1package (17.3 ounces)frozen puff pastry dough,(found in the freezer aisle with frozen desserts
Jam/Filling
5tablespoonsseedless strawberry jam
spreadable cream cheeseplain or strawberry flavored
1egg + 1 tablespoon water
Glaze
1cuppowdered sugar
1/2teaspoonvanilla extract
1tablespoonspreadable cream cheesesoftened
1/4cupheavy cream
Instructions
Let the puff pastry dough thaw out (if desired you can make your own puff pastry dough)
Preheat the oven to 400 degrees F.
Roll out the pastry dough and cut in rectangles or into heart-shapes.
On the cut out pastries, spread about 1/2 teaspoon cream cheese and then 2 teaspoons strawberry jam on top. Don't spread around the jam; keep it mostly in the center.
Lightly top the pastry with jam and cream cheese with another pastry with another pastry being careful to not push the second pastry on top. Don't press the two together at all, but rather use a fork to just crimp together the edges. If you press them together you will get jam seeping out.
With a fork, lightly beat the egg with 1 tablespoon of water in a small bowl. Lightly brush the tops of the pastries with the egg wash.
Bake for 10-15 minutes or until lightly browned. (Don't worry they puff up big and deflate as they cool)
Meanwhile, combine the powdered sugar, vanilla, and cream cheese. Beat and slowly add the heavy cream until you've reached desired consistency.
Spread the frosting/glaze over slightly cooled toaster strudels.