Chocolate Nut Apple Strudel
Details
- Timing
- Timing
- Total:
- 3 Hr.
- Bake:
- 20 Min.
- Prep:
- 30 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 strudel
A thin, flaky puff pastry dough wraps around a mixture of shredded apples, ground pecans, vanilla wafer crumbs, HERSHEY'S Cocoa and a bit of sugar to make this stunning dessert. This divine Chocolate Nut Apple Strudel recipe results in a gorgeous baked pastry that is golden brown and crispy, covered in two kinds of drizzle — powdered sugar and chocolate chip. Serve this Chocolate Nut Apple Strudel dessert recipe warm with a dollop of whipped cream or vanilla ice cream for a tasty, creamy dessert.
HERSHEY'S Cocoa and chocolate chips pair perfectly with frozen puff pastry to create delectable desserts and treats. Next, try our Chocolate Turnover recipe to satisfy your appetite for flaky pastry with a chocolaty twist.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 20 minutes
- Cool Time
- 2 hours
Ingredients
-
1 sheetfrozen puff pastry (1/2 of 17-1/2 oz pkg.)
-
2 tspswater
-
1 cupapple finely shredded
-
3/4 cupground pecans
-
1/2 cupvanilla wafer crumbs (about 15 wafers, crushed)
-
1/2 cupHERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
-
1/4 cupbutter or margarine (1/2 stick), melted
-
1/3 cupsugar
-
2eggs
-
1/2 tspvanilla extract
Step-By-Step Directions
oven
cookie sheet
mixing bowl
microwave-safe bowl
measuring cups
mixer
rubber scraper
microwave
Thaw puff pastry according to package directions. Heat oven to 425°F. Sprinkle cookie sheet with cold water.
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.
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.
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. If 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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Nutrition FactsServings Per Container 8 servingsServing size 1 slice (117g)Amount per servingCalories420% Daily Value*Total Fat 25g 32%Saturated Fat 10g 50%Trans Fat 0gCholesterol 70mg 23%Sodium 200mg 9%Total Carbohydrates 51g 19%Dietary Fiber 2g 7%Total Sugars 27gIncludes 25g Added Sugar 50%Protein 6gVitamin D 0mcg 0%Calcium 19mg 2%Iron 4mg 20%Potassium 91mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
