MINI BROWN SUGAR CINNAMON TOASTER STRUDEL HEARTS

Updated at: Tue, 06 Feb 2024 20:35:12 GMT

Step 1

Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.

Step 2

Start off by making the brown sugar cinnamon filling. In a medium bowl, mix together the brown sugar, flour, cinnamon, butter, and vanilla extract until well combined.

Step 3

Unfold the sheets of puff pastry on a large sheet of parchment paper. Using a heart-shaped cookie cutter, press down to cut out ~18 hearts (depending on the size of the cookie cutter), I got 9 per sheet.

Step 4

Place 9 (half) of the hearts (or rectangles) on the prepared baking sheet, these will act as the bottom.

Step 5

Spoon ~1-2 tsp of the filling in the middle of each, leaving ~1/2” border along the edges.

Step 6

Lightly brush the edges with the egg wash mixture.

Step 7

Place the other half (9) of the hearts (or rectangles) over the ones with the filling. Use your fingers to gently press down the outside edges. Then, use a fork to press and seal the edges.

Step 8

Brush the tops of each strudel with the egg wash mixture.

Step 9

Bake for 13-15 minutes, or until golden brown.

Step 10

Remove from the oven. Let cool for a few minutes, then gently press down the pastries to slightly deflate.

Step 11

While cooling, beat together the for the cream cheese icing in a medium bowl.

Step 12

Once cooled, drizzle or spread the glaze over the top of each heart toaster strudel.

Step 13

Enjoy!

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