Chocolate Nut Apple Strudel

Directions

• 1. Thaw puff pastry according to package directions. Heat oven to 425°F. Sprinkle cookie sheet with cold water.
• 2. Stir together apple, pecans, crumbs and cocoa in medium bowl. Stir together butter, sugar, 1 egg and vanilla in small bowl; add to apple mixture, stirring gently until well blended.
• 3. Roll out pastry on lightly floured surface with floured rolling pin to 12x10-inch rectangle. Spoon apple mixture lengthwise down center of pastry. Lightly beat remaining 1 egg and water. Fold one side of pastry over apple mixture; brush long edge with egg mixture. Brush long edge of remaining side of pastry with egg mixture; fold over filling. Press edges together to seal. Place, seam-side down, on prepared cookie sheet. Brush with remaining egg mixture.
• 4. Bake 20 to 25 minutes or until golden brown. Cool about 20 minutes. Prepare POWDERED SUGAR DRIZZLE and CHOCOLATE CHIP DRIZZLE; drizzle over strudel. Cut into slices. 8 servings.
• POWDERED SUGAR DRIZZLE: Stir together 3/4 cup powdered sugar and 2 to 3 teaspoons milk in small bowl until smooth and of desired consistency.
• CHOCOLATE CHIP DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. In necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred.