Dairy-Free Strawberry Toaster Strudel
Indulge in the nostalgic charm of homemade breakfast pastries with this Dairy-Free Strawberry Toaster Strudel recipe! Perfectly flaky dairy-free puff pastry encases a luscious filling of naturally sweetened strawberry jam, creating a delightful balance of texture and flavor. Each strudel is sealed with precision and topped with a silky glaze made from unsweetened almond milk, powdered sugar, and vanilla extract, ensuring a beautiful finish that's entirely dairy-free. Ready in just under 40 minutes, these golden-brown pastries are baked to perfection and can be enjoyed fresh or reheated for a crisp treat later. Ideal for those seeking dairy-free breakfast ideas or easy, homemade snacks, these strawberry strudels will add a touch of magic to your mornings!
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Recipe Information
Ingredients
- 2 sheets Dairy-free puff pastry sheets
- 6 tablespoons Strawberry jam (dairy-free, naturally sweetened if preferred)
- 1 tablespoon Unsweetened almond milk
- 0.5 cup Powdered sugar
- 0.5 teaspoon Vanilla extract
- 1 teaspoon Cornstarch (optional, for sealing edges)
- 1 teaspoon Water (for cornstarch slurry, optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a clean, lightly floured surface, roll out the dairy-free puff pastry sheets if needed, and cut each sheet into 4 equal rectangles for a total of 8 rectangles.
To prepare each strudel, spoon 1 to 1.5 tablespoons of strawberry jam onto the center of 4 of the rectangles, leaving a 1/2-inch border around the edges.
If using the optional cornstarch slurry to seal the edges, mix the cornstarch and water together in a small bowl. Lightly brush the slurry (or just water) along the edges of the rectangles with jam.
Place the remaining puff pastry rectangles on top of the jam-covered ones and press the edges together gently to seal. Use a fork to crimp the edges for a decorative and secure seal.
Place the assembled strudels on the prepared baking sheet and use a sharp knife to make 2 to 3 small slits in the top of each one to allow steam to escape during baking.
Bake the strudels in the preheated oven for 16-18 minutes, or until they are golden brown and puffed up. Remove from the oven and let them cool slightly on a wire rack.
While the strudels cool, prepare the glaze by whisking together the powdered sugar, unsweetened almond milk, and vanilla extract in a small bowl until smooth and drizzleable.
Once the strudels are warm to the touch (not hot), drizzle the glaze over the top with a spoon or piping bag.
Serve immediately and enjoy, or allow them to cool completely and store in an airtight container for up to 2 days. Reheat in a toaster oven for a few minutes to crisp them back up before serving.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 105.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
