Ingredients

The following ingredients have 4 Servings
  • 1 package/2 sheets Puff Pastry (thawed)
  • 1 sleeve Thin Mint Girl Scout Cookies
  • 4 ounces softened cream cheese
  • 1 egg white whisked with 2 Tbsp water
  • 1/2 cup powdered sugar
  • 3 tbsp heavy cream

Instruction

  • Preheat oven to 350 degrees F and line 2 baking sheets with parchment or silpat liners.
  • 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.
  • Place powdered sugar and heavy cream into a bowl, mix until smooth. Drizzle over warm streudels and serve. Can be enjoyed chilled as well.