Girl Scout Thin Mint Toaster Strudels
2 sheets puff pastry, thawed
1 sleeve Thin Mint Girl Scout Cookies
4 ounces softened cream cheese
1 egg white plus 2 teaspoons water
1/2 Cup powdered sugar
3 Tablespoons heavy cream
1. Preheat oven to 350 degrees F. and line 2 baking sheets with parchment or silpat liners.
2. Place Thin Mints in food processor and pulse until finely ground. Transfer ground cookies to a medium bowl and add softened cream cheese. Mix until well combined, I use my hands, it’s much easier! Cut each sheet of puff pastry into 9 rectangles totaling 18. Spead cookie/cream cheese mixture over 9 rectangles then top with remaining 9, crimp edges with fork and poke a few holes on top to allow for steam to escape. Whisk egg white and water and brush lightly over each streudel. Sprinkle tops with granulated sugar and bake for 25-30 minutes or until puffed and golden brown. Remove and let cool for 5 minutes.
3. Place powdered sugar and heavy cream into a bowl, mix until smooth. Drizzle over warm streudels and serve. Can be enjoyed chilled as well.