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A wire rack displaying three golden toaster strudels topped with icing. The top strudel shows a bite taken out of the side, revealing a black sesame cream cheese filling.

Black Sesame Toaster Strudel

Flaky puff pastry stuffed with a sweet and nutty roasted black sesame cream cheese filling and drizzled with vanilla icing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American, Asian
Servings 6 Strudels

Equipment

  • Medium-sized heatproof bowl
  • Spatula
  • Ramekins
  • Baking tray
  • Small cookie scoop
  • Offset spatula
  • Pastry brush
  • Bench Scraper or Knife
  • Parchment Paper
  • Piping Bag
  • Wire rack optional

Ingredients
 

Filling

  • 1 8 oz block cream cheese
  • 1/4 cup crème fraîche
  • 1/4 cup black sesame powder
  • 1/4 cup white granulated sugar

Dough

  • 2 sheets frozen puff pastry thawed
  • 1 egg
  • 1 tbsp water

Glaze

  • 1 cup powdered sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 2 tsp hot water

Instructions
 

Filling

  • Place cream cheese in a medium-sized heatproof bowl and microwave for 30 seconds.
    Ingredients needed to make black sesame toaster strudel from top left to bottom right: puff pastry sheets, confectioner's sugar, cream cheese, creme fraiche, black sesame powder, light corn syrup, sugar, egg, water, salt, and vanilla extract
  • Add crème fraiche, black sesame powder, and sugar. Mix thoroughly with a spatula until combined.

Assemble

  • Thaw two sheets of frozen puff pastry.
  • Unfold one sheet of pastry. Using a dry pastry brush or with a clean and dry hand, brush off the excess flour.
  • Fold the pastry in half lengthwise to create a 3x3 grid.
  • Add 2 tbsp of filling to the center of each grid square at the bottom. Spread evenly, leaving a one-inch perimeter around the edges.
  • Crack the egg into two separate ramekins separating the yolk from the egg white. Set the yolk aside for later. Using a pastry brush, brush the edges with egg white.
  • Fold the pastry in half and seal tightly.
  • Using a knife or bench scraper, divide the puff pastry into three equally sized strudels.
  • Repeat with the remaining sheet of puff pastry.
  • Refrigerate for 15 mins and preheat the oven to 375°F. Line a baking tray with parchment paper.

Bake

  • Bake at 375°F for 20 mins.
  • Make an egg wash using the remaining egg and a tablespoon of water. Remove trays from the oven and brush with egg wash. Return to the oven and bake until golden brown, approximately 5 mins.
  • Remove from the oven and allow to cool.

Icing

  • Combine powdered sugar, corn syrup, vanilla extract, salt, and hot water. Mix until smooth and runny like Elmer’s glue.
  • Transfer the icing into a piping bag and cut off the tip.
  • Generously drizzle the icing onto the strudels. Serve warm.
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    An overhead shot of four golden toaster strudels topped with icing cooling on a wire rack.

Notes

Black sesame powder is very hard to make at home due to the hull on seeds and the risk of uneven toasting in the oven. Just buy it!
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