Gluten Free Toaster Strudels with Nutella, Jam and Icing

I actually set out to make pop-tarts however because I used flakey pastry, they came out more like toaster strudels which was a happy accident as these are much tastier!

Watch video here

Ingredients

For the toaster strudels

• 1 portion gluten free flaky pastry

• Nutella, for filling

• Jam, for filling

  
  

Choose one filling or make a mixed batch. Strawberry, raspberry, apricot, or cherry jam all work well.

For the icing

• 1 egg white, or egg white powder made up according to packet instructions

• 180 g icing sugar

• A couple of drops vanilla essence

• A squeeze of lemon juice

• 1/2 tbsp cocoa powder, for chocolate icing

• Pink food colouring, for pink icing

  
  

Egg white powder is the preferred option here because it is easy to keep in the cupboard and helps the icing set well. If using fresh egg white, use the best quality egg you can and make sure the icing is eaten within a sensible time.

Method

1. Preheat the oven. Heat the oven to 180°C. Line a baking tray with baking paper so the pastries do not stick.

   
   

2. Roll out the pastry. Lightly dust your surface with gluten free flour if needed. Roll the gluten free flaky pastry to about 3 mm thick. Try to keep the thickness even so the pastries bake at the same rate.

   
   

3. Cut the pastry into rectangles. Cut the pastry into even rectangles. You will need two rectangles for each toaster strudel, one for the base and one for the top. If some pieces are slightly uneven, trim them so they match as closely as possible.

   
   

4. Add the filling. Place half of the rectangles on the lined baking tray. Spoon a small amount of Nutella or jam into the centre of each one. Leave a clear border around the edges so you can seal the pastry.

   
   

5. Top the pastries. Place the remaining pastry rectangles over the filled bases. Gently press around the filling to push out any large air pockets.

   
   

6. Seal the edges. Use a fork to press around all four edges of each pastry. This helps stop the filling from leaking out as they bake. Do not worry if a little filling escapes in the oven, homemade toaster strudels are meant to look rustic.

   
   

7. Bake until golden. Bake for about 20 minutes at 180°C, or until the pastry is puffed, crisp, and lightly golden. Gluten free pastry can vary by brand, so check them near the end of the baking time.

   
   

8. Cool completely. Transfer the pastries to a wire rack and let them cool before icing. This step matters because the icing hardens as it sets. If the pastries are warm, the icing will become runny.

   
   

9. Make the icing. Once the pastries are cool, combine the egg white or prepared egg white powder, icing sugar, vanilla essence, and lemon juice in a bowl. Mix until smooth and thick. The icing should be spreadable but not watery.

   
   

10. Add colour and flavour. Divide the icing if you want more than one colour. Stir cocoa powder into one portion for chocolate icing. Add a small amount of pink food colouring to another portion for pink icing. Add the colour gradually until you get the shade you like.

11. Ice the toaster strudels.

Spoon, drizzle, or pipe the icing over the cooled pastries. Leave them to sit until the icing firms up, then serve.