Title: Chocolate Walnut Strudel
Categories: Cakes
Yield: 8 Servings

1/2 pk (17 1/4 oz.) PEPPERIDGE FARM
-Frozen Puff Pastry sheets;
-(1 sheet)
1 Egg beaten
1 tb Water
4 Squares BAKER'S Semi-Sweet
-Baking Chocolate
2 tb Milk
1 tb Butter or margarine
1/2 c Chopped walnuts

THAW pastry sheet at room temperature 30 minutes. Heat oven to 375øF. 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 chocolate mixture evenly onto surface of pastry 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 35 minutes or until pastry is golden. Cool about 30 minutes on cookie
sheet on wire rack before serving. Sprinkle with powdered sugar, if
desired. Slice and serve warm.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak on
Jan 19, 1998