Well Made by Kiley

Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
Start off by making the brown sugar cinnamon filling. In a medium bowl, mix together the brown sugar, flour, cinnamon, butter, and vanilla extract until well combined.
Unfold the sheets of puff pastry on a large sheet of parchment paper. Using a heart-shaped cookie cutter, press down to cut out ~18 hearts (depending on the size of the cookie cutter), I got 9 per sheet.
*If you don’t want to use a cookie cutter, you can alternatively cut the puff pastry sheets into rectangles, getting 9-12 per sheet depending on the size you want*
Place 9 (half) of the hearts (or rectangles) on the prepared baking sheet, these will act as the bottom.
Spoon ~1-2 tsp of the filling in the middle of each, leaving ~1/2” border along the edges.
Lightly brush the edges with the egg wash mixture.
Place the other half (9) of the hearts (or 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.
Brush the tops of each strudel with the egg wash mixture.
Bake for 13-15 minutes, or until golden brown.
Remove from the oven. Let cool for a few minutes, then gently press down the pastries to slightly deflate.
While cooling, beat together the ingredients for the cream cheese icing in a medium bowl.
Once cooled, drizzle or spread the glaze over the top of each heart toaster strudel.
Enjoy!