Eosinophilic Esophagitis Friendly Toaster Strudels

Total time1 hr 52 min

Prep time30 min

Cook time22 min

Eosinophilic Esophagitis Friendly Toaster Strudels

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Ingredients

6 servings

For the pastry

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
1 tsp granulated sugar
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and frozen for 20 minutes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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.

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