Berry Toaster Strudels

Name: Berry Toaster Strudels
Prep time: 30 min
Cook time: 20 min
Yield: 6
Ingredients: 1 cup California Giant strawberries, diced; 1 cup California Giant 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; 2 sheets of puff pastry, defrosted; 1 egg, whisked; 1 cup Greek yogurt; 1/4 cup powdered sugar

Prep Time30 min

Cook Time20 min

Serves6

These homemade Berry Toaster Strudels are a delightful combination of flaky puff pastry and a protein-packed berry filling. The mixture of strawberries and blueberries is sweetened with brown sugar and thickened with nutrient-rich chia seeds, creating a perfectly balanced jam-like center. Topped with a tangy Greek yogurt drizzle, these strudels are a healthier twist on a classic treat, making them a perfect breakfast or snack option!

INGREDIENTS

For the Berry Filling

1 cup California Giant strawberries, diced
1 cup California Giant 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 Pastry

2 sheets of puff pastry, defrosted
1 egg, whisked

For the Greek Yogurt Drizzle

1 cup Greek yogurt
1/4 cup powdered sugar

DIRECTIONS

- - 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!