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Pillsbury Apple Toaster Strudel Frozen Pastries
Pillsbury Apple Toaster Strudel Frozen Pastries
6 ctPopular item
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About
Details
Natural and artificial flavor. Per 2 Pastries with Icing: 350 calories; 5 g sat fat (27% DV); 300 mg sodium (13% DV); 19 g total sugars. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. New look, same great taste! Icing included. www.TaosterStrudel.com. how2recycle.info. Questions? Comments? Save package and visit us on our website or call at 800-949-3990. www.toasterstrudel.com. Box Tops for Education: No more clipping. Scan your receipt. See how at btfe.com.
Ingredients
Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm And/or Soybean Oil, Sugar, High Fructose Corn Syrup, Corn Syrup, Dextrose, Contains 2% Or Less Of: Corn Starch, Modified Corn Starch, Hydrogenated Palm Oil, Salt, Dry Yeast, Modified Whey, Corn Syrup Solids, Wheat Starch, Lactic Acid, Whey Protein Concentrate, Mono And Diglycerides, Apple Juice Concentrate, Carboxymethylcellulose, Sodium Citrate, Microcrystalline Cellulose, Baking Soda, Preservatives (sodium Benzoate, Potassium Sorbate, Tbhq, Citric Acid) Artificial Color, Cinnamon, Xanthan Gum, Polysorbate 60, Natural And Artificial Flavor
Directions
Toasting Directions: Do not leave toaster or toaster oven unattended while heating product. 1. Set toaster or toaster oven on low to medium setting. 2. Toast frozen pastry 1 to 2 cycles or until hot and golden brown. Do not use metal utensil to remove pastry from toaster. Caution: pastry will be hot! Baking Directions: 1. Heat oven to 350 degrees F. 2. Place frozen pastries 1 inch apart on baking sheet. 3. Bake 9 to 10 minutes. Icing Directions: Tear or cut off icing packet along perforation. Tear or cut across top of packet. Squeeze icing onto hot pastry.
Keep frozen.
Warnings
Contains wheat and milk; May contain egg ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 180
- Total Fat 13g17%
- Saturated Fat 5g25%
- Trans Fat 0g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 2g
- Cholesterol 0mg0%
- Sodium 300mg13%
- Total Carbohydrate 53g19%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 5g
Details
Natural and artificial flavor. Per 2 Pastries with Icing: 350 calories; 5 g sat fat (27% DV); 300 mg sodium (13% DV); 19 g total sugars. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. New look, same great taste! Icing included. www.TaosterStrudel.com. how2recycle.info. Questions? Comments? Save package and visit us on our website or call at 800-949-3990. www.toasterstrudel.com. Box Tops for Education: No more clipping. Scan your receipt. See how at btfe.com.
Ingredients
Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm And/or Soybean Oil, Sugar, High Fructose Corn Syrup, Corn Syrup, Dextrose, Contains 2% Or Less Of: Corn Starch, Modified Corn Starch, Hydrogenated Palm Oil, Salt, Dry Yeast, Modified Whey, Corn Syrup Solids, Wheat Starch, Lactic Acid, Whey Protein Concentrate, Mono And Diglycerides, Apple Juice Concentrate, Carboxymethylcellulose, Sodium Citrate, Microcrystalline Cellulose, Baking Soda, Preservatives (sodium Benzoate, Potassium Sorbate, Tbhq, Citric Acid) Artificial Color, Cinnamon, Xanthan Gum, Polysorbate 60, Natural And Artificial Flavor
Directions
Toasting Directions: Do not leave toaster or toaster oven unattended while heating product. 1. Set toaster or toaster oven on low to medium setting. 2. Toast frozen pastry 1 to 2 cycles or until hot and golden brown. Do not use metal utensil to remove pastry from toaster. Caution: pastry will be hot! Baking Directions: 1. Heat oven to 350 degrees F. 2. Place frozen pastries 1 inch apart on baking sheet. 3. Bake 9 to 10 minutes. Icing Directions: Tear or cut off icing packet along perforation. Tear or cut across top of packet. Squeeze icing onto hot pastry.
Keep frozen.
Warnings
Contains wheat and milk; May contain egg ingredients.
Common questions
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