Chocolate Walnut Strudel Recipes

Steps:

• Preheat oven to 375°F. Thaw pastry sheet at room temperature 30 min. Mix egg and water in small bowl; set aside. Microwave chocolate, milk and butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Unfold pastry sheet onto 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 baking sheet. Tuck ends under to seal. Brush with egg mixture.
• Bake 35 min. or until pastry is golden brown. Cool 30 min. on baking sheet on wire rack. Sprinkle with powdered sugar. Cut into 8 slices to serve.

Steps:

• Thaw sheet of puffed pastry for 30 minutes at room temperature.
• Preheat oven to 375°F.
• In a small bowl, combine egg and water.
• In a large bowl, microwave the chocolate, milk, and butter on HIGH for 1 1/2 to 2 minutes, stirring occasionally, until chocolate is melted.
• Unfold the pastry sheet on a lightly floured surface.
• Roll into a 16" by 12" rectangle.
• Spread chocolate mixture evenly on puffed pastry to within 1 1/2 inch of edges and sprinkle the chopped walnuts over the chocolate.
• Beginning with short end, roll up jelly-roll style.
• Place seam side down on an ungreased baking sheet.
• Tuck ends under to seal and brush with egg mixture.
• Bake for 35 minutes or until golden.
• Cool 30 minutes on baking sheet on wire rack.
• Sprinkle with powdered sugar.
• Slice and serve warm.
• Note- You may use the remaining puff pastry sheet to make decorative cut-outs for your strudel/ Simply thaw the pastry and use mini cookie cutters to cut desired shapes/ Press shapes onto top of strudel and brush tops with egg mixture/ Bake as directed.

Steps:

• Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 375 degrees F. Mix egg and water.
• Place chocolate, milk and butter in large microwave-safe bowl. Microwave on HIGH for 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until smooth.
• Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. Spread chocolate mixture on pastry to within 1 1/2 inches of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.
• Bake 35 minutes or until golden. Cool on baking sheet on wire rack at least 30 minutes. Sprinkle with confectioners' sugar. Slice and serve warm.

Steps:

• Preheat oven to 375 degrees.
• Toss hazelnuts, confection-ers' sugar, and salt with a splash of water in a bowl.
• Transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; Chop the nuts coarsely.
• Melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
• In a bowl set over a pot of simmering water, mix the eggs and 1/4 cup granulated sugar until the sugar dissolves and the mixture is hot.
• Remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
• Fold the egg mixture into the chocolate mixture, followed by the whipped cream; Set aside in the refrigerator until ready to use.
• Spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
• Sprinkle with some of the remaining 1/2 cup sugar and place another sheet of filo on top of the first, and press to adhere.
• Repeat with the butter and sugar, but toss on a few hazelnuts as well.
• Top with another sheet of filo, and repeat with the butter and sugar.
• Add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
• Working with the long side of the filo facing you, spoon half the chocolate mixture over its length, about 1/2 inch from the bottom, leaving a 11/2-inch border at either end.
• Sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
• Fold the bottom edge of the filo over on itself.
• Fold in on the sides to form a thicker border all around.
• Gently roll the filo on top of the choco-late, until you reach the end of the sheet.
• Place the roll, seam side down, on a baking sheet and Brush the filo with butter and sprinkle with sugar.
• Repeat for a second streudel.
• Bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
• Some filling may leak out, but don't worry, the streudels will still be delicious.
• Let the streudels rest for 10 minutes, or until slightly cooled. Slice them on a bias, about 2 to 2 1/2 inches thick, and serve with coffee whipped cream.
• (Streudels can be made ahead of time and frozen, unbaked. Thaw 30 minutes before baking.)
• Coffee Whipped Cream:.
• 1 cup heavy cream.
• 1 1/2 tablespoons confectioner's sugar.
• 1 tablespoon instant espresso.
• Whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
• Continue whisking until medium peaks form.