Carrot Cake Jam Toaster Strudel

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If you grew up when I did, Toaster Strudel and Pop-Tarts were the jam. If you’re my brother, they still are. While I can’t help but love them I do want to make healthier versions for my family. When I came across the Carrot Cake Jam Recipe by Ball Canning I knew I had to incorporate that into the rotation of Toaster Strudels with a cream cheese glaze.

What you need to make Carrot Cake Jam by Ball Canning from the Ball Complete Book of Home Preserving

INGREDIENTS

• 1-1/2 cups finely grated peeled carrots
• 1-1/2 cups chopped cored peeled pears
• 1-3/4 cups canned pineapple, including juice
• 3 Tbsp bottled lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 6 Tbsp Ball® RealFruit Classic Pectin
• 6-1/2 cups sugar

DIRECTIONS

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
2. Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. Ladle hot carrot cake jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

To make the pastry dough:

INGREDIENTS

• 4 c. all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 2/3 c. butter
• 1 beaten egg
• 1/2 c lukewarm water
• 1 TBSP vinegar

DIRECTIONS

Makes enough for 2 pie crusts

1. Mix dry ingredients.
2. Add butter and combine to crumbly
3. Add egg, water, and vinegar
4. Combine into a dough and let rest in the refrigerator for about 30 minutes up to 2 weeks

How to Make the Carrot Cake Jam Toaster Strudel

1. Get your pastry dough from the fridge
2. Divide it into two
3. Roll the pastry dough into roughly the same size rectangles, about enough to make 6 or 8 bottom and topped toaster strudels
4. Cut any excess dough off to make the rectangles uniform
5. Cut into 6 or 8 equal rectangles
6. Lay the bottom piece down onto the baking sheet and top it with jam, making sure to leave room on all sides to seal them
7. Using your finger, dip it in water and put the water around all sides of the strudel. Top with the matching crust and push the sides down. Repeat with all others
8. Using a fork, crimp all edges. You may have to move them around to get all edges properly.
9. Bake at 400 degrees F for approx. 20 minutes
10. Let cool completely and top with glaze of your choice

Cream Cheese Glaze

• 1 c. powdered sugar
• 2 TBSP milk or cream
• 2 TBSP Cream Cheese
• 1/4 tsp vanilla (optional)

Combine, stir, and drizzle!