Ingredients
2sheetspuff pastry,thawed
⅔cupberry jam,(blueberry, strawberry, raspberry, etc)
2tspcornstarch
1largeegg
1tbspwater
1½tbspsalted butter,melted
1cupsugar,powdered
1½tbsphalf and half,then more if needed
¼tspvanilla extract
⅛tspalmond extract
Preparation
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone liners.
Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl whisk together jam with cornstarch then spoon 1½ tablespoon jam over the top of 3 of the rectangles, leaving about ½-inch rim around all edges uncoated.
In a small bowl whisk together egg with 1 tablespoon water. Lightly brush rim (section around edges not covered with jam) with egg mixture.
Layer remaining puff pastry rectangles over jam coated puff pastry and press edges to seal, transfer to refrigerator while preparing second batch and repeat process with remaining sheet of puff pastry.
Brush tops of each strudel lightly with egg wash. Bake for about 20 minutes until golden brown. Let cool on a wire rack until warm then drizzle icing over top.
Whisk together all ingredients in a small bowl until well blended. Add more half and half to thin as needed.
Transfer to a small resealable bag and cut tip from one corner to drizzle.
