PBJ Strudel

Preheat oven to 400°. In a small saucepan, stir together granulated sugar and cornstarch. Stir in strawberries until sugar is dissolved. Let stand 10 minutes.

Meanwhile, in a small bowl, stir together peanut butter, dry milk and powdered sugar until well combined (mixture will be thick).

Bring strawberry mixture to boiling over medium heat, stirring, until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Cool slightly.

On a lightly floured surface, unfold and roll out pastry to a 10x14-inch rectangle. Loosely fold into quarters to transfer to a baking sheet lined with parchment paper. Unfold and center on the sheet. With kitchen shears or a sharp knife, cut 3-inch-long strips, 1 inch apart, into the long sides of pastry.

Arrange the peanut butter mixture down the center of the pastry, pressing into a 3-inch-wide ribbon. Top evenly with strawberry mixture. Alternating between sides, crisscross the pastry strips over the filling at a slight angle, overlapping the ends and tucking the last strips underneath. In a small bowl, whisk together egg and water; brush over pastry. Sprinkle with coarse sugar and, if desired, peanuts

Bake 20 to 25 minutes or until golden brown. Cool slightly on baking sheet on a wire rack. Serve warm or at room temperature.