There is something magical about the smell of warm pastry drifting through the house on a chilly winter morning. My own family craves hot breakfasts during the colder months, and many love experimenting in the kitchen. After relying on store-bought frozen strudels for too long, I decided to try making my own from scratch. The process felt rewarding, and the result tasted far better than anything from a box.
Store-bought frozen toaster strudels offer convenience, but they often contain preservatives, artificial flavors, and a texture that can feel flat. Making your own version puts you in control of every ingredient. You can adjust the sweetness, choose a higher-quality chocolate-hazelnut spread, and even experiment with different dough textures.
Another benefit involves cost. A jar of Nutella and a batch of homemade dough yields more strudels than a single box of frozen pastries for roughly the same price. You also avoid the plastic wrappers and cardboard packaging that come with each individual strudel.
Perhaps the best reason is the taste. Freshly baked dough has a golden, slightly crisp exterior and a soft, airy interior that no frozen product can replicate. The Nutella melts into a warm, gooey center that contrasts beautifully with the tender pastry.
The Base Dough Recipe for Homemade Nutella Toaster Strudels
Before exploring the nine variations, you need a reliable base dough. The recipe below yields about eight medium-sized strudels, depending on how you cut the rectangles.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup water at room temperature
- 1/2 cup milk at room temperature or warmed to 110 degrees Fahrenheit
- 2 tablespoons granulated sugar
- 2 cups bread flour
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter at room temperature
- 1/3 cup Nutella for filling
Step-by-Step Method
Start by combining the yeast, water, milk, and sugar in the bowl of a stand mixer or a large mixing bowl. Let the mixture sit for about 5 minutes until it becomes foamy on top. This froth signals that the yeast is active and ready to work.
Add the bread flour and salt to the bowl. Mix with a dough hook attachment or by hand until the ingredients come together into a shaggy mass. Slice the butter into four pieces and drop them into the dough. Continue mixing for about 4 minutes until the butter is fully incorporated and the dough feels smooth and elastic.
Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let the dough rise for 40 minutes. It should double in size during this time.
Turn the risen dough onto a lightly floured work surface. Press it down into a rough rectangle with your hands, then use a rolling pin to even it out. Try to maintain a rectangular shape as you roll. The final thickness should be about 1/4 inch.
Cut the dough into two rows of equal rectangles. You will use one row for the bottom pieces and the other for the top pieces. A pizza cutter works well for this task, but a sharp knife also does the job. Gather any scraps, re-roll them, and cut additional rectangles as needed.
Take the top rectangles and cut two venting slits in the center of each piece. Each slit should be about 1 inch long, and they should sit about 1/2 inch apart. These slits allow steam to escape during baking and prevent the strudels from bursting open.
Line a baking sheet with parchment paper or grease it thoroughly. Place the bottom rectangles on the sheet. Spread a generous layer of Nutella over each bottom piece, leaving a small border around the edges uncovered. Place the top rectangles over the filling and press the edges firmly to seal. You can use your fingers or the tines of a fork to crimp the edges.
Cover the assembled strudels with a clean dish towel and let them rise while the oven preheats to 375 degrees Fahrenheit. Bake for 12 to 15 minutes until the pastries are golden brown and puffed. Transfer them to a cooling rack for a few minutes before serving.
9 Homemade Nutella Toaster Strudel Variations to Try
Now comes the fun part. Each variation below builds on the base recipe but adds a unique twist. You can mix and match ideas or stick with your favorite.
1. Classic Crescent Dough Nutella Strudel
This is the straightforward version described in the base recipe. The yeast-risen crescent dough provides a soft, slightly chewy texture that contrasts with the creamy Nutella center. The simplicity lets the chocolate-hazelnut flavor shine without distractions. Brush the tops with melted butter before baking for an extra golden sheen. This version works wonderfully for children who prefer familiar flavors.
2. Flaky Puff Pastry Nutella Strudel
Swap the crescent dough for frozen puff pastry sheets. Thaw the sheets according to package directions, then cut them into rectangles. The pastry bakes into dozens of thin, buttery layers that shatter when bitten. The Nutella filling stays warm and molten inside. Because puff pastry contains more butter, the strudels feel richer and more indulgent. This variation pairs nicely with a dusting of powdered sugar after baking.
3. Whole Wheat Dough Nutella Strudel
Replace half of the bread flour with whole wheat flour for a heartier texture. Whole wheat flour adds a nutty flavor and extra fiber, making the strudels feel more substantial. The dough will be slightly denser, but the Nutella filling keeps each bite satisfying. This version appeals to those who want a breakfast pastry that feels a little more wholesome. You can also add a tablespoon of honey to the dough for extra moisture.
4. Brioche Dough Nutella Strudel
Brioche dough contains more eggs and butter than standard crescent dough, resulting in a richer, more tender crumb. Use a brioche recipe that includes 3 to 4 eggs and about 6 tablespoons of butter per 2 cups of flour. The extra fat makes the dough almost cake-like in texture. When filled with Nutella and baked, these strudels feel like a decadent breakfast treat. They freeze well and reheat beautifully in a toaster oven.
5. Nutella and Strawberry Strudel
Spread a thin layer of strawberry jam or preserves under the Nutella before sealing the strudel. The tartness of the strawberries cuts through the sweetness of the chocolate-hazelnut spread, creating a balanced flavor profile. Use seedless jam for a smoother texture or chunky preserves for little bursts of fruit. This combination mimics the popular chocolate-covered strawberry pairing and works especially well in spring and summer.
6. Nutella and Raspberry Strudel
Raspberry and chocolate form a classic duo, and this strudel variation celebrates that partnership. Spoon a teaspoon of raspberry preserves onto the dough before adding the Nutella. The bright, tangy raspberry flavor contrasts with the creamy Nutella in a way that feels sophisticated. For an extra touch, sprinkle a few fresh raspberries on top of the preserves before sealing. The berries soften during baking and create pockets of juicy flavor.
You may also enjoy reading: I Tried Barbra Streisand’s Instant Coffee Ice Cream Topping.
7. Nutella and Banana Strudel
Slice a ripe banana into thin rounds and arrange a few pieces over the Nutella before closing the strudel. Banana adds natural sweetness and a soft, creamy texture that complements the hazelnut notes in Nutella. The combination tastes reminiscent of a chocolate-hazelnut banana crepe. Be careful not to overfill, as too much banana can make the strudel soggy. Two or three thin slices per strudel is plenty.
8. Nutella and Cream Cheese Strudel
Mix 2 tablespoons of softened cream cheese with 1 teaspoon of sugar and a drop of vanilla extract. Spread this mixture on the dough first, then top with Nutella. The cream cheese adds a tangy richness that balances the sweetness of the Nutella. This variation tastes similar to a cheesecake-stuffed pastry. You can also drizzle a simple cream cheese icing over the baked strudels for extra indulgence.
9. Nutella and Hazelnut Crunch Strudel
Crush a small handful of toasted hazelnuts and sprinkle them over the Nutella before sealing the strudel. The nuts add a satisfying crunch that contrasts with the soft dough and creamy filling. Toast the hazelnuts in a dry skillet for 3 to 4 minutes until fragrant, then chop them coarsely. This variation amplifies the hazelnut flavor already present in Nutella and gives the strudel a more complex texture.
Tips for Freezing and Reheating Homemade Nutella Toaster Strudels
One of the best features of homemade toaster strudels is that you can make a large batch and freeze them for busy mornings. The key is to freeze them before baking or after baking, depending on your preference.
Freezing Unbaked Strudels
Assemble the strudels completely but do not let them rise after shaping. Place them on a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer the frozen strudels to a zip-top freezer bag. When you want to bake them, place the frozen strudels on a baking sheet, let them sit at room temperature for 20 minutes while the oven preheats, then bake as directed. You may need to add 2 to 3 extra minutes to the baking time.
Freezing Baked Strudels
Bake the strudels fully and let them cool completely on a wire rack. Wrap each strudel individually in plastic wrap, then place them in a freezer bag. To reheat, unwrap a strudel and warm it in a toaster oven or conventional oven at 350 degrees Fahrenheit for about 8 minutes. A standard pop-up toaster works for thinner strudels, but thicker ones may not fit.
Adding Icing After Reheating
If you plan to use cream cheese icing or a powdered sugar glaze, add it after reheating rather than before freezing. The icing can become soggy or separate during the freezing and reheating process. Prepare a fresh batch of icing when you are ready to serve, and drizzle it over the warm strudels for the best texture and appearance.
Frequently Asked Questions
Can I use a bread machine to make the dough for homemade Nutella toaster strudels?
Yes, a bread machine works well for this recipe. Add the ingredients in the order recommended by your machine manufacturer, select the dough cycle, and let the machine knead and rise the dough. Once the cycle finishes, proceed with rolling, filling, and baking as usual.
What is the best way to seal the edges of the strudels so the Nutella does not leak out?
Press the edges firmly with your fingers or use the tines of a fork to crimp them. Make sure the dough is not too dry at the edges; if it seems dry, moisten the border lightly with water before pressing. Leaving a small border around the filling also helps prevent leaks.
Can I substitute Nutella with another chocolate-hazelnut spread?
Absolutely. Many brands offer chocolate-hazelnut spreads with slightly different cocoa-to-hazelnut ratios. You can also use homemade chocolate-hazelnut spread if you prefer to control the sugar content. The texture and baking behavior remain similar across most brands.
How long do homemade Nutella toaster strudels stay fresh at room temperature?
Baked strudels stay fresh for about 2 days when stored in an airtight container at room temperature. After that, the pastry begins to soften and lose its crispness. For longer storage, freeze the strudels as described above.
Can I make these strudels gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the bread flour. Look for a blend that includes xanthan gum, which helps replicate the elasticity of gluten. The dough will be more delicate to handle, so work gently when rolling and shaping. Bake times may vary slightly, so check for golden color as your cue.
Experimenting with different dough types and fillings turns a simple breakfast into a creative project the whole family can enjoy. Pull a few frozen strudels from the freezer on a cold morning, warm them until golden, and watch everyone gather around the table. That is the kind of breakfast that makes winter mornings feel a little warmer.
