Well Made by Kiley

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

In a small bowl, combine the jam and cornstarch until completely mixed together.

In a separate bowl, whisk together the egg and almond milk, set aside.

Unfold the puff pastry sheets on a large sheet of parchment paper and cut each sheet into 6 equal rectangles (12 total).

Spoon 1.5 tbsp of jam over 6 of the rectangles and spread, leaving about a 1/2” border along the edges.

Lightly brush the edges with the egg wash mixture.

Place the other 6 rectangles over the jam coated rectangles.

Use a fork to press and seal the edges.

Transfer the puff pastries to the prepared baking sheet, and place in the fridge to chill for 10-15 minutes.

Once chilled, brush the tops of each strudel lightly with the egg mixture. 

Bake for 17-22 minutes or until golden brown.

Remove from the oven and transfer to a cooling rack.

Wait a few minutes and then gently press down the pastries to slightly deflate.

In a medium bowl, beat together the ingredients for the greek yogurt cream cheese icing.

Once the toaster strudels have cooled for a few minutes, drizzle the icing over them, then top with sprinkles if desired.

Enjoy!