Well Made by Kiley

Preheat oven to 375F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together the egg and milk for the egg wash. Set aside until ready to use.
Then, make your gingerbread filling. In a medium bowl, mix together brown sugar, flour, butter, molasses, cinnamon, nutmeg, ginger, and salt until well combined.
Lay out your thawed puff pastry sheet onto a piece of parchment paper. Use a rolling pin to flatten out.
Spoon the gingerbread filling onto one half of the puff pastry. Spread the filling around on the one half, leaving about 1” border.
Lightly brush the edges of the filled puff pastry with egg wash.
Then, place the other half of the puff pastry sheet on top of the half with the filling. Use your fingers to gently press down the outside edges together. Then, use a fork to press and seal the edges all the way around to ensure they are closed completely.
Gently place the strudel on the prepared baking sheet. Brush the top with the egg wash mixture.
Bake at 375F for 25-30 minutes, or until golden brown.
Remove from the oven. Let cool for a few minutes, and then gently press down the pastry to slightly deflate.
While cooling, in a medium bowl, whisk together all of the ingredients for the maple cinnamon glaze.
Drizzle the glaze over the warm toaster strudel.
Slice and serve warm.
Enjoy!