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Homemade Toaster Strudel

 Do you remember when the original Toaster Strudel came to a grocery store near you? I do. Oh how I loved them. We would beg my mom to buy them, and she would on occasion.

I reluctantly introduced my girls to the flaky goodness a few years ago. They loved them. Then I decided to go and get all ingredient conscious and decided to stop buying them. The girls keep begging me to buy them. No.

I knew there had to be a way to make them, I just didn't know how. So, off to Pinterest I went and discovered all sorts of different recipes, but they all consist of the same basic ingredients, Puff Pastry and Jam. That's it. Well, unless you count the egg you use to seal the little pockets of love. I wouldn't say this is a cheaper version, but I like that I can control the ingredients. I do eventually want to try my hand at homemade puff pastry, but for now I will buy it.

Homemade Toaster Strudel
Serves 8
2 Sheets (1pkg) Puff Pastry
8 Tbs Jelly
1 Egg - beaten
Glaze - recipe below

Preheat oven to  375 degrees.
Allow sheets of Puff Pastry to thaw on counter for 40 minutes, following package directions for thawing.
Once thawed, roll out pastry on a floured surface until thin (I am sorry, I did not measure the thickness, it was pretty thin, but not thin enough to see through).
Using a Pocket Pie Mold, or knife, cut 8 rectangles out of each sheet.
Place 8 rectangles on parchment lined cookie sheet.
Top each bottom piece with 1 Tbs Jelly.
Brush edges with egg-wash.
Place top piece on and seal with fork.
Poke a few holes in top of each pastry and brush with egg-wash.
Bake at 375 for 25-30 minutes.
Allow to cool on wire rack and top with glaze.

1 Cup Powdered Sugar - Sifted
1 tsp Lemon Juice
3-6 Tbs Vanilla flavored Coffee Creamer

Place all ingredients in a small bowl and mix until desired consistency. Adding more or less creamer as preferred.
Spoon glaze over each pastry and allow to set before storing.

These are great for the freezer! Just flash freeze once glaze has set, freezing on cookie sheet for about an hour (or overnight). Transfer to a zip-top bag and store in freezer for up to 3 months.

If you do not want to store in the freezer, place in air-tight container and store in fridge for up to a week.
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