These vegan toaster strudels will transport you back to childhood in one deliciously, flakey bite. Pick and choose fillings for incredible variations.
Your minds aren’t fooling you, it’s vegan toaster strudel time.
Toaster strudels were thee thing for breakfast for American kids in the 90s. I mean they were soft and flakey, topped with icing and a delicious jam filling. Making them immediately better than pop-tarts.
We may even venture to say that we personally liked these vegan homemade strudels better than the original?
Is that wrong to say? Well, if it is, I don’t want to be right.
They are flakey, and soft at the same time, but they are also incredibly easy. I mean truly, the hardest part about this whole recipe is having to wait for the puff pastry shell to thaw and then wait for it to back. The prep part is the easiest and possibly one of the fastest on our site for sure.
If you can happen to find gluten free puff pastry shells that are vegan friendly, it can be totally safe for allergens too.
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VEGAN TOASTER STRUDELS INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these dairy free toaster strudels:
- puff pastry – Pepperidge Farm puff pastry is accidentally vegan and that’s what we are using here.
- strawberry jam- this makes these strawberry flavored on the inside of our toaster strudels
- cornstarch – we use this with our strawberry jam to thicken it a bit and make sure when it’s warmed it just doesn’t soak into the puff pastry and actually stays as a filling
- dairy free milk – any non-dairy milk will work for this recipe. We use an unsweetened vanilla version.
- maple syrup – adds just a touch a sweetness to the crust, but also helps with stickiness to adhere the layers
SUBSTITUTIONS AND VARIATIONS:
- strawberry jam- try switching up the flavors of jam or jelly, your favorite fruit compotes, and more! Our brown sugar filling could also be a nice switch up
- cornstarch – arrowroot powder could be substituted for the cornstarch
- dairy free milk – water could also work
- maple syrup – agave or date syrup, another liquid sweetener could be used as well
Frequently Asked Questions:
This recipe seems easy, but there are some tricks you’re going to have to pull to make it allergen friendly. If you can locate a vegan gluten free puff pastry, then that’s step one. Use soy free vegan butter in the icing and omit the almond extract.
Heat in the microwave for a few seconds or in an air fryer or oven until heated through (about 5-7 minutes depending on which using)
We recommend eating within 3 days. Store in an air tight container in the fridge and reheat as described above.
Yes. We’d recommend freezing before cooking. So assemble them up to the point of sealing the edges. Then, place on a wax lined sheet and into the freezer to flash freeze for 30 minutes. Then into an air tight freezer safe container or bag. *Do not brush the top until ready to bake
What other vegan recipes ideas could I make with puff pastry shells?
Puff pastry shells are so versatile and that makes them amazing for recipes. What’s fun is that if you live somewhere with the Pepperidge Farms brands, that are accidentally vegan friendly! Winning!
Here’s some more sweet and savory recipes that we have using puff pastry shells:
- Cheesy Vegan Potato and Onion Puff Pastry
- Toasted Vegan Smores (photoed above)
- Sweet and Savory Vegan Cheesy Garlic Twists
- Vegan Grilled Fruit Tart
- Vegan Blueberry Fruit Tart
- Mushroom Free Vegan Lentil Wellington
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Vegan Toaster Strudels
Ingredients
- 2 sheets vegan-friendly puff pastry, thawed
- 3/4 cup strawberry jam (sub with other jam/jelly flavors)
- 2 tsp cornstarch (sub for arrowroot powder)
- 1 tbsp maple syrup
- 1 tbsp non-dairy milk
For the Icing
- 1 1/2 tbsp non-dairy butter, melted
- 1 cup powdered sugar
- 2 tsp non-dairy milk, more as needed for consistency
- 1/4 tsp vanilla
- 1/8 tsp almond extract, optional
- pinch of salt
Instructions
- *Make sure puff pastry sheets are thawed before starting.Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone liners.
- On a lightly floured surface, lay out 1 sheet of puff pastry. Cut into 6 equal rectangles.
- In a small bowl whisk together jam and cornstarch. Spoon 1 1/2 Tbsp jam mixture over top of 3 of the rectangles, leaving about 1/2-inch rim around all edges uncoated.
- In a separate small bowl, whisk together maple syrup and non-dairy milk. Lightly brush edges not covered with jam mixture. Place remaining cut puff pastry rectangles over the top and using the back of a fork, seal the edges.
- Place in fridge and repeat with remaining sheet of puff pastry.
- Lightly brush the tops of each strudel with maple syrup wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm then drizzle icing over top.
- For the icing, whisk together all ingredients in a small bowl until well blended. Add more non-dairy milk to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.
Nutrition
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Intimate
Hi there! I’m always thirsty to try your recipes! So here I am…
Do you have any suggestions on using vegan cream cheese as opposed to fruit jam? I don’t care for jam/jelly pastries.
Intimate
LarishaBernard
You definitely could – same amount . You want a cream cheese that isn’t hugely oil based (like Violife likely wouldn’t be a great option because it basically melts when heated).