I shared pictures of this delicious dish last week on Instagram and I have been drooling over the images ever since. These things tasted AH-MAY-ZING!! I fell in love with a pastry that we got through a school fundraiser and these taste almost like those. I am so excited and I’m looking forward to making them for special occasions!
These tasty little strudels are flaky, fluffy, sweet, melt-in-your-mouth, deliciousness that you either won’t be able to get enough of or you’ll need a tall glass of milk to bring you back down from your sweet coma!
2 Sheets Puff Pastry, thawed
2/3 cup Berry Jam (raspberry, blueberry, strawberry)
2 tsp Cornstarch
1 large Egg
1 tbsp Water
1 1/2 tbsp Salted Butter, melted
1 cup Powdered Sugar
1 1/2 tbsp Half and Half, more if needed
1/4 tsp Vanilla Extract
1/8 tsp Almost extract (optional did not use)
Preheat oven to 400*
Line baking sheet with parchment paper or silicone liners (I used stoneware.)
Place 1 sheet of puff pastry on lightly floured surface (or silicone liner) and cut into 6 equal rectangles.
In a small bowl whisk together jam with cornstarch.
Spoon 1 1/2 tbsp jam over top of the 6 rectangle pieces leaving about 1/2-inch rim around the edges.
In a small bowl whisk together egg with water.
Lightly brush rim (edges around the jam) with the egg mixture (use finger or brush).
Lay out the other puff pastry and cut into 6 equal rectangles.
Lay the new 6 rectangles over the the jam coated puff pastry and press the edges to seal.
Place on baking sheet and brush tops of each strudel lightly with egg wash.
Bake for 20 minutes or until golden brown.
While baking, whisk together icing ingredients in a small bowl until well blended.
Add more half and half to thing as needed.
Transfer to small resealable bag and cup tip of corner to drizzle OR drizzle with whisk.
Let cool on a wire rack until warm and then drizzle icing over top.