Chocolate Walnut Strudel

1 hr

15 min

1/2 pkg. (17-1/4 oz. size) frozen ready-to-bake puff pastry sheet

1 egg, beaten

1 Tbsp. water

4 squares BAKER'S Semi-Sweet Baking Chocolate

2 Tbsp. milk

1 Tbsp. butter or margarine

1/2 cup chopped PLANTERS Walnuts

Powdered sugar

Thaw pastry sheet at room temperature 30 minutes.

Mix egg and water in small bowl.

1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

16x12-inch rectangle. Spread pastry evenly with chocolate mixture to within

1-1/2 inches of edges. Sprinkle walnuts over chocolate. Starting at short side, roll pastry sheet up jelly roll-style. Place, seam-side down, on ungreased cookie sheet. Tuck ends under to seal. Brush with egg mixture.

375 F for 35 minutes or until pastry is golden. Cool about 30 minutes on cookie sheet on wire rack before serving. Sprinkle with powdered sugar. Slice and serve warm.

Makes 8 servings

Special Extra: Thaw, unfold and roll out remaining pastry sheet from package. Cut into decorative shapes using cookie cutters. Press shapes onto top of strudel. Brush tops with egg mixture. Bake as directed.

This recipe created by Kraft Foods.