• Thaw the puff pastry sheet as instructed on the box. It is very important to thaw the sheets perfectly.
  1 box Puff pastry sheet
• Add 1 teaspoon of cornstarch to each of the jams and mix well. Skip this step if not using cornstarch.
  3 Tablespoon Apple Jam, 3 Tablespoon Strawberry Jam, 2 teaspoon Cornstarch
• Preheat the oven to 400 F. Layer a baking sheet with parchment paper or a silicon mat. I like to layer mine just in case there is an accident when baking and the jam seeps out.
• Once thawed, open the sheets and separate them. Slightly roll the sheets to make them even and then cut each sheet into 6. This will make 3 strudels. Repeat the same with the other sheet.
  1 box Puff pastry sheet
• Spread about 1 to 1 ½ tablespoons of jam filling in the center of half the sheets. Leave about ¼ inch space on all sides.
  3 Tablespoon Apple Jam, 3 Tablespoon Strawberry Jam
• Brush the sides with heavy cream or egg wash.
  2 Tablespoon Heavy cream
• Now place the other half of the sheets over the layered ones and press it to seal. Use a fork to gently crimp the sheets to seal them well.
• Place the prepared toaster strudel onto the prepared baking sheet. Brush the pastries with heavy cream or egg wash.
• Bake them in the preheated 400 F oven for about 18 to 20 minutes or until golden brown.

To make the icing

• When the toaster strudel is baking, prepare the icing. Mix about ½ teaspoon of vanilla extract with 1 cup of confectionary sugar and mix well.
  ½ teaspoon Vanilla, 1 Cup Powdered sugar/confectionary sugar
• Slowly add about 1 to 1 /2 tablespoons of heavy cream or milk and whisk well. Adjust the consistency by adding more milk. I like to keep my icing a little thicker.
  1 ½ Tablespoon Heavy cream
• Place the icing in a small plastic bag. I use a ziplock bag. Seal the bag and then snip a tiny hole in a corner to squeeze out the icing over the toaster strudels.
• Once the toaster strudels come out of the oven, let them cool down a bit on a wire rack.
• Then drizzle the icing over the strudels and enjoy!