Diana's Desserts - www.dianasdesserts.com
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Chocolate Walnut Strudel
in Diana's Recipe Book
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1/2 pkg. (17-1/4 oz. size) frozen puff pastry sheet
1 large egg, beaten
1 tbsp. water
4 ounces semisweet baking chocolate
2 tbsp. milk
1 tbsp. unsalted butter or margarine
1/2 cup chopped walnuts
Thaw pastry sheet at room temperature 30 minutes.
Mix egg and water in small bowl.
Microwave chocolate, milk and butter in medium microwavable bowl on HIGH 1-1/2 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 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 cookie sheet. Tuck ends under to seal. Brush with egg mixture.
Bake at 375°F for 35 minutes or until pastry is golden. Cool about 30 minutes on cookie sheet on wire rack before serving. Sprinkle with powdered sugar. Slice and serve warm.
Makes 8 servings.
Thaw, unfold and roll out remaining pastry sheet from package. Cut into decorative shapes using cookie cutters. Press shapes onto top of strudel. Brush tops with egg mixture. Bake as directed.
|Date: October 5, 2002|