• 1X 500g puff pastry block
  • 2 1/2 tbsp berry jam
  • 1 egg
  • 1 tsp water
  • Icing:
  • 100g icing sugar
  • 1 tsp almond extract
  • 1 tbsp melted butter
  • 1 tsp water


  1. Pre-heat the oven to 200 C/ 180C fan/ gas mark 6 and line a baking tray with baking parchment. Roll the puff pastry block out to a thickness of 0.5cm and divide into 16 equal sized rectangles.
  2. Spread a level tsp of jam into the centre of half the rectangles. Beat the egg with 1 tsp of water, then use your finger to wet the edges of the pastry with the mixture.
  3. Sandwich the top layers of pastry over the jam, using a fork to crimp the edges and create a seal. Arrange on the baking tray, then bake for 20 mins or until risen and golden. Some of the toaster strudels might topple over, but they should be rescuable when you get them out of the oven.
  4. To make the icing, mix the icing sugar with the almond extract, melted butter and water to make a thick paste. Spoon into a piping bag, then drizzle over the warm pastries. The pastries are best eaten warm!