Chocolate Walnut Strudel
- Prep Time: 10 Minutes ( Total Time 45 Minutes)
- Serving Size: 8
- 1/2 pkg. (17-1/4 ounce.) Frozen Puff Pastry (1 Sheet)
- 1 Egg, Lightly Beaten
- 1 tablespoon Water
- 4 squares BAKER'S Semi-Sweet Baking Chocolate
- 2 tablespoons Milk
- 1 tablespoon Butter Or Margarine
- 1/2 cup Chopped PLANTERS Walnuts
- 2 tablespoons Powdered Sugar
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.
KRAFT KITCHENS TIPS
Size It Up Enjoy a serving of this rich and indulgent treat on special occasions.
Special Extra 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.
RECIPE COURTESY OF KRAFT FOODS