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| Chocolate Pecan Strudel |
| Ingredients
1/2 package frozen puff pastry 1 egg 1 tablespoon water 4 squares [1 oz. each] milk chocolate 2 tablespoons whole milk 1 tablespoon unsalted butter 1/2 cup chopped pecans Confectioners' sugar Method Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375°. 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. Alternately, place chocolate, milk and butter in a large bowl over simmering water and stir until smooth and glossy. Unfold pastry on lightly floured surface. Roll into 16" x 12" rectangle. Spread chocolate mixture on pastry to within 1 1/2" of edges. Sprinkle pecans 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. Decorating 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. |
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