I am not big on many of the prepared items in the frozen food section of the grocery store. Nothing against them, but most of them just don't taste as good as fresh. There are a couple exceptions though, and toaster strudels are one of them.
I adore toaster strudels. Especially the apple. My mom is the one that got me into those. When I was a teenager, she bought them & I would devour them. Too bad I know longer have the same metabolism as my 16 year old self. *sniff sniff*
Any hows - I wanted to come up with my own toaster strudel - one that could be made quite easily, and tasted 100% better than the one you buy at the store. I can safely say that I have fulfilled that goal with these apple strudels.
They taste more like 200% better than the frozen kind. Way more apple filling. So much, in fact - you don't want to envelope the filling in between 2 sheets of puff pastry. You only want that bottom layer so there is 'room to grow'.
Then there is the easy factor. These are SO easy, and don't take that much longer to make than the ones you buy pre-made. The extra effort is definitely worth it when it comes to the taste. And honestly - what else really matters?
You could easily change up the filling. You could do cherry, strawberry, blueberry - so many possibilities.
Cut your puff pastry into 6 equal rectangles.
Using a knife & being careful not to cut all the way through - score the rim of each pastry rectangle, about 1/4" in. Using a fork, prick the inside of your score mark.
Bake at 400 degrees for 8 minutes. Pull them out of the oven, and press down the center with the back of a spoon. The score marks & pricks you made earlier have allowed the pastry to sink in the middle creating a 'pocket' for the filling.
Divide a can of apple pie filling between all the pastries.
Bake for an additional 8-10 minutes. Beat the cream cheese glaze ingredients together & drizzle on top of the pastries once they are cooked & have cooled for 5 minutes.
Cut the puff pastry sheet into 6 equally sized rectangles. Score the edge of the pastry dough with a knife, leaving a 1/4" rim around the outside. Using a fork, prick holes in the inside of the scored line. (See pictures in blog post)
Bake in the oven for 8 minutes. Remove. Using the back of a spoon, press down the center of the pastry. Where you scored it earlier will allow it to sink down while the edges remain risen - creating a pocket.
Divide the apple pie filling evenly between the puff pastry rectangles. Bake for another 8-10 minutes. Cool on a wire rack.
Meanwhile, beat together the cream cheese, powdered sugar, milk, & vanilla together until creamy. Add more milk if it's needed. It should be able to be drizzled easily.
After the pastries have cooled for 5 minutes, drizzle with the cream cheese glaze. Serve.