Berry Toaster Strudels
A delicious flaky berry toaster strudel made with vanilla powder and a Greek yogurt drizzle for a little extra protein.
Homemade Berry Toaster Strudels!
The 1990s breakfast of champions!
Back in the day, before school, my dad would stop by the corner store and treat my sister and me to all the sugary, packaged pastries we couldn’t get enough of.
But times—and mostly taste buds—have changed, so I gave this nostalgic classic the ultimate glow-up with a little help from REAL berries (hello, fresh California Giant strawberries and blueberries) and sneaky protein boosts.
First, the berries.
The absolute star of the strudel show is our fresh and nutritious California Giant Berries! Stewed into a thick, jammy filling that’s bursting with *real* fruity flavor in every bite.
Second, the protein.
Chia seeds thicken the jam while adding a protein boost, and vanilla protein powder brings a subtly sweet, aromatic touch.
Lastly, the frosting.
A creamy Greek yogurt glaze ties it all together with a touch more protein.
And there you have it—a homemade, berry-packed toaster strudel rooted in the '90s but reimagined for modern taste buds.
Kids from the '90s, it’s time to eat our hearts out.
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Berry Toaster Strudels
Makes 6
For the Berry Filling:
1 cup California Giant Berries Strawberries, diced
1 cup California Giant Berries Blueberries
1/4 cup brown sugar
1 tbsp butter
1 scoop vanilla protein powder
1-2 tbsp chia seeds, add more to thicken the mixture
For the Greek Yogurt Drizzle:
1 cup Greek yogurt
1/4 cup powdered sugar
2 sheets of puff pastry, defrosted
1 egg, whisked
To make the berry filling, combine the mixed berries, chia seeds, brown sugar and butter in a medium saucepan. Cook over medium-high heat for 5-8 minutes, stirring occasionally, until the berries break down and the mixture thickens. Once the chia seeds absorb the moisture and the sauce reaches a jam-like consistency, remove the pan from the heat. Stir in the protein powder and set the filling aside to cool.
Roll out the two sheets of puff pastry on a lightly floured surface and cut each into 6 rectangles, creating 12 pieces total. Line a baking sheet with parchment paper and lay 6 of the rectangles evenly spaced apart. Lightly brush the edges of each rectangle with the beaten egg, then spoon 2-3 tablespoons of the cooled berry filling onto the center of each piece, avoiding the edges. Place the remaining puff pastry rectangles over the top of the filling, aligning the edges. Use a fork to crimp the edges of each strudel to seal them, and brush the tops with the egg wash. Pierce the top of the strudels three times with a fork.
Preheat your oven to 400°F and bake the strudels for 18-20 minutes, or until golden brown and puffed. Remove from the oven and let them cool.
For the glaze, mix powdered sugar with the greek yogurt in a small bowl then drizzle it over the warm strudels before serving. Enjoy!
