About an hour before baking, prepare the apple pie filling.

In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt.

Cook until the sugar melts and the apples start to soften, stirring occasionally (10 minutes).

It can help to steam the apples by covering the pan with a lid for a few minutes.

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool completely. I like to transfer the mixture to a separate bowl and place in the refrigerator to speed up the process.

Prepare the brown sugar cinnamon filling. In a small bowl, mix together the brown sugar, flour, cinnamon, melted butter, vanilla, and salt until well combined. Set aside.

Once ready to bake the toaster strudels, preheat the oven to 400F and line a baking sheet with

parchment paper.

Whisk together the egg and water in a small bowl for the egg wash.

Assemble.

Place dough sheets on a large sheet of parchment paper.

Cut the puff pastry sheet in 16 squares (8 tops, 8 bottoms).

Spoon 2 tsp of the brown sugar cinnamon filling in the middle of half(8) of the rectangles, leaving 1/4"

border along the edges.

Then, spoon 2-3 tsp of the apple pie filling on top.

Then, place the other half (8) of the rectangles over the ones with the filling.

Use your fingers to gently press along the edges.

Then, use a fork to press and seal the edges.

Transfer the toaster strudels to the prepared baking sheet.

Brush the tops with the egg wash mixture.

Bake at 400F 17-20 minutes, or until golden brown and puffed.

Remove from the oven and let cool slightly.

While cooling, whisk together all of the ingredients for the glaze in a medium bowl.

Drizzle or spread the glaze over the toaster strudels.

Enjoy!