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1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
2 teaspoons water
1/2 teaspoon vanilla extract
3/4 cup pecans
1 sheet frozen puff pastry
1/2 cup vanilla wafer crumbs (about 15 wafers, crushed)
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.
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