Peach Spelt Flour Toaster Strudels

Peach Spelt Flour Toaster Strudels - Dairy, Egg, Nut, Soy Free

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

Flaky pastry, gooey, melty peach filling inside, and a sweet, crisp crust on top. My freezer-friendly toaster strudels are a fantastic make ahead breakfast idea that you and your family will look forward to. The pastry is uncomplicated and does not require any special tools, and the filling is quite forgiving and doesn’t take long to prepare. This recipe is ideal for any beginner baker who wants to experiment with pastry. Because it is made with my favorite flour - Hockley Valley Spelt Flour - it is higher in fiber and flavor than white flour.

If making a batch to freeze, allow the pastries to cool completely, then wrap or bag individually to prevent from sticking together. To reheat, place on a non-stick baking sheet and place in a preheated 350F oven for 5 - 7 minutes., or until warm. Be aware that there will be hot steam inside the pocket.

peanut free, nut free, dairy free, egg free, soy free

Ingredients for Peach Spelt Flour Toaster Strudels - Dairy, Egg, Nut, Soy Free

• 2 cups sliced, ripe peaches (about 3 peaches)

• 1/4 cup water

• 1 1/2 tbsp corn starch

• 1 tbsp dark brown sugar

• 2 cups Hockley Valley Spelt Flour

• 1/4 tsp baking powder

• 1/4 tsp sea salt

• 1/4 cup powdered sugar

• 1/2 cup solid allergy-friendly fat, such as lard or your preferred vegan butter

• 1 tbsp olive oil

• 1/3 cup water

How to make Peach Spelt Flour Toaster Strudels - Dairy, Egg, Nut, Soy Free

1. Start by making the peach filling. I prefer to make it the night ahead so that it has time to fully cool and set. Add the peaches, water, dark brown sugar, and cornstarch to a medium saucepan and bring to a simmer over medium heat, stirring well, until peaches are softened and thickened (about 15 minutes). Blend the peaches in a food processor, then pour into a container and refrigerate overnight, or until completely cooled.

2. Next, create the pastry. Add the Hockley Valley spelt flour, baking powder, salt, and sugar to a large mixing bowl and mix well. Cut the solid fat of your choice, and the olive oil, into the flour mixture until the fats have formed small pea-sized bits. Make a well in the center and add the water, mixing until it comes together into a ball of dough. Knead the dough 10 times to create flaky layers.

3. Roll the dough out on either a spelt floured surface or parchment paper, to a 14 x 14 inch square, about 1/8 inch thickness. Trim off the edges to form a 12 x 12 inch square. Cut in half, then cut each of the halves into 4 rectangles. Use the scraps to make one more set of 2 rectangles.

4. Spoon the peach filling into the center of each rectangle, reserving about 1 tbsp for later. Layer the other half on top and crimp the edges with a fork. Poke a fork hole in the top to allow the pastry to breathe while baking. Spread the pastries out on a parchment lined baking sheet.

5. Brush the tops lightly with the remaining peach filling as a glaze.

6. Place in the center rack of a preheated 400F oven and bake for 15 - 18 minutes, or until golden brown on top.

Let cool before serving as the interior holds hot steam.

If you liked this recipe, be sure to watch my video about baking allergy friendly chocolate cupcakes.