Chocolate walnut strudel

Yield: 8 Servings

Measure Ingredient
½ pack (17 1/4 oz.) PEPPERIDGE FARM Frozen Puff Pastry sheets; (1 sheet)
1 \N Egg beaten
1 tablespoon Water
4 \N Squares BAKER'S Semi-Sweet Baking Chocolate
2 tablespoons Milk
1 tablespoon Butter or margarine
½ cup Chopped walnuts

THAW pastry sheet at room temperature 30 minutes. Heat oven to 375øF. Mix egg and water in small bowl.

MICROWAVE chocolate, milk and butter in medium microwavable bowl on HIGH 1½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

UNFOLD pastry sheet on lightly floured surface. Roll into 16x12-inch rectangle. Spread chocolate mixture evenly onto surface of pastry to within 1 ½ inches of edges. Sprinkle walnuts over chocolate. Starting at short side, roll pastry sheet up jelly roll-style. Place seam-side down on ungreased cookie sheet. Tuck ends under to seal. Brush with egg mixture.

BAKE 35 minutes or until pastry is golden. Cool about 30 minutes on cookie sheet on wire rack before serving. Sprinkle with powdered sugar, if desired. Slice and serve warm.


Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998

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