Strawberry Toaster Strudels
Ingredients
- 2 Puff pastry sheets thawed
- 1 cp. Fresh strawberries diced
- 1/4 cp. Strawberry jam
- 1 tbsp. Lemon juice
- Cornstarch optional
- 2 tbsp. Plant-based milk divided
- 1 tbsp. Maple syrup
- 1 cp. Powdered sugar
- 1 tsp. Vanilla extract
Instructions
- Preheat oven to 400F.
- In a small saucepan add strawberries, jam, and lemon juice. Heat on medium-high and stir until jam has liquified and slightly boiling. Remove from heat.
- Roll out the puff pastry and cut lenthwise along the folds and horizontally in the middle so you have 6 evenly cut rectangles from each sheet.
- Spoon about 2 tbsp of the strawberry mixture onto the middle of a rectangle. Take another rectangle and place it on top. Use a fork to seal and crimp the edges and cut slits in the top. Repeat until all rectangles have been used.
- In a small bowl whisk together 1 tbsp. milk and maple syrup and brush the mixture on the tops of the toaster strudels.
- Bake 15 min. until golden brown.
- While toaster strudels are baking whisk the remaining milk, powdered sugar, and vanilla extract in a bowl and set aside.
- Once toaster strudels are done allow to cool slightly before drizzling with the icing.
- Enjoy!
Notes
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- Have fun and experiment with different fruits and jams such as apples, blueberries, and mangoes. You can even mix and match fruits and jams.
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- You can freeze these for up to 6 months. Freeze in a single layer on a baking sheet. Then place them in a freezer bag with a sheet of parchment paper between the strudels so they won't stick together.
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- The puff pastry will be too big for a slotted toaster. Defrost in a microwave for 30-45 seconds then heat in a toaster oven at 350F for about 5 minutes.
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- For a single serving of the icing mixture mix 1 tbsp. powdered sugar with a few drops of plant-based milk. Use just enough milk to form a creamy consistency.