BLACK CHERRY CHEESECAKE TOASTER STRUDELS

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside. 

Prepare the black cherry jam. In a medium bowl, whisk together the black cherry jam and cornstarch until well combined. Set aside.

Start by preparing the cream cheese filling. In a large bowl, beat together the cream cheese, powdered sugar, and vanilla until light and fluffy. Transfer the mixture to a piping bag or a ziplock baggie with the corner snipped off. Set aside. 

In a small bowl, whisk mix together the egg and water for the egg wash. 

Assemble the strudels. Lay both sheets of puff pastry on a lightly floured surface or piece of parchment paper. Cut each sheet into 9 rectangles/squares to get 18 total.

Brush the rims of half (9) of the rectangles with the egg wash. Pipe ~1 1/2 tbsp of the cream cheese filling into the center of each rectangle with the egg wash. Then, spoon ~ 1 1/2 tbsp of the jam on top of the cream cheese filling, leaving ~1/4” border all around the edges.

Lay the remaining rectangles/squares of puff pastry on top of the ones with the filling. Use your fingers to gently press the edges down. Then, use a fork to crimp the edges to seal. Place the toaster strudels onto the prepared baking sheet.

Lightly brush the top of each strudel with the egg wash, then sprinkle with turbinado/coarse sugar.

Bake at 400F for 15-18 minutes, or until golden brown and puffed.

Remove from the oven and cool for 10-15 minutes.

While cooling, whisk together the ingredients for the vanilla bean glaze.

Drizzle the glaze over the strudels.

Enjoy!