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Print this Recipe    Choc Walnut Strudel

Chocolate Walnut Strudel
Yield: 6 Servings

1 puff pastry sheet
1 egg, beaten
1 tb water
4 oz semisweet Chocolate
2 tb milk
1 tb butter
1/2 c walnuts, chopped

Thaw pastry sheet at room temperature for 30 minutes. Heat oven
to 375F. Mix egg and water in small bowl.

Microwave chocolate, milk and butter in large bowl on high for 1
1/2 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 16" x
12" rectangle. Spread chocolate mixture evenly on pastry to within
1 1/2" from edge. Sprinkle walnuts over chocolate. Starting at
short side, roll 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 golden. Cool 30 minutes on cookie sheet.
Sprinkle with powdered sugar, if desired.

Decorative Cut Outs: Thaw, unfold and roll out remaining pastry
sheet. Cut into decorative shapes using cookie cutter. Press shapes
onto top of strudel. Brush tops with egg mixture. Bake as above.


As for the cut outs, I did not thaw another sheet out. I rolled
the dough out to 12 X 16 and cut out small hearts on the 12 inch
side and reduced the overall size to 12 X 15....worked fine.

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