CHOCOLATE WALNUT STRUDEL
- 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 1 egg
- 1 tbsp. water
- 4 squares (1 oz. each) semi-sweet chocolate
- 2 tbsp. milk
- 1 tbsp. butter OR margarine
- 1/2 cup chopped walnuts
- Confectioners' sugar
Thaw pastry sheet at room temperature 40 min. Preheat oven to 375°F. Mix egg and water. Place chocolate, milk and butter in large microwave-safe bowl. Microwave on high for 1 1/2 min. or until chocolate is almost melted, stirring halfway through heating. Stir until smooth. Unfold pastry on lightly floured surface. Roll into 16"x12" rectangle. Spread chocolate mixture on pastry to within 1 1/2" 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 min. or until golden. Cool on baking sheet on wire rack at least 30 min. Sprinkle with confectioners' sugar. Slice and serve warm. Tip: To decorate strudel, thaw and roll out remaining pastry sheet to 12" square. Cut into desired shapes using cookie cutter. Press shapes onto top of strudel and brush with egg mixture. Bake as directed.