Strawberry Rhubarb Puff Pastry "Toaster Strudels"

Strawberry Rhubarb Puff Pastry “Toaster Strudels”

The filling can be made up to 3 days in advance and kept refrigerated. Using any extra filling to top ice cream or yogurt.

1.	In a small sauce pan over medium high heat bring rhubarb, strawberries, sugar and lemon to a boil. Reduce to a simmer and cook for 7-8 minutes until fruit is very soft.
2.	Meanwhile, in a separate small bowl, combine cornstarch and water and mix until cornstarch is completely dissolved. Add mixture to sauce pan, and simmer until thickened. Remove mixture from heat and allow to cool completely.
3.	Pre-heat oven to 375F. On a well floured surface, roll out each sheet of puff pastry to approximately 12 inches x 16 inches. With a sharp knife, cut each sheet into six rectangles.
4.	Brush the outside edges of the pastry rectangles with egg wash. Spoon about 3 tablespoons of the strawberry rhubarb mixture into the centre of half the rectangles leaving a 1/2" border. Top each one with remaining pastry rectangles. Pinch the edges of the pastry together using the tines of a fork, to seal them shut. Brush the tops of egg wash and using a knife, poke holes in the surface to allow steam to escape.
5.	Bake for 18-22 minutes, until puffed up and golden brown. Allow to cool slightly.
6.	Meanwhile in a medium bowl, combine cream cheese icing ingredients with a hand mixer until smooth. To make a piping bag, transfer icing to a small plastic sealable bag and cut off a small corner tip. Drizzle icing over pastry and serve.