Description

While these aren’t made in the toaster, it is definitely reminiscent of a toaster strudel from days of old, and they are so easy to put together for a breakfast or brunch. You can make them any flavor you want by using your favorite fruit preserves.

Ingredients

Units Scale

1 package of gluten free puff pastry (2 sheets) thawed according to package directions (see notes for brand choice)
6 tablespoons fruit preserves
2 teaspoon cornstarch or arrowroot
1 egg + 1 tablespoon milk or non-dairy alternative

For icing:

1 cup powdered sugar
1 tablespoon milk or non-dairy milk
Optional: a few drops of liquid or a small amount of powdered natural food coloring. See “shop this recipe” above for my favorites.

Instructions

Preheat the oven to 400 degrees Fahrenheit and cover a baking sheet with parchment or a silicon baking mat.
Make an egg wash by whisking 1 egg + 1 tablespoon milk until uniform and no clumps remain. Set aside.
Whisk together 1/3 cup +1 tablespoon fruit preserves with 2 teaspoons cornstarch or arrowroot. Set aside.
Unroll 2 sheets puff pastry and cut each sheet into 6 equal rectangles.
Place the puff pastry rectangles on the baking sheet and brush the outside edges of each rectangle with the egg wash. (Putting them on the baking sheet now just makes it easier so there is no worry of breaking the seams when transferring them from one surface to another.)
Place one tablespoon preserves on 6 of the 12 rectangles. Use the other rectangle with no filling to cover the filling side, and pinch the seams together very well making sure there are no gaps. You may use a fork to crimp them, but I find my fingers work best for getting them completely sealed.
Brush the tops of all the pastries with the egg wash.
Cut one or two slits in the top of each pastry so steam can easily escape while baking, making sure to cut through the top layer of pastry but not through to the bottom.
Space the pastries evenly apart on the baking sheet and bake for 18 minutes or until the tops are golden.
Cool for 15 minutes before drizzling on icing using a whisk or fork.

Make the icing:

In a small bowl, whisk together 1 cup powdered sugar and 1 tablespoon milk with optional food coloring. You don’t want the icing to be too thin, but it should be a drizzling consistency.

Notes

Gluten free puff pastry: My go-to brand is Schar brand gluten free puff pastry which is honestly the only one I have ever seen at my local grocery. I like this one because it’s dairy free as well.
Using regular puff pastry: This recipe can be made in exactly the same way using non-gluten free puff pastry.
Serving suggestions: These pastries could be served as part of a breakfast, brunch, late afternoon snack with tea/coffee, or even as a dessert (warm with a small scoop of vanilla ice cream perhaps?)
Saving and reheating: While they are best fresh, the pastries will keep in an airtight container in the refrigerator for up to 3 days. I suggest reheating them in the oven or toaster oven for best results. Reheat in the oven on 350 degrees F for a few minutes until warmed through.