Eggless Toaster Strudels

Total time1 hr 52 min

Prep time30 min

Cook time22 min

4.7

(25)

Few things hit the nostalgia button quite like a flaky, jam-filled pastry drizzled with that iconic white glaze — and this homemade version delivers every bit of that childhood magic. The laminated dough is built from flour, frozen butter cubes, and ice water, worked together with a fold-and-press technique that creates genuinely flaky, golden layers without any eggs in sight. A quick strawberry jam and cornstarch filling keeps things thick and jammy so it doesn't burst out during baking, and dairy free milk stands in seamlessly for the egg wash to give each strudel that beautiful deep-golden finish. The vanilla-spiked powdered sugar glaze ties everything together in the most satisfying way. This recipe makes 6 strudels, so there's plenty to share — or not. The process takes a little patience between the dough chill and the pre-bake rest, but every step is genuinely approachable, and the payoff is a pastry that tastes far more impressive than anything from a freezer box.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pastry

1 ½ cups all-purpose flour
½ tsp salt
1 tsp granulated sugar
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and frozen for 20 minutes
5–6 tbsp ice water

For the filling

½ cup strawberry jam
1 tbsp cornstarch

For assembly

2 tbsp dairy free milk

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp dairy free milk
¼ tsp vanilla extract

Instructions

1
Whisk together the flour, salt, and granulated sugar in a large bowl. Add the frozen butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should be shaggy but hold its shape without crumbling. You may not need all 6 tablespoons.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!