Vegan Strawberry Toaster Strudel
Indulge in a nostalgic breakfast treat with this Vegan Strawberry Toaster Strudel, crafted entirely from plant-based ingredients for a dairy-free delight! Featuring crisp, golden vegan puff pastry encasing a luscious homemade strawberry filling, this recipe brings a fresh twist to the classic toaster strudel. The filling is made with real diced strawberries and a touch of sugar, thickened to perfection for that gooey bite. Topped with a sleek vanilla glaze, these strudels offer the perfect balance of sweet and buttery flavors. Ready in under 40 minutes, they’re ideal for a quick yet satisfying breakfast or snack. Whether served warm from the oven or enjoyed at room temperature, these dairy-free delights will impress both kids and adults alike. Perfect for vegans or anyone looking for an irresistible bakery-style breakfast at home!
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Recipe Information
Ingredients
- 1 sheet vegan puff pastry (frozen, thawed overnight)
- 1 cup fresh strawberries (diced)
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 tablespoon unsweetened almond milk (or other plant-based milk)
- 1 cup powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, combine the diced strawberries and granulated sugar. Cook until the strawberries break down and release their juices, about 5-7 minutes.
In a small bowl, mix the cornstarch with water to form a slurry. Add this mixture to the saucepan and cook for another 1-2 minutes, or until the filling thickens. Remove from heat and set aside to cool.
On a lightly floured surface, roll out the thawed vegan puff pastry sheet slightly to smooth the edges, if needed. Cut the pastry into 8 equal rectangles.
Place a small dollop (about 2 teaspoons) of the cooled strawberry filling onto the center of 4 rectangles. Spread gently, leaving a border of about 1/4 inch around the edges.
Brush the edges of the filled rectangles lightly with almond milk, then top with the remaining 4 pastry rectangles. Use a fork to seal the edges by pressing down gently around the border.
Place the sealed pastries onto the prepared baking sheet. Brush the tops with a little more almond milk for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the pastries are puffed and golden brown. Remove from the oven and allow to cool slightly.
While the pastries cool, make the glaze by whisking together the powdered sugar, vanilla extract, and 1 tablespoon of almond milk. Add more almond milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.
Drizzle the glaze over the cooled pastries and let set for a few minutes before serving. Enjoy your homemade vegan strawberry toaster strudel!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 155.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 384 mg | 8% | |
*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.
