16-8 ozwheel of brie cheese, cut into 12 pieces then frozen
4tbspjam of choice, I'm using red pepper jelly
Preheat oven to 400°
On a lightly floured surface, roll out each puff pastry sheet into a 12x9 rectangle. With a sharp knife of pizza cutter, cut sheet down the seams, into 3rds. Cut each long sheet of puff pasty into 4ths, so that you have 12 puff pastry rectangles.
Take two puff pastry rectangles and roll them out so they're a bit larger and similar size/shape. In the center of one piece, place 1 tsp of jam, then place 1 cube of brie on top. Using your pastry brush, brush the edges with egg. Place the second square of puff pastry on top and use a fork to press edges together to seal. Place on baking sheet. Repeat with remaining puff pasty and brie.
When all toaster strudel pockets have been formed, place baking sheet in freezer for 10 minutes.
*Optional: Before baking, cut shape into tops of pastry and brush the tops with egg wash. Sprinkle with kosher salt or sugar, depending on ingredients.
Remove from freezer and bake for 15-20 minutes or until the pastry is golden brown. Remove from oven and place on wire cooling rack. If any cheese has escaped, use a spatula to push it back on top of the toaster strudel.
Allow to cool for approximately 10 minutes. Serve hot or cold, good for up to 1 week in an airtight container in the fridge. I recommend reheating in the microwave for 20 seconds.
Pro-tip: to avoid clumpy egg whites, use your immersion blender on the egg to blend and you'll have creamy eggs that make a perfect egg wash.See section "Ingredients and Suggested Flavor Combos" for various flavor options.It's important for the cheese to be frozen, so I suggest cutting them before freezing. You want to make sure that they're large enough and have enough egg to get a good seal so the filling doesn't escape. If you use cream cheese, keep in mind that it isn't sweet. I recommend either whipping it with sugar and then freezing or topping it with icing.