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Strawberry Apricot Toaster Strudel
Ingredient:
- 1/2 pack of frozen puff pastry
- 1/4 c. Seedless strawberry jam
- 1/4 c. Apricot jam
- 1 egg
- 2 TBSP. Plus 1 TBSP. Milk
- 2 c. Powdered sugar
- pink and orange food gel
Directions
1. Preheat oven to 375° F convection bake. Take your puff pastry out of the freezer to thaw. Mix together the strawberry and apricot jam. Mix together the egg and the 1 TBPS. of milk. This will be your egg wash.
3. On a parchment lined baking sheet, cut the sheet of pastry into 6 rectangles. Place the jam mixture in the middle of 3 of those rectangles. Make sure to keep a space around the edge of the jam. Brush on the egg wash on the edge of the pastry. Place a rectangle of pastry on top of the jam. Take a fork and press around the edges. Make sure to press down hard so the edges do not separate too much. Poke the fork 3 times into the top of the pastry. Bake for 15-20 minutes.
3. While the toaster strudels are baking, make the icing. Whisk together the 2 TBSPS. of milk and the powdered sugar. Separate the icing into 2 bowls. Dye one bowl pink and the other orange.
4. Cool the toaster strudel completely. Dip the tops of them into the pink icing. Drizzle the orange icing on top and enjoy!
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