Some super easy gluten free toaster strudels I made from scratch this morning with a deliciously apple and cinnamon filling and a basic two ingredients cream cheese icing.
Is there a more iconic 90s ‘breakfast’ food (that really should have never been classified as a breakfast food because hello it’s a dessert at best) than that? Everyone always talks about pop tarts, but for me it was team toaster strudels all the way! Anyone else?
So I decided to make my own (but better 😜) because let’s be honest, my fond childhood memories are probably heavily distorted. They’re super really easy to make, take seconds to whip up and are so delicious. 😍
Did you guys in the UK even have these?
P.S.: I used Jus-Rol gluten free puff pastry to make these.
Gluten Free Toaster Strudels Recipe:
- Gluten free puff pastry (I used Jus-Rol)
- 1-2 tsp butter (to brush over the strudels)
- 90g finely chopped apple (about half of an apple)
- ½ tsp ground cinnamon
- ¼ tsp ginger powder
- Dash of nutmeg
- Dash of cloves
- 1 + ½ tsp brown sugar
- 1 + ½ tsp lemon juice
- Optional: crushed walnuts
- 60g plain cream cheese
- Icing sugar (to taste)
COOKING TEMPERATURE: 200C (392F)
BAKING TIME: 15 to 20 minutes (until puffy and golden)
PREPARE THE FILLING:
- Finely chop the apple and mix with the other filling ingredients. Set aside.
PREPARE THE ICING:
- Mix the cream cheese and icing sugar in a bowl (you can add as much or as little as you want).
- To serve, transfer into a piping bag and pipe over your toaster strudels for perfect drizzles or simply spread it on top with a spoon or knife. 👍
MAKE YOUR TOASTER STRUDELS:
- Take your puff pastry out of the fridge and let it sit at room temperature for 20-25 minutes before getting started. This prevents it from cracking when you unroll it and also improves the texture. Note: but if cracks do happen, just smudge them closed with your fingers.
- Cut the pastry into 3 or 4 rectangles.
- Melt the butter in the microwave and brush a bit over half of the rectangles with a pastry brush, leaving a bit of room untouched around the edges.
- Add some filling over the buttery half and fold each pastry in half.
- Carefully press the sides shut with your fingers and then, using a fork, create little dents all along the edges (but don’t go all the way through the pastry).
- Brush some melted butter all over the pastries.
- Line a baking tray with baking paper and cook in a pre-heated oven (200C/390F) for 15 to 20 minutes, or until puffy and golden.
- Serve with a generous drizzle of cream cheese icing on top.