Chocolate Walnut Strudel

Prep: 10 mins Total: 1 hr 15 mins

1/2 pkg. (17-1/4 oz. size) frozen ready-to-bake puff pastry sheet
1 egg, beaten
1 Tbsp. water
4 squares BAKER'S Semi-Sweet Baking Chocolate
2 Tbsp. milk
1 Tbsp. butter or margarine
1/2 cup chopped PLANTERS Walnuts
Powdered sugar (optional)

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

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.

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.