Well Made by Kiley

Preheat oven to 400F. Line 2 baking sheets with parchment paper; set aside. Start by making the blueberry jam. Combine the ingredients in a small saucepan. Stir and and bring them to a simmer. Lower the heat and continue to cook until it thickens. Transfer to a bowl and place in the fridge until ready to use. In a medium bowl, mix together all of the ingredients for the almond filling until smooth. Lay the puff pastry sheet on a lightly floured surface. With a pizza cutter or sharp knife, cut the each sheet into 12 rectangles (24 rectangles total). In the center of half of the rectangles (12), place 1 tsp of the almond filling. Then, place 1 tbsp of the blueberry jam on top. Using your pastry brush, brush the edges with egg wash.
Using the other rectangles, place the second square of puff pastry on top each. Use a fork to press the edges together to seal. Place the pastries on the prepared baking sheets. Brush the tops of the pastries with egg wash, and then sprinkle with turbinado sugar if desired. Bake for 15-20 minutes or until puffy and golden brown. Remove from oven and place on a wire cooling rack. Whisk together the ingredients for the vanilla almond glaze in a medium bowl. Then, drizzle each toaster strudel with glaze.
Enjoy!