I am, apparently, still on a puff pastry kick. But instead of a quick dinner idea today I have an easy and delicious breakfast treat for you. The morning I made these I was a little frustrated because my puff pastry was sticking together. I had bought a brand that comes folded (and frozen) and somehow during the thawing process that morning the dough had become very stick to the point that I just couldn't unfold it. Bummer. The good thing about puff pastry though is that it is like any super buttery dough (like croissants) is that layers are a good thing! So if you find your dough stuck together, like I did, simply dust with flour and flatten it out with a rolling pin to the size you need.
Needed: 2 cups finely diced rhubarb (I used frozen and thawed before use), 1/3 cup sugar, 1/4 teaspoon ginger, one sheet of puff pastry, 1/2 cup butter and 1 to 1 1/3 cup powdered sugar.
Dice up the rhubarb and combine with the sugar and ginger in a bowl, set aside. Cut your puff pastry dough into 8 to 10 squares. On a baking sheet lined with parchment paper lay out a square of dough, fill with a spoonful of rhubarb and fold over into a triangle. Use a fork to press the edges together. Continue until you have filled all the pastry squares. Bake at 375 F for 20-22 minutes.
During the last 3-4 minutes of baking prepare your glaze. In a small pot melt the butter over low heat. Begin adding powdered sugar, 1/3 cup at a time and whisking to combine. Continue until you have the consistency you like. Remove toaster strudels from the oven and immediately drizzle glaze over them. The glaze will harden as it cools so be sure to get your drizzling done before it has time to harden.