The main ingredient in these light flaky layered strudels is puff pastry, not to be confused with phyllo dough, which is Not the same thing. Once baked these can be refrozen if you desire, but can become soggy upon thawing. For best
Puff Pastry (frozen Section or MYO)
Any Flavor Homemade Jam (if using storebought jam, you'll need to add 2 tsp cornstarch to thicken)
Choose your favorite Jam, here we made several different types of strudels based on what everyone in the family wanted. We're using Blackberry Jam, Strawberry Jam and Peach Jam.
Thaw the frozen puff pastry by placing
Unfold the pastry and cut into squares or rectangles. If using store-bought jam you'll need to add 2 tsp of cornstarch per 1/4 cup of jam. Spread the jam evenly on each square. Lightly dampen the puff pastry with a tiny bit of water or egg white all around the
Apply the top layer of pastry and using your finger, seal carefully around each section. You can use a fork to make the seal if you'd like. Place the pastries on parchment paper and bake at 425F for 12-20 minutes.
While the pastries are baking, mix 1 c. powdered sugar, 1/2 tsp almond extract and a splash of milk or water. Stir to make a glaze.
When the pastries are done, let them cool for 10 minutes, lightly drizzle with glaze, serve.