Well Made by Kiley

Preheat oven to 400F. Line two baking sheets with parchment paper; set aside.
Start off by making the apple pie filling. Add the apples and water to a large pan over medium heat. Cover and let cook until the apples are soft (~5 min).
Add in maple syrup and cinnamon. Simmer over medium heat until the liquids are thickened. Remove from heat and mix in the vanilla. Set aside.
Make the streusel. In a medium bowl, whisk together the fry ingredients. Add the cold butter and use a fork (or your hands) to mix until a crumbly.
Assemble your toaster strudels. Unfold the puff pastry on a large sheet of parchment paper and cut each sheet into 12 squares (24 total).
Spoon ~1 tbsp of the apple pie filling in the middle of half of the rectangles, leaving about 1/2” border. Then, sprinkle a little bit of the streusel mixture on top of the apple pie filling.
Lightly brush the edges with the egg wash.
Place the other half of the rectangles over the ones with the filling. Use your fingers to gently press down the outside edges. Then, use a fork to press and seal the edges.
Transfer the puff pastries to the prepared baking sheets. Then, brush the tops of each strudel with the egg wash, and sprinkle with more of the streusel mixture.
Bake at 400F for 18-20 minutes, or until golden brown.
Remove from the oven. Let cool for a few minutes, and then gently press down on the pastries to slightly deflate.
While cooling, whisk together all of the ingredients for the glaze in a bowl.
Once cooled, drizzle the glaze over the top of each toaster strudel.
Enjoy!