Puff pastry blueberry jam strudels

Thaw and roll out the puff pastry per the package and cut it into toaster strudel sized rectangles.

Lay a strip of blueberry jam down the centre of each, brush the edges with beaten egg and drape a second rectangle over, minimising air pockets.

Press firmly, move to a parchment lined rimmed baking sheet, crimp securely with a fork and trim the edges.

Chill about 30 minutes before baking so everything is as cold as possible.

Brush the exteriors with beaten egg and punch vents in the tops so the hot filling has somewhere to go.

Bake at 375F for about 15 minutes.

Once cooled but still warm, frost with a simple mixture of powdered sugar and heavy cream.