This week, I am on a much-needed trip to the beach with my family. We have all of the cousins and their kids, along with the aunts, uncles, and grandparents!
One of my favorite parts of family vacation is always having people around for meals.
For me, there is nothing better than waking up in the morning to a kitchen full of people, hanging out and drinking coffee, and just talking about life.
For this weeks challenge, in honor of our Bluebird + Blackberries blog-aversary, we are throwing it back to where it all began—with a blackberry post!
Since I have all of my nieces and nephews around, I decided to make a kid favorite, toaster strudels!
Toaster strudels are very similar to Pop-Tarts, but a little more flaky, and are served warm.
Now growing up, I was only allowed to have these on special occasions, or when I was staying at my Mamaw’s house.
Because of this, I thought they would be the perfect treat for a beach vacation.
One important factor for me when it comes to cooking or baking on vacation is not having to buy a lot of ingredients. I don’t want to have to buy 25 different things that I will only use for one recipe and then leave at the beach.
This recipe has five ingredients, yep, that’s it, five.
In my pre-baby days, I would have made the puff pastry from scratch.
Now I choose to get my baking done while the baby is napping, so that when she wakes up I can spend my time with her instead of waiting for dough to chill and laminate.
And one more vacation cooking tip and trick—don’t be afraid to be innovative when it comes to cooking while traveling!
If you don’t have all of the normal equipment comforts of home, get creative! Use a cheese board for a cutting board, or a water bottle for a rolling pin (like I did above)!
Side Note: My mom started growing blackberries in her yard a few years ago. We stopped by their house before leaving town, and I let her know I wanted to use some of her fresh blackberries for my post.
Well she took the baby out to the garden to help her pick them... berry monster baby ate them all off the vine, lol. To her defense, Mom’s blackberry bushes only yield five or so blackberries a week. ;)
Blackberry Toaster (Oven) Strudels
makes: 6 toaster strudels
- 1 box puff pastry sheets (2 sheets)
- 4 ounces whipped cream cheese
- 3 tablespoons Suger in the Raw, more for garnish
- 1 pint fresh blackberries, halved (3 to 4 reserved for a garnish)
- 1 egg
- Preheat the oven to 400°F. Unfold the puff pastry sheets and give them a quick roll out, not increasing their length or width than more than ¼ inch. Then cut each sheet into six equal rectangles.
- In a bowl, mix together the whipped cream cheese and 3 tablespoons of the Sugar in the Raw. Scoop 1 tablespoon of this mixture into center of six of the puff pastry pieces, and smear it across the pastry (only put filling on six of the rectangles; the other six will be used for the tops); reserve the unused cream cheese mixture for a later use in this recipe. Place the blackberries on top of the cream cheese mixture.
- Add the egg to a bowl and mix well with a splash of water. Then rub the egg mixture around all edges of puff pastry (both tops and bottoms). Place the unfolded sheets on the tops of the filled sheets, and use a fork to crimp around the edges to hold the sheets together in the oven.
- Brush the toaster strudels with the egg wash, and sprinkle Sugar in the Raw on the tops. Place the strudels on a baking sheet, then bake until they are golden brown, and the bottoms of the pastries do not look wet—11 to 13 minutes.
- While the toaster strudels bake, add three to four blackberries to the remaining cream cheese mixture, mashing them up as you mix them in well.
- Remove the toaster strudels from the oven and scoop the cream cheese mixture on top of the pastries.
- Most puff pastry sheets come frozen; make sure to move the box to the refrigerator the night before you need them, so they are soft and pliable.
- This can all be done in a naptime or less, and gives the kiddos something yummy to wake up to!