This recipe wasn’t something I intended on making. I originally bought a package of phyllo dough because I was attempting to make an egg, cheese and spinach pastry. I attempted. It was awful. And then I had an entire of box of leftover dough to use.
Next, I had the idea to create a fruit tart, and somehow in the midst of this, I came up with the idea to make homemade toaster strudels. Even better, I realized there weren’t really any vegan toaster strudel recipes out there.
I love Tofutti (tofu cream cheese) and wanted to make a vegan cream cheese frosting, but I was afraid when I mixed it with sweetener, it wasn’t going to taste very good. Fortunately, it came out amazing! I use coconut palm sugar for the sweetener, so just be aware that it will turn the frosting color slightly brown.
Last, I used my berry chia jam recipe for the filling, and my vegan toaster strudel recipe was complete!
Normally, I use both strawberries and raspberries for the berry chia jam filling, but for this recipe, I’m just going to use strawberries to make it easier. You’re also welcome to use whichever berry you prefer.
(Also, keep in mind you’ll need to thaw the phyllo dough for several hours before using it.)
|Homemade Toaster Strudels|| || |
- For strudels:
- 2 sheets of phyllo dough
- 1 tbsp coconut oil, melted
- For frosting:
- 2 tbsp coconut palm sugar
- 2 tbsp Tofutti cream cheese
- ⅛ tsp vanilla extract
- For filling:
- 1 cup strawberries, chopped
- 1 tbsp agave nectar or pure maple syrup
- 1 tbsp chia seeds
- Preheat oven to 375 degrees.
- First, prepare the strawberry filling by adding strawberries to a saucepan and cooking over low heat, stirring frequently, until berries begin to liquify. Mash with a fork and continue to stir for several minutes until berries break down into a sauce-like consistency.
- Stir in agave or maple syrup.
- Add chia seeds to sauce pan and stir for one minute, then remove from heat and let sit for 5-10 minutes to thicken.
- Next, prepare the dough. Place thawed pastry sheet on a flat surface and slice in half horizontally so you have two large rectangles. (Sheets of phyllo dough vary in size, so you may want to trim some off the top and bottom. Each strudel should measure about 3x6 inches.)
- Brush a layer of melted coconut oil onto the dough with a pastry brush, then fold each rectangle over about 3 inches, press down to seal, and repeat until you've reached the end.
- Brush a layer of coconut oil onto the front and back of each rectangle.
- Scoop half of the strawberry filling onto one of the rectangles, leaving ½ inch of space around the sides.
- Place the second rectangle on top and press the edges down firmly with a fork to seal.
- Repeat with second sheet of phyllo dough.
- Place both toaster strudels in the oven and bake for approximately 10 minutes or until dough is golden brown.
- While strudels are baking, preparing the frosting. Microwave Tofutti in a small bowl for about 10 seconds to soften, then add coconut sugar and vanilla extract and stir together until smooth.
- Remove strudels from oven and spread frosting over the top.