Roll out the pastry

• Roll out the first puff pastry sheet to even out any cracked or uneven parts.

Add the fruit spread

• Spread six scoops of fruit spread onto the pastry, about one and a half tablespoons per scoop.
• Spread it out to form six little rectangles.

Top and cut

• Roll out the second puff pastry and place it on top.
• Cut along the imprints of the fruit spread with a pizza cutter.

Seal and brush

• Press the edges with a fork to seal.
• Optionally brush with egg wash for a golden brown finish.

Bake

• Bake in the oven at 220 °C for about 15 minutes.

Make the icing

• Mix powdered sugar, vanilla and milk into a smooth icing.

Ice the strudels

• Drizzle a little icing over the warm strudels.