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Giant Frosted Blueberry Toaster Strudel

A nostalgic treat turned showstopper! This Giant Blueberry Toaster Strudel features a homemade filling made with fresh blueberries, lemon zest, and lemon juice, all tucked between flaky puff pastry and topped with sweet vanilla glaze. Easy to make and perfect for sharing!
Prep Time20 minutes
Servings: 8 slices
Author: Emily - My Messy Kitchen

Ingredients

For the filling:

  • 6 cups fresh blueberries if using frozen blueberries, simmer for 1-2 minutes longer to thicken
  • 1 cup granulated sugar
  • ½ cup water
  • ¼ cup corn starch
  • 2 tsp lemon zest about 1 lemon
  • 2 tbsp lemon juice about 1 lemon
  • ¼ tsp salt

For the toaster strudel:

  • 1 package store bough puff pastry 2 sheets
  • 1 egg for the egg wash

For the icing:

  • 2 cups powdered sugar
  • 3-4 tbsp milk
  • ½ tsp vanilla extract

Instructions

For the filling:

  • In a small saucepan over medium heat, combine 1½ cups of the blueberries, sugar, water, and cornstarch. Stir continuously and simmer for 3–5 minutes, until the blueberries burst and the mixture begins to thicken.
  • Remove from heat. In a medium bowl, combine the remaining blueberries with the lemon zest, lemon juice, and salt. Pour in the cooked blueberry mixture and stir everything together. Set aside to cool completely (you can refrigerate to speed this up).

For assembly:

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out your puff pastry into about 12x8 inch rectangles of equal size. Place one crust on the prepared baking sheet.
  • Whisk the egg with 1 tsp of water in a small bowl. Brush the egg wash around the edges of the first layer of the pie dough. Spoon the cooled blueberry filling evenly over the bottom crust, leaving about a ½-inch border around the edges avoiding the egg wash. Place the second crust over the top and press the edges to seal. Use a fork to crimp the edges all the way around.
  • Use a fork to poke a few holes on top to vent and brush the top with remaining egg wash. Bake for 30–35 minutes, or until golden brown. Let cool completely before frosting.

For the icing:

  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle or spread the frosting over the cooled tart. Let set for 10–15 minutes, then slice and serve!