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1
Beat the egg really well with about 2 tablespoons of water to make a very runny egg wash.
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2
Lay out a single sheet of phyllo dough and lightly brush with melted butter. Fold in half, gently pressing the two long sides together. Again, brush lightly with butter.
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3
Mentally divide the dough into 4 quadrants. In the second quadrant, lay out some thin slices of cream cheese, leaving 1 inch on both the top and bottom un-cheesed.
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4
Top with whatever else you want: a schmear of jam, a sprinkle of cinnamon sugar, a squiggle of jam, a drizzle of honey.
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5
Brush all the exposed phyllo with egg wash. Fold the first quadrant over the cream cheese quadrant, and press the top and bottom edges around it. Now brush it again with a little bit more egg wash.
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6
Gently fold the filled section over onto quadrant three. Repeat with the egg wash. Fold the top and bottom edges onto the toaster strudel, like a burrito. Brush the folded parts with egg wash. Bring the fourth and final quadrant over the filled part and gently smooth it all out. Repeat with more sheets of phyllo dough until you're sick of making these.
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7
Preheat your oven to 350u00b0F. Brush a baking sheet with butter, then lay out the strudels. Brush the tops with more melted butter. Bake for about 15 minutes until nice and golden brown. Cool completely.
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8
Once cool, package them in a way they won't get destroyed in your freezer. To reheat, microwave for 1 minute, then cook in a toaster oven until you've reached your desired level of toastiness.
