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Chocolate Walnut Strudel

Chocolate Walnut Strudel

4.08 13

Served warm from the oven, this exquisite dessert features a luscious chocolate and walnut filling, rolled up in golden puff pastry.  Doesn't it sound delicious?  It is!

serves 8 people

Ingredients

cost per recipe: $4.82

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 4

    ounces semi-sweet chocolate, chopped

  • 2

    tablespoons milk

  • 1

    tablespoon butter

  • 1/2

    package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1/2

    cup chopped walnuts

  • 1

    tablespoon confectioners' sugar

view nutrition info

How to Make It

Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork. Place the chocolate, milk and butter into a medium microwaveable bowl.  Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle.  Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge.  Sprinkle with the walnuts.  Starting at a short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush with the egg mixture. Bake for 35 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 30 minutes.  Sprinkle with the confectioners' sugar.
Step 1

Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.

Step 2

Place the chocolate, milk and butter into a medium microwaveable bowl.  Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.

Step 3

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle.  Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge.  Sprinkle with the walnuts.  Starting at a short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush with the egg mixture.

Step 4

Bake for 35 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 30 minutes.  Sprinkle with the confectioners' sugar.

Recipe Tips

  • To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square.  Cut the pastry into shapes using a cookie cutter.  Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture.  Bake as directed above.

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Made With
Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(13)
  • vbone

    January 14, 2011

    Chocolate Walnut Strudel

    I MADE IT WITH NUTELLA AND ALMONDS OMITTING THE SEMI SWEET CHOCOLATE AND WALNUTS. SO FUN TO MAKE WITH KIDS AND DELICIOUS!!

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  • Ellen Q.

    November 15, 2010

    Chocolate Walnut Strudel

    Didn't have any luck finding the pastry ingredient so I had to use 2 rolls of crescent dough. It was a little difficult to make dough thin however with a little bit of rolling dough I got it almost the same as on original receipe and it was great.

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  • Karen S.

    May 7, 2010

    Chocolate Walnut Strudel

    I used a 60% semi-sweet, and it was sweet enough. It needs a little something else to flavor it. The egg seamed seal stuck to my pan.

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    (0) (0)
  • June C.

    March 7, 2010

    Chocolate Walnut Strudel

    Great! I received lots of compliments. It looked just like the picture and tasted even better!

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    (0) (0)
  • tammy.beam

    January 5, 2010

    Chocolate Walnut Strudel

    It's very good and easy to make!

    Was this helpful?

    (0) (0)

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