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Flaky puff pastry baked over a layer of butter, brown sugar, and cream cheese, then flipped to reveal a caramelised base — drizzled with a simple vanilla icing for a homemade toaster strudel that beats the original.
Servings
6
Freeze time
15 min
Cook time
15 min
Total time
45 min
Ingredients — 6 pastries
| Ingredient | Quantity | Unit |
|---|---|---|
| Pastry | ||
| Cream cheese | 6 | oz |
| Butter | 4 | tbsp |
| Brown sugar | 6 | tbsp |
| Puff pastry sheet | 1 | — |
| Large egg, beaten | 1 | — |
| Icing | ||
| Confectioners' sugar | 1 | cup |
| Milk, plus more as needed | 1 | tbsp |
Directions
1
Freeze the cream cheese. Place the cream cheese in the freezer for 15 minutes. This firms it up just enough to slice cleanly without squashing.
2
Preheat and prep. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
3
Layer the base. Slice the butter into 12 even pieces. Arrange 2 slices side by side in each of 6 sections across the prepared baking sheet. Spoon 1 tablespoon of brown sugar over each pair of butter slices.
4
Add the cream cheese. Slice the partially frozen cream cheese into 12 pieces. Lay 2 slices side by side on top of each brown sugar mound.
5
Top with pastry. On a lightly floured surface, gently roll the puff pastry sheet to even it out, then cut into 6 rectangles. Drape one rectangle over each cream cheese mound, pressing the pastry down around and slightly into the filling. Use a fork to crimp and seal the edges all the way around. Brush each pastry generously with the beaten egg.
6
Bake and flip. Bake for 15 to 18 minutes until the pastry is puffed, golden, and flaky. Remove from the oven and leave to stand on the baking sheet for 10 minutes — then carefully flip each pastry over so the caramelised butter and brown sugar base faces up.
7
Ice and serve. While the pastries rest, whisk the confectioners' sugar and milk together until smooth and pourable, adding a little extra milk if needed to reach a drizzling consistency. Drizzle generously over the warm flipped pastries and serve immediately.
Cook's notes
The flip is the magic
The butter and brown sugar bake directly on the parchment underneath the pastry, creating a caramelised, sticky base. Flipping the pastries after baking reveals this layer and turns the bottom into the beautiful, glazed top — just like a classic tarte tatin technique.
Don't skip the freeze
Fifteen minutes in the freezer takes cream cheese from squashy and hard to work with to firm and easy to slice into clean portions. It also means it holds its shape better under the pastry during baking.
Rest before flipping
The 10-minute rest after baking is important — the caramel needs time to set slightly so it doesn't pour off the pastry the moment you flip. Flip too soon and you'll lose most of that sticky, buttery layer onto the parchment.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
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