Tuesday, August 13, 2013

Vegan Toaster Strudel with Vegan Cream Cheese Glaze

Vegan Toaster Strudel with Vegan Cream Cheese Glaze
Breakfast in the morning doesn't have to be cold cereal. We have many options at our disposal, but there are those hectic AM's that we need a quick yet yummy option on the go. We grew up with many assortments of pastries and commercial breakfast treats. These treat yet tasty, are not a vegan option or are so sickeningly sweet they are semi-repellent. This recipe shows you how to make those same well known quick breakfast treats we remember and love. Quick, easy, and with a variety of fillings, you can have plenty of options in the AM to choose from. Choose your favorite jam or make homemade (recipe provided), top with the homemade cream cheese glaze and breakfast is served. Serve on its own or with a nice fruit salad. Store in an air tight container or freeze (unglazed) and reheat & glaze when desired. Pairs great with your morning coffee or favorite juice. Enjoy but do remember a napkin!

Vegan Toaster Strudel with Vegan Cream Cheese Glaze
Yields: 6 Pastries


For the Crust
1 store bought box (2 sheets) vegan puff pastry, thawed
OR you can use vegan pie crust (Recipe on Blog)

For the Filling
3/4 to 1 cup jam (Recipe Below)
3 teaspoons cornstarch

For the Glaze
4 ounces vegan cream cheese
1 1/4 cup powdered sugar
1 teaspoon pure vanilla extract


For the filling, you can use any of your favorite jams or use the recipe below. To make filling, add measured jam into a bowl with cornstarch and mix to combine until smooth. Set aside until ready to 

Set up Station
If using oven, heat oven to 375 Degrees. I used a pastry maker for these but instructions include oven cooking.

Unfold one sheet of vegan puff pastry onto a well-floured work surface, continuing to flour the work surface as necessary throughout the rolling/trimming process.

Roll out the pastry to form a very large, thin rectangle. Trim the edges of the dough to make a 10 x 14 inch rectangle. Using a pre-formed cookie cutter or pizza cutter, cut out 6 rectangles.

Transfer 6 of the rectangles to a parchment-lined baking sheet. Repeat the process again to get the next set of pastry pieces. 

Spoon 2 tablespoons of the jam filling into the center of these. Spread the filling evenly across the one set of 6 pastries, leaving a 1/2-inch space around the perimeter clear with out jam.

Brush the rectangles edges with the water or vegan milk. Place the other 6 rectangle directly over the filled rectangle. Using your fingertips, firmly seal the edges on all sides. Continue with the rest of the rectangles.

At this point you can light brush tops with oil and bake the strudels until puffed and golden brown, about 35 minutes in the oven. If using a pastry maker, place in greased maker and cook for 8 to 10 minutes or until golden brown. When your pastries as done, cool for 15 minutes on a wire rack before eating. Frost and serve warm. Store in an air tight container or freeze (unglazed) and reheat & glaze when desired. Pairs great with your morning coffee or favorite juice.

For the Glaze

Combine ingredients in a bowl.

Whisk the cream cheese, powdered sugar, and vanilla extract together. It will take a few minutes, but keep working it until smooth and glassy. 

Spoon the glaze into a small Ziploc bag and seal. Snip a small hole in one corner of the bag and pipe desired amount onto each pastry. You can also just spread over the top for a quicker decoration, either way it will taste delish. Enjoy!
Ready to Serve Strudels
Easy Homemade Mixed-Berry Jam


-1 pint (2 cups) whole organic blackberries or raspberries, washed
-1 cup organic strawberries, washed and quartered
-1/4 to 1/2 cups organic raw sugar or your fav sweetener (depends on your fruit and season, it varies.)
-1 cup water
-1 to 2 teaspoons lemon or orange juice
-1 teaspoon pure vanilla extract\
-A pinch of cinnamon 

-1 cups organic blueberries,washed
-1 teaspoon zest (orange, lemon, lime) 
-Herbs: Thyme, Mint, Basil (1 teaspoons, minced)

In a small pan cook berries, sugar, cinnamon and lemon juice (zest/herbs-optional). 

Ready to Cook Jam
Cook on high heat for 5 minutes and reduce to medium-low heat and cook an additional 20 to 30 minutes. 
Stewing Jam
Cooked Down Jame
Skim the any foam off as needed and store in a heat-proof container when the jam thickens. I use a glass jar. If you want your jam thick, leave unmashed. But you can mush it up a bit before storing with the back of your spoon. 

*If you don't want seeds, strain it threw a mess strained and stir until the jam is de-seeded and a smooth jam will remain. Its all a personal preference but its more rustic and homey, for me, with the seeds. 

Ready to Chill Jam
The jam will thicken as it cools. 
Ready to Serve Jam



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