Chocolate N Peanut Butter Strudel Food

CHOCOLATE PEANUT BUTTER STREUSEL CAKE

Steps:

• Preheat oven to 350°/ Grease a 13x9x2-inch baking pan.
• In a large bowl, combine first 4 ingredients.
• With a electric mixer, beat on low speed until streusel is blended and crumbly.
• Transfer 1 cup lightly packed streusel to a small bowl to reserve.
• Add the eggs, milk, vanilla extract, baking powder, and baking soda to remaining streusel.
• Beat on low speed until well-blended; increase speed to medium and beat until well blended.
• Scrap the bowl occasionally, about three minutes; stir in 1 cup of chocolate chips.
• Transfer batter to pan and sprinkle evenly with reserved streusel and remaining cup of chips.
• Bake about 35 minutes, until tester inserted into center comes out clean.
• Cool cake in pan on a wire rack.

CHOCOLATE N PEANUT BUTTER STRUDEL

Steps:

• Preheat oven to 400º. Grease a baking sheet.
• Unfold one pastry sheet on baking sheet. Sprinkle with 2/3 cup chips to 1/2-inch of the edges.
• Combine cream cheese, peanut butter, egg, powdered sugar and flour in a small bowl until smooth.
• Dollop mixture over chips and pastry, and carefully spread to within 1/2-inch of the edges.
• Dampen the edges of pastry with water using a pastry brush.
• Cut remaining pastry sheet into 1-inch strips. Placing them in a lattice fashion one inch apart. Trim off the excess where needed.
• Press ends of lattice to seal.
• Bake for 20-25 min or until golden brown.
• Place remaining 1/3 cup chips over filling between lattice strips while still hot out of the oven.
• Let stand for 10 minute Cut into pieces and serve warm.

CHOCO-PEANUT BUTTER BANANA BREAKFAST STRUDEL

Steps:

• Heat oven to 350°F
• Line cookie sheet with regular foil and lightly spray with non-stick cooking spray, or line cookie sheet with nonstick foil.
• Sprinkle flour lightly on sheet of waxed paper.
• Unroll dough on floured paper into 1 long rectangle; press perforations to seal.
• Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.
• Spread peanut butter over rectangle to within 1 inch of edges.
• Spread hazelnut spread over peanut butter.
• Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
• Fold in short ends of rectangle 1 inch.
• Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal.
• Remove from waxed paper; place seam side down on foil-lined cookie sheet.
• Brush with egg white; sprinkle with cinnamon-sugar.
• Bake 20 to 25 minutes or until deep golden brown.
• Immediately transfer strudel on foil to cooling rack.
• Cool 30 minutes.
• Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled.
• To serve, cut into 1-inch slices, using serrated knife.
• Wrap and refrigerate any remaining strudel.
• NOTE: *One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.

CHOCOLATE WALNUT STRUDEL

Steps:

• Preheat oven to 375°F. Thaw pastry sheet at room temperature 30 min. Mix egg and water in small bowl; set aside. Microwave chocolate, milk and butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Unfold pastry sheet onto lightly floured surface. Roll into 16x12-inch rectangle. Spread pastry evenly with chocolate mixture to within 1-1/2 inches of edges. Sprinkle walnuts over chocolate. Starting at short side, roll pastry sheet up jelly roll-style. Place, seam side down, on ungreased baking sheet. Tuck ends under to seal. Brush with egg mixture.
• Bake 35 min. or until pastry is golden brown. Cool 30 min. on baking sheet on wire rack. Sprinkle with powdered sugar. Cut into 8 slices to serve.

CHOCOLATE WALNUT STRUDEL

Steps:

• Thaw sheet of puffed pastry for 30 minutes at room temperature.
• Preheat oven to 375°F.
• In a small bowl, combine egg and water.
• In a large bowl, microwave the chocolate, milk, and butter on HIGH for 1 1/2 to 2 minutes, stirring occasionally, until chocolate is melted.
• Unfold the pastry sheet on a lightly floured surface.
• Roll into a 16" by 12" rectangle.
• Spread chocolate mixture evenly on puffed pastry to within 1 1/2 inch of edges and sprinkle the chopped walnuts over the chocolate.
• Beginning with short end, roll up jelly-roll style.
• Place seam side down on an ungreased baking sheet.
• Tuck ends under to seal and brush with egg mixture.
• Bake for 35 minutes or until golden.
• Cool 30 minutes on baking sheet on wire rack.
• Sprinkle with powdered sugar.
• Slice and serve warm.
• Note- You may use the remaining puff pastry sheet to make decorative cut-outs for your strudel/ Simply thaw the pastry and use mini cookie cutters to cut desired shapes/ Press shapes onto top of strudel and brush tops with egg mixture/ Bake as directed.