Homemade Cinnamon Roll Toaster Strudels

• porce: 8 servings
• aktivní čas: 50 minutes
• celkový čas: 1 day 5 hours 10 minutes

Ingredience

1 2/3 cups (210g) all-purpose flour

1 tsp (6g) salt

1 cup (226g) salted butter, cold and grated

1/2 cup (120g) Greek yogurt or sour cream, cold

1/4 cup (60g) cold water

2 tbsp (30ml) cold buttermilk (substitution: 2 tbsp milk of choice mixed with 1 tsp of apple cider vinegar, distilled white vinegar, or lemon juice)

1 egg + 1 tbsp water, for egg wash

Optional: turbinado or coarse sugar of choice, for topping

1 cup (220g) light brown sugar

2 tbsp (16g) all-purpose flour

1 tbsp (8g) cinnamon

1/4 cup (58g) salted butter, melted

1 tsp (4g) vanilla bean paste or extract

Pinch of salt

3/4 cup (90g) powdered sugar

3oz (85g) cream cheese, softened

3 tbsp (45g) salted butter, browned (you can just use melted butter)

2 1/2 tbsp (45ml) maple syrup

1-2 tbsp (15-30ml) milk of choice

1 tsp (4g) vanilla extract or paste

Pinch of salt

Pokyny

Start by preparing the homemade puff pastry (if using). If you are using store-bought puff pastry, skip to preparing the cinnamon roll filling.

In a small bowl, whisk together the greek yogurt, water, and buttermilk.

In a separate large bowl, whisk together the flour and salt. Add the grated butter, and mix to coat. Then, make a well in the center of the flour mixture and pour the wet mixture into the center. Stir until a dough starts to form. Then, knead with your hands until well combined and there are no dry bits of flour.

Wrap the dough in a piece of plastic wrap, and flatten it out into a rectangle. Place in the fridge for 30 minutes to chill.

After chilling, place the dough onto a heavily floured surface. Roll the dough out into a large rectangle (~18”x8”, it doesn’t have to be exact). Perform a book fold by folding the short sides towards the middle so they meet, and then fold the dough again in half (refer to the video above if needed for visuals). Wrap the dough in plastic wrap again, and chill in the refrigerator for another 30 minutes.

Perform 2-3 series of letter folds. Place the dough onto a heavily floured surface, and roll it into a long large rectangle (~24”x8”). Fold the sides towards the center, overlapping like you are folding a letter. Wrap in plastic wrap and place in the fridge for 30 minutes between each letter fold.

After the last letter fold, cut two long rectangular strips of parchment paper. Roll the dough into a large rectangle (12"x8”), fold into thirds, and tuck a piece of parchment paper in between the folds to prevent sticking. Now you have your homemade puff pastry!

Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight before using.

About 10 minutes before assembling the toaster strudels, prepare the cinnamon roll filling. In a medium bowl, mix together the brown sugar, flour, cinnamon, melted butter, vanilla, and salt until well combined. Set aside.

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Whisk together the egg and water in a small bowl for the egg wash.

Remove the puff pastry from the fridge, place it on a large sheet of parchment paper or a work surface that is lightly dusted with flour, and slightly roll it out to 20”x9” rectangle).

Cut the puff pastry sheet in half lengthwise, then make 7 equal cuts widthwise, to get 16 rectangles. Each toaster strudel should be 4.5”x2.5” (LxW).

For using store-bought puff pastry, use 2 sheets of puff pastry and divide each into 8 rectangles to get 16 rectangles total.

Spoon ~1 1/2 tbsp of the cinnamon filling in the middle of half (8) of the rectangles, leaving ~1/4” border along the edges.

Lightly brush the edges of each toaster strudel with the egg wash mixture. Then, place the other half (8) of the rectangles over the ones with the filling. Use your fingers to press along the edges. Then, use a fork to press and seal the edges. Please make sure to press and seal the edges WELL to prevent the cinnamon roll filling from leaking out while baking.

Transfer the toaster strudels to the prepared baking sheet. At this point if your puff pastry has gotten too soft, place the toaster strudels into the refrigerator for 15 minutes.

Once ready to bake, brush the tops with the egg wash mixture. Then sprinkle with turbinado sugar, if desired.

Bake at 400F 18-22 minutes, or until puffed and golden brown on top.

While the toaster strudels are baking, prepare the brown butter maple cream cheese glaze. In a medium bowl, whisk together the powdered sugar and softened cream cheese until smooth and there are no lumps. Then, whisk in the browned butter (or melted butter), maple syrup, milk, vanilla, and salt until well combined and smooth. You can add 1 tbsp more milk at a time if you want it more runny!

Remove the toaster strudels from the oven and let cool for 5-10 minutes.

Drizzle or spread the brown butter maple cream cheese glaze over the toaster strudels.

Serve and enjoy!