this recipe for vegan toaster strudel is so easy to make. it only requires 5 ingredients and it comes out absolutely delicious. these are even better than the toaster strudel from growing up!
I think any kid who grew up in the 90s had toaster strudel at least once! it was a fun breakfast pastry that was flaky, sweet, and delicious. easy to pop up in a toaster but hard to put that icing on. this recipe is semi-homemade as we are using puff pastry from the store and premade jam. it makes the vegan toaster strudel come together much more quickly and you will be eating these before you know it.
The Ingredients
- Puff Pastry: you can find this in the frozen section of your food store usually by the dessert section. The Pepperidge Farm brand is vegan friendly and I found another brand (as seen in the picture) that is good too! Just always check the ingredients. If you want to make homemade puff pastry you certainly can and my friend Britt even has a gluten-free homemade puff pastry on her blog!
- Strawberry Preserves or Jam: this is the filling for our toaster strudel. I splurged and got the Bonne Maman preserves but you can use anyone you like. Also, feel free to change up the flavors and use blueberry, raspberry or really anything you like!
- Organic Powdered Sugar: this is used in the icing, to ensure it is vegan friendly if you live in the US use organic.
- Non-Dairy Milk: you can use anyone you like here, it is brushed on the pastries and use in the icing.
- Vanilla Extract: used to add flavor into the icing but you can leave it out if you like.
Why You’ll Love This Recipe
I personally feel like vegans don’t always get the chance to enjoy breakfast pastries. If you are lucky you may get some fun bakeries near you that have options but for the some they can be hard to find. However, because you can make this recipe and it is so easy it will give you the best breakfast treat! You will love not only how easy they are to make but how easy they are to customize. Use any jams or fillings you like and you can play around with the extracts you put into the icing as well like orange, almond, or even mix in a little vegan cream cheese.
Vegan Toaster Strudel Making Tips
This recipe is easy to make but here are a few things to help you out!
- Make sure your puff pastry is fully thawed. A simple thing but just make sure it has full time to thaw according to the directions on your box.
- Don’t scoop too much jam into the middle. I think I went a little overboard with the amount of jam I did initially so do a little less so that way it doesn’t spill out.
- Seal the toaster strudel well. Make sure when laying the piece of dough on top of the other piece of dough be sure to press and really seal this all together. Then use your fork to seal the edges. This will help the jam to stay in better. However, if some jam spills out that is okay too!
- Know your oven. Always a big tip in baking everyone’s ovens run differently so feel free to adjust the baking time to fit your ovens needs.
More Breakfast Recipes
Vegan Toaster Strudel FAQ
- Is this recipe gluten free? No, but you can read the note in the ingredients section about gluten free puff pastry.
- Is this recipe soy free? That will depend on your puff pastry, some may have soybean oil in it.
- Is this recipe nut free? Yes, as long as you use a nut free non-dairy milk.
- How long do these last? Up to 4 days on the counter or fridge.
- How do I reheat these? You can warm them up in the microwave, air fryer, or oven.
- Can I freeze them? Yes, after baking allow them to cool and then place in the freezer and do not ice them. You can ice them before eating them. Reheat in air fryer or oven.
- Can I put them in a toaster? Unfortunately, these will just be too big for a toaster.
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Vegan Toaster Strudel
Ingredients
- 2 sheets puff pastry (17.65 ounces/500g), thawed
- ¼ cup (60ml) non-dairy milk, unsweetened
- 1 (13 ounce/370g) jar strawberry preserves or jam
- ½ cup (60g) organic powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (204°C).
- Cut the thawed sheet of puff pastry into 8 rectangles and separate from themselves. I like to do 4 rows and then cut across it in half to make the 8.
- On one half of the rectangles scoop about 1 to 2 tablespoons of the jam. Do not add too much as it may cause it to leak out during baking. So 4 rectangle should have filling on top and 4 should be plain.
- Place the plain puff pastry over top and use your fingers to push down and seal the pastry together. Then use a fork to crimp and seal the edges together. If you like you can use a knife to cut off any uneven edges and make them have straight edges like you can see in picture 4. Use a fork to also make a few small holes in the middle for ventilation.
- Place onto a lined baking sheet and repeat the process with the other puff pastry sheet. Lightly brush with the non-dairy milk.
- Bake for 20 minutes or until golden brown. Remove from the oven and allow to cool for 10 minutes.
- Make the icing by combining the powdered sugar, 2 to 3 teaspoons of non-dairy milk, and vanilla extract in a small bowl. You can make the icing as thin or thick as you like by adding in more or less liquid. I always like to add in slowly until I reach my desired consistency.
- Drizzle the icing over top and enjoy.
Video
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