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.