Homemade Toaster Strudel

Enjoy a healthier, gluten free breakfast with this warm brown sugar cinnamon homemade toaster strudel.

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When my brother and I were in high school, quick, on-the-go breakfasts like pop tarts were staples in our kitchen cabinets. They were quick to grab and eat in the car.

On the weekends though, enjoying a warm toaster strudel was like a little gift of heaven.

The flaky pastry filled with a jam-like center and topped with that perfect swirl of icing.

Two issues always came into play with those toaster strudels.

1. You had to be a master toaster: don’t burn the outside pastry, but make sure the filling isn’t still frozen on the inside
2. There was never quite enough icing: those tiny packets just never provided enough of the sweet stuff

While those were two valid issues back then {and still are} regarding toaster strudels, my qualms are more around the long list of unpronounceable ingredients.

Plus, those who are gluten free never really got the chance to enjoy one of these pastries.

So, I set out to create a gluten free, healthy alternative, that’s still sweet and delicious.

Homemade Toaster Strudel: the dough

The dough for these homemade toaster strudels is actually quite easy to make.

We start with coconut flour and butter. Cold butter is going to help create that flaky, chewy texture of our pastry.

Since many of us don’t have pastry cutters just lying around our homes, myself included {*gasp*, I know}, the easiest way to cut the butter into the flour is to first use a fork to smash it down.

Then use your fingers to basically rub the flour and butter together until it becomes a sandy-like texture.

All that’s left for the dough is to stir in the water until if forms a nice dough ball.

Because I made these homemade toaster strudels in the winter, the air was very dry, and required a lot more water than I was anticipating.

Depending on when you’re making these, I would suggest starting out with about a half cup of water and then continue adding, little by little, until the dough ball forms.

See how simple that was?

Rolling and cutting

During this time, the dough has been refrigerated to solidify the butter to the flour.

So now we start rolling.

I found it easiest to press the dough ball out with my hands, first, and then roll it out with a rolling pin.

Next came the cutting. Trim off the edges of the rolled out dough to create a square. If you’re a perfectionist like me, use a ruler to get nice straight edges.

Cut that square into smaller squares to create the tops and bottoms of your gluten free homemade toaster strudel.

Continue to repeat that process until no dough remains.

We’re on a roll now {haha, couldn’t help myself}.

Filling and Frosting

Typical toaster strudels were filled with jam-like fillings, like strawberry, blueberry, or sometimes even cream cheese {which would end up being scalding hot by the time it came out of the toaster}.

But for my homemade toaster strudels, I wanted to combine this classic with my favorite pop tart classic: brown sugar cinnamon.

That gooey brown sugar and cinnamon center always has me drooling, so that’s the filling I opted for today.

If you decide to try it with a jam filling, I would love to know how it turns out!

Mix together some of my favorite Truvia brown sugar baking blend and cinnamon for the filling.

Sprinkle it in the center and top with one of your dough rectangles. Of course I had to do the crimped edges, because it reminds me so much of the classic pop tart breakfast.

If you haven’t noticed, we’re kind of combining two of my favorites, and classic, breakfast foods.

All that’s left is to turn the remainder of the filling into frosting by adding some organic powdered sugar and almond milk.

Drizzle all over the top of the warm, freshly baked, homemade toaster strudels and enjoy right away.

Freezing Homemade Toaster Strudel

If you plan on freezing these toaster strudels to eat later in the week, or have a simple, quick and gluten free breakfast on the ready, make sure to frost them once they come out of the toaster.

The thick and flaky crust is so reminiscent of the classic toaster strudel, but that warm, gooey, cinnamon and brown sugar filling will take you right back to pop tart land.

Are you team toaster strudel or team pop tart? Tell me in the comments below!

Looking for more on-the-go breakfast ideas? Check these out:

Strawberry Oat Bars

Baked Chocolate Protein Donuts

Morning Power Green Smoothie

    

	
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