Tell me how to make Mini Strudels 4 Ways.
Here's a recipe for Mini Strudels 4 Ways:

Ingredients:

Strudels

• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten

Blueberry Peach Filling

• 2 tablespoons peach jam
• 2 tablespoons blueberry

Cranberry Orange Filling

• 2 tablespoons orange marmalade
• 2 tablespoons fresh cranberries

Ham And Swiss Filling

• 2 slices swiss cheese, quartered
• 2 slices ham, quartered
• 1/2 teaspoon freshly ground black pepper

Prosciutto And Asparagus Filling

• 4 slices prosciutto
• 10 pieces asparagus, cut into 2 in pieces (5 cm)
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the puff pastry sheets into 2 x 5-inch (5 cm x  12 cm) rectangles. You should have 16 rectangles total.
3. Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
4. Make the cranberry orange strudels:  In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
5. Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
6. Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
7. Bake the strudels for 30 minutes, until puffed and golden brown.

Enjoy your Mini Strudels 4 Ways!