Chocolate Walnut Strudel
Served warm from the oven, this exquisite dessert features a luscious chocolate and walnut filling, rolled up in golden puff pastry. Doesn't it sound delicious? It is!
Ingredients
1 egg
1 tablespoon water
4 ounces semi-sweet chocolate, chopped
2 tablespoons milk
1 tablespoon butter
0.5 package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
0.5 cup chopped walnuts
1 tablespoon confectioners' sugar
1 tablespoon water
4 ounces semi-sweet chocolate, chopped
2 tablespoons milk
1 tablespoon butter
0.5 package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
0.5 cup chopped walnuts
1 tablespoon confectioners' sugar
Instructions
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork.
Place the chocolate, milk and butter into a medium microwaveable bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until the mixture is melted and smooth.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge. Sprinkle with the walnuts. Starting at a short side, roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush with the egg mixture.
Bake for 35 minutes or until the pastry is golden brown. Let the strudel cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar.
Place the chocolate, milk and butter into a medium microwaveable bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until the mixture is melted and smooth.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge. Sprinkle with the walnuts. Starting at a short side, roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush with the egg mixture.
Bake for 35 minutes or until the pastry is golden brown. Let the strudel cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar.
Chocolate Walnut Strudel
Served warm from the oven, this exquisite dessert features a luscious chocolate and walnut filling, rolled up in golden puff pastry. Doesn't it sound delicious? It is!
Directions
Print
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork.Place the chocolate, milk and butter into a medium microwaveable bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until the mixture is melted and smooth.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge. Sprinkle with the walnuts. Starting at a short side, roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush with the egg mixture.Bake for 35 minutes or until the pastry is golden brown. Let the strudel cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar.
Ingredients
1 egg1 tablespoon water4 ounces semi-sweet chocolate, chopped2 tablespoons milk1 tablespoon butter0.5 package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed0.5 cup chopped walnuts1 tablespoon confectioners' sugar
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