Homemade Toaster Strudel

Homemade Toaster Strudel

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

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Top down image of homemade toaster strudel on a plate with a mug of coffee and glass of milk to the right

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
Homemade toaster strudels on a wire rack with white flowers in the background

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.

bowl of coconut flour with butter smashed in

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.

Ball of homemade toaster strudel dough in a large bowl

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.

Homemade toaster strudel dough rolled out into a square with a rolling pin to the left and a knife on the lower right after cutting

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.

sheet pan with cut sheets of dough before filling

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.

Filling cut dough with brown sugar filling. Egg wash and filling in bowls to the left.

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.

Frosted homemade toaster strudels on a black wire rack

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.

Breakfast scene of homemade toaster strudels, coffee mug, glass of milk, and flowers

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.

Broken open homemade toaster strudel, one stacked on top of the other on a plate with a glass of milk and more toaster strudels in the background

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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This homemade toaster strudel recipe is healthy, gluten free, and filled with the perfect gooey brown sugar cinnamon filling. Top with a brown sugar cinnamon icing for an easy on-the-go breakfast your whole family will love! #toasterstrudel #easybreakfast #homemadetoasterstrudel #glutenfreebreakfast #breakfastforkids #healthybreakfastforkids #quickbreakfast #makeaheadbreakfast
Homemade Toaster Strudel
Prep Time
10 mins
Cook Time
20 mins
Chill Time
1 hr
Total Time
30 mins
 
Enjoy a healthier, gluten free breakfast with this warm brown sugar cinnamon homemade toaster strudel.
Course: Breakfast, Dessert
Cuisine: American, Gluten Free
Keyword: easy breakfast ideas, gluten free, healthy breakfast
Servings: 8 toaster strudels
Calories: 301 kcal
Ingredients
Crust Ingredients:
  • 2 cups coconut flour
  • 2 tsp. xanthan gum
  • ¼ tsp. salt
  • ½ cup {1 stick} cold butter cubed
  • ½ – 1 ¼ cup cold water
  • 1 egg beaten
Cinnamon Brown Sugar Filling Ingredients:
  • ½ cup Truvia brown sugar baking blend
  • 1 Tbsp. coconut flour
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla
Glaze Ingredients:
  • cup leftover filling
  • ½ cup organic powdered sugar
  • 2 Tbsp. unsweetened vanilla almond milk
Directions
  1. Preheat oven to 400°F and grease two large baking sheets with baking spray.
  2. In a large bowl, whisk together the flour and salt. Cut the butter into the flour with a pastry cutter or fork until a sandy texture forms.
  3. Add the water and stir until a ball forms.* If it seems like the dough is dry, add 1 Tbsp. of water at a time until the dough is smooth, but not sticky.
  4. Form into a ball and place back in the bowl, cover and place in the refrigerator for 1 hour.
  5. On a lightly floured surface, roll out the dough into an 8” x 8” square.
  6. Cut the dough into 6 rectangles. Place half of the rectangles on the prepared baking sheets.**
  7. In a small bowl, stir together the filling ingredients.
  8. Brush half of the rectangles with the beaten egg. Spread about 1 Tbsp. of filling in the center of half of the pie dough rectangles.
  9. Top with the remaining rectangles and crimp the edges shut with the tip of a fork.***
  10. Brush the tops of the pastries with the remaining beaten egg.
  11. Bake for 20 minutes, until pastries are golden brown. Remove and let cool.
  12. Meanwhile, there should be about a ⅓ cup of filling ingredients remaining. Stir in the remaining frosting ingredients.
  13. Drizzle the frosting over the slightly cooled pastries**** and enjoy!
Recipe Notes

*Note: start with a ½ cup of water and continue to add until the dough is no longer crumbly. Depending on when you make this dough, if the air is dry, you will need to add more water.

**Note: I found it easiest to remove the rectangles from the floured surface with a spatula.

***Note: the dough can be a bit fragile. Press lightly with the tip of your fork to crimp the edges.

****Note: if you’re planning on freezing any of the pastries, wait to frost them until after you’ve toasted them.



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