The last time I was at the grocery store Pillsbury toaster strudel caught my eye. I haven’t had it in ages! After a quick ingredient check, I was glad I hadn’t. All the syrups, oils, synthetic dyes, and good old petroleum TBHQ. Even if you decided to buy puff pastry and make the rest it is still seed and soy oils, which I am actively trying to avoid (no judgement if you aren’t).
I set out to make an easy puff pastry dough and a healthier filling. I was happy with the end result and the kids were obsessed. The puff pastry was pretty simple and used three ingredients. I used blackberries from our yard which I was super excited about and gelled up the consistency with chia seeds and some gelatin.
I was able to make the filling, as well as start the puff pastry dough, the night before. Sometimes with five kids a broken up recipe like that is great because then it doesn’t take up such a huge chunk of your time.
Tip 1: You can really use any berries you’d like, or just strawberries by themselves. You can also use regular sugar. I used a monk fruit sweetener I bought at Costco. Monk fruit is much sweeter than sugar (so you don’t need as much) but contains 0 calories and is thought to have antioxidant properties!
2. Make sure you really seal the sides with the fork. When it bakes they will resist the seal. I had my third born help me, and I should have gone over what he did, but they still tasted delicious!
3. That 1/8 in thickness is key to not having raw dough with the given time indicated in the recipe. If they are thicker you’ll want to cook them for longer.
4. You can do a cream cheese with vanilla extract and a splash of milk as a low sugar alternative to a powdered sugar glaze. My kids preferred the sugar. Shocker.
Berry Bliss: Elevate Your Mornings with Wholesome Homemade Toaster Strudels
Description
Puff pastry toaster strudel with healthier berry filling and a light glaze.
Puff Pastry Dough
Berry Filling
Glaze Frrosting
Instructions
- In a saucepan add berries, zest, and monk fruit sweetener (or sugar).
Smash down with a potato masher as it begins to boil. Add gelatin. - Stir and reduce heat. Add in chia seeds and let thicken for 1 min.
- Pour into glass container and store overnight until you’re ready to use. (If your making this all in one day just let it cool down for 10 minutes)
- The night or at least 4 hours before, use food processor with the metal blade to mix flour, salt, and 3/4 cup of the cold butter. (It helps to cube the butter first) Pulse until butter is absorbed. Don’t pulse more than 3x. Add water and repeat 4 or 5x until the dough comes together into a ball.
- On a lightly floured surface take the dough and knead approximately 10x. Gently roll it out to approximately 12×18.
- Fold the dough ends up to the middle and then the sides and wrap in plastic wrap and refrigerate for 2 hours or overnight.
- After it has chilled, on a lightly floured surface, repeat steps 2 and 3. Chill again if needed. Make sure your rolling pin stays floured to prevent sticking.
- I traced an index card for my strudel shape. You will cut 12.
- Place berry mixture inside leaving an 1/2″ boarder, place another rectangle on top and seal firmly (very) and place on parchment lined baking sheet. Bake for 22 minutes at 400 degrees.
- After the strudels have cooled a bit you can add a frosting by mixing the ingredients in a small bowl and pouring over the strudel. The consistency should be like school glue. Enjoy!
Berry Filling
Pastry Dough
Frosting Glaze
Notes
- You could also mix cream cheese with a little bit of milk and vanilla if you want to omit sugar.
