Flaky and buttery pastry stuffed with homemade raspberry jam and drizzled with a lemon icing.
These Lemon Raspberry Toaster Strudels are your favorite childhood treat but elevated. A flaky, buttery pastry is filled with sweet homemade raspberry jam and covered in a simple lemon icing.
Yes, you read that right – vegan toaster strudel. Your childhood treat but adult approved.
This Lemon Raspberry Toaster Strudel is filled with homemade raspberry compote then drizzled with a lemon-filled icing.
Why you’ll love these Lemon Raspberry Toaster Strudels:
Simple and easy to make. This recipe comes together easily and contains simple baking ingredients.
Flaky and buttery. These toaster strudels have layers of buttery flaky dough with a perfect pocked in the middle for that sweet raspberry jam.
Perfect summer dessert recipe. Raspberries are coming into season and these toaster strudels are the perfect way to utilize them!
Ingredient Breakdown:
- All-purpose flour – I have not tested a gluten-free version of this recipe.
- Vegan butter – My favorites are Earth Balance and Country Crock Plant Butter (unsalted).
- Non-dairy milk – any neutral-flavored non-dairy milk works, such as almond, cashew, or oat.
- Raspberries – fresh or frozen can be used, but I recommend fresh for the topping!
- Lemon zest – for added flavor to the jam/compote.
How to make Lemon Raspberry Toaster Strudels:
Raspberry Compote
- Combine raspberries, sugar, and lemon zest in a medium pot. Bring mixture to a simmer over medium heat, stirring frequency. Simmer until thick and jammy, about 8-10 minutes. It should coat the back of a spoon. Remove compote from heat and pour into a shallow bowl.
- Cool for 10 min at room temperature and transfer to the freezer to cool faster. Stir every 5-10 minutes until fully chilled (you can do this while preparing dough).
Dough
- In a large mixing bowl, whisk together the flour, sugar, and salt. Cut cold butter into small cubes and add to the bowl. Use your fingertips or a pastry cutter to cut butter into the flour until incorporated (butter should be about pea-sized).
- Slowly drizzle in cold milk and stir until a soft dough forms. You may need to get in with your hands to fully incorporate the milk. The dough should easily come together and not feel sticky.
- Transfer the dough to a lightly floured surface. Form into a rough mound and divide in half. Flatten each half into a 1″ thick disc and tightly wrap with plastic wrap. Refrigerate dough for at least 1 hour.
Assembly
- Line a large baking sheet with parchment paper. Remove the dough from the fridge. Transfer to a lightly floured surface. Place 1 sheet of parchment paper on top of the dough. Roll the dough out to an 8×6.5″ rectangle. Cut off any rough edges. Cut into four, equal-sized small rectangles. Transfer the small rectangles to the prepared baking sheet. Transfer to the fridge.
- Repeat previous step with remaining dough disc. To half of the small rectangles, place 2 tbsp of filling into the center. Brush egg wash or non-dairy milk along the edges. Place another rectangle on top of the one with filling. Seal the strudel by crimping the edges with a fork. Pierce the center of each sealed strudel with a fork.
- Transfer sealed strudels to the fridge and refrigerate for 15 minutes.
- Preheat the oven to 350°F. Before baking, brush each strudel with egg wash or non-dairy milk. Sprinkle over raw/turbinado sugar. Bake toaster strudels for 30-33 minutes until golden brown. Cool for 15 minutes on the baking sheet before transferring to a wire cooling rack.
Lemon Icing
- While toaster strudels are cooling, prepare the icing. Whisk together all ingredients in a medium-sized mixing bowl until creamy. Drizzle icing over the toaster strudels and garnish with fresh raspberries.
Recipe Modifications:
Substitute vegan butter with regular unsalted butter.
Substitute non-dairy milk with regular dairy milk.
Substitute raspberries for strawberries, blueberries, or blackberries.
Storage Instructions:
Store cooled and iced toaster strudels in an airtight container in the fridge for up to 3 days. Best when consumed fresh.
More Delicious Summer Dessert Recipes…
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Lemon Raspberry Toaster Strudels
Flaky and buttery pastry stuffed with homemade raspberry jam and drizzled with a lemon icing.
Servings 4 toaster strudels
Ingredients
Raspberry Compote
- 2 cups (250g) fresh raspberries
- ½ cup (65g) granulated sugar
- Zest from 1 medium lemon
- ¼ tsp salt
Dough
- 2 cups (280g) all-purpose flour
- 1 tbsp granulated sugar
- ¾ tsp kosher salt
- ½ cup cold vegan butter, cubed
- ½ cup cold unsweetened, plain non-dairy milk
- Raw/turbinado sugar for topping
Lemon Icing
- 2 cups (230g) powdered sugar
- 2-3 tbsp lemon juice
- Fresh raspberries, for topping
Instructions
Raspberry Compote
- Combine raspberries, sugar, and lemon zest in a medium pot. Bring mixture to a simmer over medium heat, stirring frequency. Simmer until thick and jammy, about 8-10 minutes. It should coat the back of a spoon. Remove compote from heat and pour into a shallow bowl.Â
- Cool for 10 min at room temperature and transfer to the freezer to cool faster. Stir every 5-10 minutes until fully chilled (you can do this while preparing dough).
Dough
- In a large mixing bowl, whisk together the flour, sugar, and salt. Cut cold butter into small cubes and add to the bowl. Use your fingertips or a pastry cutter to cut butter into the flour until incorporated (butter should be about pea-sized).
- Slowly drizzle in cold milk and stir until a soft dough forms. You may need to get in with your hands to fully incorporate the milk. The dough should easily come together and not feel sticky.
- Transfer the dough to a lightly floured surface. Form into a rough mound and divide in half. Flatten each half into a 1" thick disc and tightly wrap with plastic wrap. Refrigerate dough for at least 1 hour.
Assembly
- Line a large baking sheet with parchment paper. Remove the dough from the fridge. Transfer to a lightly floured surface. Place 1 sheet of parchment paper on top of the dough. Roll the dough out to an 8×6.5" rectangle. Cut off any rough edges. Cut into four, equal-sized small rectangles. Transfer the small rectangles to the prepared baking sheet. Transfer to the fridge.
- Repeat previous step with remaining dough disc. To half of the small rectangles, place 2 tbsp of filling into the center. Brush egg wash or non-dairy milk along the edges. Place another rectangle on top of the one with filling. Seal the strudel by crimping the edges with a fork. Pierce the center of each sealed strudel with a fork.
- Transfer sealed strudels to the fridge and refrigerate for 15 minutes.
- Preheat the oven to 350°F. Before baking, brush each strudel with egg wash or non-dairy milk. Sprinkle over raw/turbinado sugar. Bake toaster strudels for 30-33 minutes until golden brown. Cool for 15 minutes on the baking sheet before transferring to a wire cooling rack.
Lemon Icing
- While toaster strudels are cooling, prepare the icing. Whisk together all ingredients in a medium-sized mixing bowl until creamy. Drizzle icing over the toaster strudels and garnish with fresh raspberries.
