Apple pie toaster strudels

Preheat oven to 425 F, or according to the puff pastry package instructions. Prepare a baking tray with parchment paper, and set aside.

To make the apples: In a saucepan, cook the butter, sugar, spices, bourbon and diced apples over medium to high heat, stirring occasionally, until tender and golden. Set aside in a bowl and let it cool.

Using a pizza cutter or knife, cut the puff pastry sheet into 8 equal parts.

Poke a few holes in each rectangle using a fork. Scoop a dollop of the apple filling on one side of the rectangle, leaving extra space along the border. Fold over the puff pastry then seal the edges with a fork. Brush each pastry with the egg wash and sprinkle with turbinado sugar.

Bake the pastries according to the package instructions. If too puffed up, you can gently tap the top of the pastry with a spatula after removing from the oven.

To make the glaze: Combine powdered sugar and milk in a bowl. Add in 1/2 tbsp milk at a time until it’s your desired consistency (using 1-2 tbsps total). Drizzle over cooled pastries with a spoon.