Gluten Free Toaster Strudels
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Learn more →Ingredients
6 servings
For the pastry
- 1 ½ cups all-purpose flour
Chef's tipChoose 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
- 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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