Scary Pomegranate and Cream Toaster Strudel

Crunchy and buttery, with a sweet pomegranate tang and cream cheese filling, this Scary Pomegranate and Cream Toaster Strudel is to die for! Haha, yes, made into Coffins and Ghosts, these sweet and savory treats are perfect for Halloween and Fall spirits!

I think this is the perfect holiday recipe to make with kids. There isn’t too much carefulness, and if there is (like placing the filling), you can take your turn and leave the stapling to them! I would be careful not to eat too soon…they can get piping hot! Now, if you want them to look amazing, maybe not, but it is fun to get the kids involved, and they get to do some dirty work!

how to make Scary Toaster Strudels Video

The Details on How-to-Make Strudels

I really wanted to use pomegranate—I like the red in it and the tang—it was just the perfect match! So, in the recipe and the video, I showed how to boil the juice and then add the corn-starched slurry, but you are welcome to add any of your favorite jam or pie filling.

Step One:

Get all ingredients on the workbench. Make sure your cream cheese is at room temperature (this way, it doesn’t get chunky in the pastry). You will need space on a countertop, a bowl of water to keep the edges clean, a fork, a small bowl for the egg wash, a mixer for making the cream cheese filling and icing, and a small saucepan to make the pomegranate filling. Set the oven to 400 degrees.

Step two:

Boil 1 cup of pomegranate juice in a small saucepan on medium-high. The other cup will go in a large liquid measuring cup. Add cornstarch to the juice in the measuring cup and whisk with a fork until no chunks are left.

When the juice in the saucepan starts to boil, turn the heat to low and slowly add the corn slurry. Add juice back into the measuring cup to remove all the corn starch. Keep the heat on low and stir until thick, add 4 tablespoons powdered sugar until dissolved. (Note: My gas stovetop gets so hot that I have to turn the heat off at this point and just keep stirring.) It should be thick enough to coat the sides and any wooden spoon. Let it cool as you work on the pastry shapes.

Step three:

If your cream cheese has come to room temperature, mix the cheese, powdered sugar, vanilla, and milk with the paddle until it’s thick and creamy. You will use this for the filling and the top spread.

Once blended, put it to the side.

Step four:

Then, lightly flour your workbench. Unfold the puff pastry slowly. If there are any cracks, add a dash of water to it, and as it absorbs and keeps shape, keep flour on it where there is no stickiness left. Roll out the dough as far as it will go (about 3-4 more inches on each side). Make shapes of your choice.

Step five:

Put one teaspoon of cream cheese filling and one teaspoon of pomegranate jam carefully inside the shapes. Place the following shape on top and pinch the sides. If you can keep the filling from falling out, this is better, but don’t worry if it does. It all tastes wonderful!

Step Six:

Coat the top with egg wash and bake at 400 degrees for 10-12 minutes or until golden. Rest for about 10 minutes before eating. Dip the top in the cream cheese filling or ice it with the pomegranate jam. Get creative and have fun!

Storing Toaster Strudels

If you have any left…I’d be amazed 🤯. If you do, I would use this Tupperware® container. I stinking love Tupperware®!

That type of Tupperware® can stay on the counter for a day, or if you store it in the refrigerator, keep it in a plastic or other airtight container.

TO REHEAT: 15 seconds in the microwave is about all you need!

Time to get creative and have fun!

Don’t stress about the small stuff…just have fun and get messy! You won’t forget it! They may not be perfect edges but they will all be yummy!

I want to hear about them! Comment below 👇

Yours truly,

Lisa

The Scary Pomegranate and Cream Toaster Strudel Recipe Card