MINI BROWN SUGAR CINNAMON TOASTER STRUDELS

Preheat oven to 400F. Line two baking sheets with parchment paper; set aside.
Start off by making the brown sugar cinnamon filling. In a medium bowl, mix together all of the ingredients until well combined.
Unfold the puff pastry on a large sheet of parchment paper and cut each sheet into 12 rectangles (24 total between the two sheets).
Spoon ~1 tbsp of the filling in the middle of half (12) of the rectangles, leaving about 1/2” border along the edges,
Lightly brush the edges with the egg wash mixture.
Place the other half (12) 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 patties to the prepared baking sheets. Then, brush the tops of each strudel with the egg wash mixture.
Bake for 18-20 minutes, or until golden brown.
Remove from the oven. Let cool for a few minutes, and then gently press down the pastries to slightly deflate.
While cooling, in a medium bowl, whisk together all of the ingredients for the glaze.
Once completely cooled, drizzle or spread the glaze over the top of each toaster strudel.
Enjoy!