Vegan Strawberry Toaster Strudel
Delight in the nostalgic charm of this Vegan Strawberry Toaster Strudel—an easy, plant-based twist on the classic breakfast treat. Featuring flaky vegan puff pastry and a homemade strawberry filling made with fresh, juicy berries, this recipe is perfect for satisfying your sweet tooth. Each strudel is baked to golden perfection and topped with a luscious vanilla glaze for a bakery-worthy finish. Ready in just 35 minutes, these homemade toaster strudels are not only dairy-free and egg-free but also incredibly simple to prepare. Whether enjoyed as a quick breakfast, snack, or dessert, they’re sure to impress vegans and non-vegans alike. Try this delightful pastry today and transform your mornings into something extraordinary!
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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
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Place the sealed pastries onto the prepared baking sheet. Brush the tops with a little more almond milk for a golden finish.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (599.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1728.1 |
| Total Fat 69.4g | 0% |
| Saturated Fat 27.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 840.3mg | 0% |
| Total Carbohydrate 269.1g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 155.5g | |
| Protein 14.9g | 0% |
| Vitamin D 6.2IU | 0% |
| Calcium 81.8mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 384.0mg | 0% |
Source of Calories