Chocolate Nut Apple Strudel
Ingredients
- 2 teaspoons water
- 2 eggs
- 1/3 cup sugar
- CHOCOLATE CHIP DRIZZLE (recipe follows)
- 1/2 cup vanilla wafer crumbs (about 15 wafers, crushed)
- 1/2 teaspoon vanilla extract
- 3/4 cup pecans ground
- 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 1 cup apple finely shredded, peeled
- POWDERED SUGAR DRIZZLE (recipe follows)
- 1 sheet frozen puff pastry (1/2 of 17-1/2 oz. pkg.)
- 1/4 cup butter or margarine (1/2 stick) , melted
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.
Related Recipes
Related Products
HERSHEY'S Cocoa
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