Raspberry Rhubarb Toaster Strudel

Two layers of flaky puff pastry, filled with a raspberry rhubarb compote and topped with a light pink glaze, this raspberry rhubarb toaster strudel is so fun and simple & delicious.

Prep Time30

Cook Time40

cooking10

Total Time1 20

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: puff pastry, raspberries, rhubarb

Servings:

Calories: 259kcal

Ingredients

Raspberry Rhubarb Filling

400 grams rhubarb rinsed with ends chopped off
150 grams raspberries frozen or fresh
100 grams granulated sugar
1 lemon zested
1/2 lemon juiced
1/2 teaspoon salt

Pastry

2 sheets puff pastry, thawed 2, 400 gram sheets *see tips for other sizes
1 egg standard large
2 tablespoons water

Glaze

200 grams powdered sugar
1/2 lemon juiced add more as needed or add pomegranate or raspberry juice for a pink tint
100 grams raspberries fresh for topping or use sprinkles!

Instructions

Prepare the Rhubarb

Rinse the rhubarb stalks and cut off both ends of each stalk.
Cut the stalks into 1/2" chunks. If needed, cut any extra wide stalks in half lengthwise so that they are all approximately the same size.

Cook the Compote

Add the rhubarb along with the sugar, lemon zest, lemon juice, and raspberries, into a large pan or medium pot.
Place the pan over medium heat and bring the mixture to a simmer. Stir regularly while it cooks.
It will go from just simmering to the fruit broken down and very bubbly, then the mixture will reduce and the bubbles and compote will thicken. Once it has thickened, you can taste and see if it needs more sugar or lemon juice.
Cook until thick and jammy. It should sort of hold lines behind the spatula you use to stir it.
Remove the compote from the heat and pour into a shallow dish or baking sheet that will fit in your freezer.
Allow it to cool slightly at room temperature (I usually speed it up by setting it on some ice packs) and then place it in the freezer if you have the space. The fridge will work too it will just take longer.
Stir it every 5-10 minutes until very cold.

Assemble & Bake

Preheat the oven to 425 F and place a rack in the center of the oven.
Line a baking sheet, large enough for your sheets of pastry, with a sheet of parchment paper.
Make the egg wash by whisking the egg with two tablespoons of water in a small bowl.
Briefly roll out the sheets of puff pastry just so they are even and smooth.
Lay one sheet of pastry on the lined baking sheet.
Pour the raspberry rhubarb filling into the center of the pastry. Spread the filling out towards the edges, leaving a 1" border all the way around. The filling should be thick but not a mountain, think like 1/4" tall of filling on top of the pastry.
Brush the egg wash onto the bare edges of pastry, lay the second sheet of pastry over the top.
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 the pastry so that steam can escape.
Brush the top of the pastry with more egg wash.
Bake the pastry in the preheated oven for 20 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.

Glaze

While the pastry cools, make the glaze. Or you can skip this and just dust it with powdered sugar.
In a medium bowl whisk together powdered sugar, lemon juice, and optionally a splash of pomegranate or raspberry juice (really anything pink and fruity).
Whisk until a runny glaze is made. It should be just slightly thicker than maple syrup.
Spoon the glaze over the top of the pastry then top with either sprinkles or fresh raspberries.
Use a long sharp knife to cut into servings.

Notes

Tips for making Toaster Strudel

Check your pastry's defrosting instructions before you start as they can vary drastically.
The size of your sheets of puff pastry will determine how large the strudel 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.
Many people like to peel rhubarb but it is not necessary! Simply be sure to rinse it off, cut of any green leaf sections and the ends where they were removed from the plant.
If the compote is ever too tart, you can always add more sugar 1 tablespoon at a time until it is as sweet as you want. Be sure to think about what you will be serving it with, if it is with meringue you may want to keep it more tart to balance out the sweetness.
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 this one. 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.

Nutrition