Prickly Pear Toaster Strudel
Heavenly, fruit filled rectangles.
Servings: 6 pastries
Ingredients
Toaster Strudel
- 1 box puff pastry thawed
- 18 T prickly pear jelly 2-3 T per pastry
- 1 large egg beaten
- white sugar to dust
Icing
- 1 tsp vanilla
- 1.5 C powdered sugar
- 3 T milk
- 4 T salted butter extremely melted
Instructions
Toaster Strudel
- Preheat oven to 400°F.
- Place both sheets of puff pastry on wax paper, parchment paper, or a lightly floured surface.
- Cut into 12 equal rectangles. I used a pizza cutter for a quick and easy slice.
- In the center of 6 of the rectangles, spoon 2-3 T of prickly pear jelly evenly leaving room to seal the edges (1/4-1/2 inch of room).
- Lightly brush the edges surrounding the jam with beaten egg.
- If you wish, cut a pattern in the remaining "top" pastry slice. It is not needed, but I liked adding lines.
- Layer the top piece over the jam.
- Using a fork, crimp the edges together to ensure the jelly is sealed in.
- Brush tops with remaining egg wash.
- Bake for 15-20 minutes, or until golden brown.
- Let cool.
Icing
- Combine all icing ingredients until smooth.
- Drizzle over cooled pastry. Enjoy!