Mini Strudels 4 Ways

Name: Mini Strudels 4 Ways
Total time: 60
Yield: 8
Ingredients: 2 sheets frozen puff pastry, thawed; 1 large egg, beaten; 2 tablespoons peach jam; 2 tablespoons blueberry; 2 tablespoons orange marmalade; 2 tablespoons fresh cranberries; 2 slices swiss cheese, quartered; 2 slices ham, quartered; ½ teaspoon freshly ground black pepper; 4 slices prosciutto; 10 pieces asparagus, cut into 2 in pieces (5 cm); ½ teaspoon freshly ground black pepper

Recipe by Betsy Carter from tasty.co

Snacks 60 Mins.

Ingredients

8 servings

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2 sheets frozen puff pastry, thawed
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1 large egg, beaten
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2 tablespoons peach jam
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2 tablespoons blueberry
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2 tablespoons orange marmalade
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2 tablespoons fresh cranberries

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2 slices swiss cheese, quartered
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2 slices ham, quartered
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½ teaspoon freshly ground black pepper
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4 slices prosciutto
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10 pieces asparagus, cut into 2 in pieces (5 cm)
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½ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
Bake the strudels for 30 minutes, until puffed and golden brown.
Enjoy!