Raspberry and Red Chile Jam Strudels

1 sheet of puff pastry, thawed
1/3 cup of Heidi's Raspberry Red Chile Jam
1 tsp. cornstarch
1 Tbsp. milk
1 Tbsp. sugar

Preheat oven to 400 degrees F and line a baking sheet with parchment.
Dust counter lightly with flour and roll puff pastry into a 15.5x10 inch rectangle.
Cut into 3 inch wide strips vertically and then cut into 1 1/2 strips across.
In a small bowl, mix together the jam and cornstarch.
Fill the center of each piece of dough with a teaspoon of the jam mixture.
Fold the right side of the dough toward the center, pinching down the edge, then roll over toward the end.
Pinch down the remaining edge to seal. Place on a the baking sheet.
Brush the tops with milk and sprinkle with sugar. Make 2 small slits in the top and bake 15 minutes, until golden.

Click here for Heidi's Raspberry Red Chile Jam