Pumpkin Toaster Strudels

flakey puff pastry, creamy pumpkin filling, sweet cinnamon glaze

“I don't think my father, the inventor of Toaster Strudel, would be too pleased to hear about this”

- My absolute queen bee, Gretchen Wieners

Ingredients:

• 2 sheets puff pastry

• 1 cup pumpkin puree

• 1/2 cup brown sugar

• 1.5 tsps cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cardamom

• 1/4 tsp salt

• 1 egg

• 1 tbsp milk

For the glaze:

• 2 cups powdered sugar

• 1/3 cup milk, regular or plant based

• 1 tsp cinnamon

Directions:

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

2. In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, cardamom, and salt.

3. Cut the puff pastry sheets into squares (any size depending on how big you want your strudels).

4. Spread about 1 tbsp of pumpkin filling in the middle of half of the puff pastry squares. Lightly brush the edges of the pumpkin topped squares with water. Add an empty square on top of each pumpkin topped square, and press down the edges. Using a fork, crimp the edges. For a more clean look, cut some of the edges off using a knife or pizza cutter. Use a fork or knife to make tiny slits on the top of each pastry.

5. Beat the egg and milk, and lightly brush on each pastry.

6. Bake for 20-25 minutes, or until the tops are golden.

7. In a small bowl, prepare the glaze by whisking together the powdered sugar, milk, and cinnamon.

8. Remove the strudels from the oven and drizzle with glaze. Enjoy!