of filling.
Press the edges of the two sheets of pastry together with your fingers first. Then use a fork to crimp the edges together so they are fully sealed.
Use the same fork to prick the top of each pastry rectangle three times so that steam can escape.
Brush the top of the pastry with more egg wash and sprinkle with turbinado or demerara sugar.
Bake the pastry in the preheated oven for 15 minutes, then rotate and bake for another 15-20 minutes until deeply golden brown.
Once baked, remove the sheet from the oven and place on a wire rack to cool for 10-15 minutes minimum.
If you plan to fill them with custard, let them cool completely first!
To fill with custard, use a pairing knife to cut a small slit in one short end of each pastry. Use a piping bag to pipe 1/6 of the custard into each pastry.

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