Low Sodium Strawberry Toaster Strudel
Indulge in a homemade treat with this Low Sodium Strawberry Toaster Strudel recipe, a healthier spin on the classic childhood favorite. Perfectly flaky pastry is made from scratch using unsalted butter and rolled into delicate layers, enveloping a sweet, tangy filling of low sodium strawberry jam. With minimal added sodium, this recipe caters to heart-healthy diets without compromising on flavor. Topped with a luscious vanilla glaze, these delightful strudels are baked to golden perfection and ready to brighten your morning or satisfy an afternoon snack craving. Easy to customize and made in just over an hour, this wholesome twist on toaster strudels is a must-try for anyone seeking a balanced treat with iconic flavors.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 6 tablespoons Ice water
- 1 cup Low sodium strawberry jam
- 1 large Egg
- 1 cup Powdered sugar
- 2 tablespoons Milk (low sodium or unsweetened plant-based milk)
- 0.5 teaspoons Vanilla extract (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Cut in cold, unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Slowly add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 12 even rectangles (approximately 3 inches by 5 inches).
Place 6 of the rectangles on the prepared baking sheet. Spoon about 2 tablespoons of the low sodium strawberry jam into the center of each rectangle, leaving a small border around the edges.
Beat the egg with 1 tablespoon of water to create an egg wash. Brush the edges of each filled rectangle with the egg wash.
Place the remaining 6 dough rectangles on top of the jam-filled rectangles, pressing the edges firmly to seal. Use a fork to crimp the edges for extra security.
Brush the tops of the strudels with the remaining egg wash and prick the tops with a fork to allow steam to escape.
Bake in the preheated oven for 18-20 minutes, or until the strudels are golden brown.
While the strudels cool slightly, make the glaze by whisking together powdered sugar, milk, and vanilla extract (if using) until smooth.
Drizzle the glaze over the cooled strudels before serving.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 471.1 g | 171% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 249.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 169 mg | 13% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 602 mg | 13% | |
*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.
