• Start by getting all the ingredients ready.
• Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper or a silicon matt.

Make The Filling

• Mix the pumpkin puree, pumpkin pie spice, brown sugar and vanilla extract together in a small bowl. Set aside.

Prepare The Strudel

• Divide the filling evenly among 6 of the 12 rectangles, placing it in the center of each pastry.

  Leave a small border (around 1cm / 0.5 inch) around the filling.
• Whisk the egg and milk together in a small bowl. Brush the egg wash on the outer edges of the pastry around the filling.
• Place the remaining rectangles over the filling.
• Using a fork press the boarders down firmly around the pocket of the filling to seal the dough all the way around.
• Brush the tops of each pastry lightly with egg wash. 
• Bake the pastries in the preheated oven for 15-25 minutes or until is golden brown.
• Cool on the pan for 5 minutes.

  (Then transfer to a cooling rack to cool completely if not served immediately.)

Make The Glaze

• In a small bowl whisk the confectioner sugar, vanilla extract, grounded cinnamon and milk together until the glaze is smooth and free of lumps.

  The glaze should be on the thicker side so you can easily drizzle it on the pastry without all of it running down the sides. If it is still to thick add more milk / water as needed. If it is to runny add more powdered sugar.
• Use a spoon to drizzle the glaze over the still warm strudel and serve them right away.