Sugar-Free Strawberry Toaster Strudel
Indulge guilt-free with these homemade Sugar-Free Strawberry Toaster Strudels, a healthier twist on the classic breakfast treat! This recipe uses whole wheat pastry flour to create a flaky, buttery crust without added sugar, while the filling features a naturally sweet and tangy strawberry jam made with granulated erythritol or monk fruit sweetener. Crafted with wholesome ingredients like Greek yogurt and unsweetened almond milk, these strudels are light yet satisfyingly rich. Perfect for meal prep, these golden-brown pastries drizzled with sugar-free vanilla glaze can be served fresh from the oven or reheated for an easy morning pick-me-up. Packed with flavor, texture, and a touch of nostalgia, this recipe is ideal for those seeking a sweet treat without compromising on health-conscious choices.
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Recipe Information
Ingredients
- 2 cups Whole wheat pastry flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 cup Greek yogurt (plain, unsweetened)
- 2 cups Strawberries (fresh or frozen, chopped)
- 2 tablespoons Granulated erythritol (or monk fruit sweetener)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Unsweetened almond milk
- 3 tablespoons Powdered erythritol
- 0.5 teaspoons Vanilla extract
- 1 whole Egg (for egg wash, optional)
Instructions
In a food processor, combine the whole wheat pastry flour and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
Add the Greek yogurt to the food processor and pulse until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20-30 minutes.
In a medium saucepan over medium heat, combine the chopped strawberries, granulated erythritol, cornstarch, and water. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and the strawberries break down into a jam-like consistency. Remove from heat and let it cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to approximately 1/8-inch thickness. Cut the dough into 12 equal rectangles, about 4x3 inches each.
Place 6 rectangles onto the prepared baking sheet. Spoon about 1-2 tablespoons of the cooled strawberry filling onto the center of each rectangle, leaving a small border around the edges.
Brush the edges of the dough (optional: use beaten egg for egg wash) and place another rectangle of dough on top. Seal the edges by pressing them gently with a fork.
Poke a few small holes on the top of each strudel with a fork to allow steam to escape.
Bake the strudels in the preheated oven for 18-22 minutes, or until golden brown and flaky.
While the strudels bake, prepare the glaze by whisking together powdered erythritol, unsweetened almond milk, and vanilla extract until smooth.
Let the toasted strudels cool slightly before drizzling with the sugar-free glaze.
Serve warm or store in an airtight container for up to 2 days. To reheat, toast lightly in a toaster oven.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 19.7 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 344 mg | 26% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1675 mg | 36% | |
*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.
