One day, not too long ago, my sister posted on her Facebook that she was craving Strawberry Toaster Strudel. That day, I told her I'd try making some strawberry strudel that tasted similar to the frozen convenient sort. Today, I did. Only it tastes better. And it wasn't terribly difficult, either. To my sister: You should come visit me and I'll make it for you!
- 12 sheets filo dough, thawed
- 3 Tbsp melted butter
- 3 cups sliced strawberries (It's wintertime. I used frozen.)
- 3 Tbsp corn starch
- 1/4 cup granulated sugar
How it's Done:
- Preheat the oven to 375 degrees. Cover a large cookie sheet with aluminum foil and spray liberally with non-stick cooking spray. Set aside.
- In a mixing bowl, combine strawberries, corn starch, and sugar. Set aside.
- Gently spread a small amount of melted butter on one sheet of filo dough. Cover with a second sheet and butter again. Cover with a third sheet and butter once more.
- Position 1/4 of the strawberry mixture near a short end of the dough. Tuck the sides in, then gently roll up the dough, enclosing the filling as you go.
- Gently transfer to your prepared cookie sheet.
- Continue this process, using three sheets of filo for each bundle, until they're all rolled.
- Spread a little melted butter on top of each roll and sprinkle with granulated sugar.
- Bake for 25 minutes, or until golden brown and slightly crisp.
- If desired, make a drizzle icing from 1/2 cup confectioner's sugar, 1/2 tsp vanilla, and 1-2 Tbsp milk for topping.