Toaster Strudel with Rough Puff Pastry

This recipe for Toaster Strudel with Rough Puff Pastry invites you into the world of flaky, buttery pastries filled with your favorite jam and topped with a sweet glaze. This recipe is not just about creating a delicious treat; it’s about enjoying the process of baking from scratch.

Crafted with gluten-free rough puff pastry, this recipe caters to pastry enthusiasts seeking a gluten-free alternative. The inclusion of sparkling water in the pastry imparts a unique touch, ensuring your strudels achieve a delightful lightness. Whether you’re a seasoned baker or an eager beginner, this recipe guarantees a satisfying and flavorful experience. So, let’s roll up our sleeves, dust our surfaces with flour, and embark on a journey to create these golden-brown treasures! 

Why You’ll Love Toaster Strudels

  • Homemade Touch: Making your own puff pastry adds a personal, homemade quality that can’t be matched by store-bought versions.
  • Customizable: You can tailor the fillings and shapes to your taste or occasion.
  • Gluten-Free Option: The recipe provides a gluten-free alternative, making it accessible for those with dietary restrictions.
  • Versatile Pastry: The rough puff pastry is adaptable for many other recipes, both sweet and savory.
  • Satisfying Texture: The flaky, buttery layers of the pastry provide a delightful texture contrast with the sweet filling.
  • Perfect for Treats: These strudels are great for breakfast, dessert, or as a snack.
  • Fun to Make: The process of making puff pastry and assembling the strudels can be a fun and rewarding baking project.

Ingredients Needed To Make Toaster Strudels

For the Toaster Strudels:

  • Rough puff pastry
  • Favorite jam
  • Powdered sugar
  • Milk
  • Egg
  • Water

For the Rough Puff Pastry:

  • 1:1 GF flour
  • Kosher salt
  • Sugar
  • Butter
  • Sparkling unflavored water

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Toaster Strudels

Making Rough Puff Pastry

Combine Dry Ingredients: In a large bowl, mix together 2 1/4 cups of 1:1 GF flour, 1 tsp kosher salt, and 2 tsp sugar.

Add Butter: Cube 22 tbsp of cold butter and add it to the flour mixture. Quickly mix, breaking the butter into lima bean-sized pieces.

Add Sparkling Water: Pour in 1/2 cup of sparkling unflavored water and mix until just incorporated. The dough will be shaggy with visible large butter pockets.

Chill: Cover the dough with plastic wrap and refrigerate for a minimum of 4 hours.

Fold and Chill Again: Fold the dough 4-6 times, handling it gently. Refrigerate for an additional hour.

Roll Out: On a floured surface, roll the dough to a thickness of 1/4″-1/2″.

Assembling the Toaster Strudels

Preheat Oven: Set your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

Cut Pastry: Roll out the rough puff pastry on a lightly floured surface to about 1/4″ thickness. Use a cookie cutter to cut out equal pairs of shapes.

Add Jam: Place half of the cut-outs on the baking sheet. Spoon about 1 1/2 tbsp of your favorite jam onto the center of each.

Seal Strudels: Whisk together 1 egg and 1/4 cup water. Brush the edges of the pastry with this egg wash. Place another pastry cut-out on top of each jam-covered piece. Press the edges down with a fork to seal.

Chill: Place the baking sheets in the fridge for 30 minutes.

Egg Wash and Bake: Remove from the fridge, brush the tops with the egg wash, and bake for 20-25 minutes until golden brown.

Cool and Glaze: Allow the strudels to cool. Mix 1 cup powdered sugar with 1-2 tbsp milk to create a glaze. Drizzle over the cooled strudels.

Variations & Substitutions

  • Fillings: Experiment with different jam flavors, or try chocolate spread, cream cheese, or fruit pieces.
  • Shapes: Use various cookie cutter shapes for fun and creativity.
  • Toppings: Before baking, sprinkle with coarse sugar or cinnamon for extra flavor.
  • Savory Version: Instead of jam, fill with savory ingredients like cheese, ham, or spinach.

Commonly Asked Questions

Can I use regular all-purpose flour instead of 1:1 GF flour for the rough puff pastry?

Yes, you can use regular all-purpose flour if you don’t require a gluten-free option. The measurements should be the same, but keep in mind the texture might slightly differ.

Is there a vegan alternative to butter in this recipe?

Yes, you can use vegan butter substitutes. Look for ones that are high in fat and suitable for baking to get a similar flaky texture in the pastry.

How important is it to use sparkling water? Can I use regular water instead?

Sparkling water is recommended because the carbonation aids in creating a lighter texture in the pastry. However, if unavailable, regular cold water can be used, though the texture might be a bit denser.

What’s the purpose of chilling the dough multiple times in the recipe?

Chilling the dough helps keep the butter cold, which is crucial for achieving flaky layers in the puff pastry. When the butter melts in the oven, it creates steam that separates the dough into layers.

Can I prepare the toaster strudels ahead of time and freeze them?

Yes, you can assemble the strudels and freeze them before baking. Place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

How long can I store the baked toaster strudels, and how should I reheat them?

Baked toaster strudels can be stored in an airtight container for up to 3 days. Reheat in the oven or toaster oven at 350°F until warm. Microwaving is not recommended as it can make the pastry soggy.

My puff pastry didn’t rise much. What might have gone wrong?

There are a few possibilities: the butter might have been too warm, causing it to be absorbed into the dough instead of creating layers; the dough might have been overworked; or it wasn’t chilled long enough. Ensure butter is cold and handle the dough as little as possible.

Can I add other ingredients to the jam filling?

Absolutely! Feel free to experiment by adding small pieces of fresh fruit, a sprinkle of cinnamon, or a dash of lemon zest to the jam filling for added flavor.

Toaster Strudel with Rough Puff Pastry

Print Pin Rate
Prep Time: 30 minutes
Cook Time: 25 minutes
cooling time: 30 minutes
Servings: 12 strudels
Calories: 302kcal


  • Measuring cups/spoons
  • Rolling Pin
  • Cookie cutter (round, square, or larger shapes)
  • Parchment paper
  • baking sheets
  • Bowl
  • Fork
  • Brush for egg wash


  • 1 rough puff pastry
  • 1/2 cup favorite jam
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 egg + 1/4 cup water mixed

Rough Puff Pastry Ingredients:

  • 2 1/4 cups 1:1 GF flour
  • 1 tsp kosher salt
  • 2 tsp sugar
  • 22 tbsp cold butter
  • 1/2 cup sparkling unflavored water


  • Preheat the oven to 425 degrees. Line two cookie sheets with parchment paper.
  • On a lightly floured surface, roll out the rough puff pastry to approximately 1/4″ thickness. Cut equal amounts using a cookie cutter.
  • Place the cut-outs on the baking sheet, keeping a 1″ distance between them. Add 1 1/2 tbsp of jam in the center.
  • Mix the egg and water; brush the edges of the pastry with the egg wash. Add another pastry cut-out on top, pressing the sides down with a fork to create a tight seal.
  • Place the sheets in the fridge for 30 minutes to cool the butter. Then, remove, brush the tops with the egg wash, and bake for 20–25 minutes until golden brown.
  • Allow to cool. In a bowl, mix powdered sugar with 1 tbsp of milk. Drizzle on top of the pastry.

Rough Puff Pastry Directions:

  • In a bowl, mix flour, sugar, and salt. Cube the butter and add to the flour. Mix quickly, breaking up the butter into lima bean-sized pieces.
  • Add sparkling water and mix until just incorporated; the dough will look shaggy. Large butter pockets should be visible.
  • Cover with plastic wrap and refrigerate for a minimum of 4 hours.
  • Fold the dough about 4–6 times. Work the dough gently to bring it together, then refrigerate for another hour.
  • Roll out on a floured surface to 1/4″–1/2″ thickness. Use for sweet or savory dishes as needed.


Toaster strudels can be eaten warm, but for gluten-free dough, it’s best to allow it to cool to release extra moisture. 


Serving: 1strudel | Calories: 302kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 360mg | Potassium: 10mg | Fiber: 2g | Sugar: 11g | Vitamin A: 645IU | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating