Vegan Toaster Strudels

These vegan toaster strudels will transport you back to childhood in one deliciously, flakey bite. Pick and choose fillings for incredible variations.

Course Breakfast

Cuisine American

Keyword vegan breakfast

Servings toaster strudels

Calories 685kcal

Author LarishaBernard

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