Thaw the puff pastry sheet as instructed on the box. It is very important to thaw the sheets perfectly.

Add 1 teaspoon of cornstarch to each of the jams and mix well. Skip this step if not using cornstarch.

Preheat the oven to 400 F. Layer a baking sheet with parchment paper or a silicon mat. I like to layer mine just in case there is an accident when baking and the jam seeps out.

Once thawed, open the sheets and separate them. Slightly roll the sheets to make them even and then cut each sheet into 6. This will make 3 strudels. Repeat the same with the other sheet.

Spread about 1 to 1 ½ tablespoons of jam filling in the center of half the sheets. Leave about ¼ inch space on all sides.

Brush the sides with heavy cream or egg wash.

Now place the other half of the sheets over the layered ones and press it to seal. Use a fork to gently crimp the sheets to seal them well.

Place the prepared toaster strudel onto the prepared baking sheet. Brush the pastries with heavy cream or egg wash.

Bake them in the preheated 400 F oven for about 18 to 20 minutes or until golden brown.

When the toaster strudel is baking, prepare the icing. Mix about ½ teaspoon of vanilla extract with 1 cup of confectionary sugar and mix well.

Slowly add about 1 to 1 /2 tablespoons of heavy cream or milk and whisk well. Adjust the consistency by adding more milk. I like to keep my icing a little thicker.

Place the icing in a small plastic bag. I use a ziplock bag. Seal the bag and then snip a tiny hole in a corner to squeeze out the icing over the toaster strudels.

Once the toaster strudels come out of the oven, let them cool down a bit on a wire rack.

Then drizzle the icing over the strudels and enjoy!