Christmas dinner dessert! Recipe from the Pepperidge Farm Puff Pastry website. Easy to make and delicious to eat!
1 tablespoon water
4 squares (1 ounce each) semisweet chocolate, chopped (I used chocolate chips)
2 tablespoons milk
1 tablespoon butter
1/2 package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed as per package directions
1/2 cup chopped walnuts
vanilla ice cream and/or Cool Whip for serving, if desired
1 Heat oven to 375. Beat egg and water in small bowl with fork.
2 Place chocolate, milk and butter in medium microwave safe bowl. Microwave on medium for 30 seconds. Stir. Repeat until mixture is melted and smooth.
3 Unfold pastry sheet on lightly floured surface. Roll sheet into 16 x 12″ rectangle. Spread chocolate mixture on pastry to within 1 1/2″ of edge. Sprinkle with nuts. Starting with shorter side, roll up like jelly roll. Place seam side down onto baking sheet. Tuck ends under to seal. Brush with egg mixture.
4 Bake 35 minutes or until pastry is golden brown. Let strudel cool on baking sheet on wire rack for 30 minutes. Sprinkle with powdered sugar.