Cooking Directions

• 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.

Ingredients

• 1 egg
• 1 tablespoon water
• 4 ounces semi-sweet chocolate, chopped
• 2 tablespoons milk
• 1 tablespoon butter
• 0.5 package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 0.5 cup chopped walnuts
• 1 tablespoon confectioners' sugar