Chocolate Walnut Strudel From Pepperidge Farm Food

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.

CHOCOLATE WALNUT STRUDEL FROM PEPPERIDGE FARM

Steps:

• THAW pastry sheet at room temperature 40 min. Preheat oven to 375°F. Mix egg and water. PLACE chocolate, milk and butter in large microwave-safe bowl. Microwave on HIGH for 1 1/2 min. or until chocolate is almost melted, stirring halfway through heating. Stir until smooth. UNFOLD pastry on lightly floured surface. Roll into 16"x12" rectangle. Spread chocolate mixture on pastry to within 1 1/2" of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. BAKE 35 min. or until golden. Cool on baking sheet on wire rack at least 30 min. Sprinkle with confectioners' sugar. Slice and serve warm.

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.