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Friday, November 21, 2014

Chocolate Strudel

This was super yummy!  We all really enjoyed it, in fact I should have made a double batch.  I would say to let it cook for the full 35 minutes you want it to be nice and golden on top.  Also make sure you keep an extra table spoon of butter handy just in case your chocolate starts to seize up.  It can happen really quickly!

1 sheet of puff pastry
4 ounces Semi-Sweet Chocolate Chips
½ cup Walnuts, chopped
1 Tablespoon butter

Take out a sheet of puff pastry and let it defrost. It does not take long.
Microwave the chocolate for 30 seconds, stir and microwave for another 30 seconds.
Add the butter and microwave for 30 seconds, stir and if needed microwave at 15 second intervals. Stir until glassy.
Lightly flour a surface and open up the puff pastry sheet.
Roll out to about 12" square.
Spread on the chocolate to about ½" from the edge.
Sprinkle on the chopped nuts.
Start rolling up - jelly roll style.
Place the seam side down on an ungreased baking sheet.
Fold the end under a little bit.
Cut about 6 diagonal slices along the top.
Bake at 375 degrees for 30-35 minutes.
Let cook on a wire rack.
If you like - sprinkle lightly with powdered sugar
 
Raegan Mirick's photo.

 Raegan Mirick's photo.
 
Raegan Mirick's photo.
 

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