Chocolate walnut and raspberry strudel recipe
Chocolate Walnut and Raspberry Strudel recipe
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♼ Featured image is generic and does not represent the final look of a dish.
- 1 sheet puff pastry
- 1 cup chocolate chips
- 2 Tablespoons milk
- 1 Tablespoon butter, melted
- 1 Tablespoon raspberry liqueur (Chambord)
- 1 egg, beaten, mixed with 1 Tablespoon water for egg wash
- 1/2 jar raspberry preserves or jam
- 2 Tablespoons raspberry syrup
Let pastry thaw 15 minutes at room temperature on paper sheet. Combine chocolate chips, milk, and butter in plastic measuring cup and microwave 30 seconds at a time and then stir, until melted. Add Chambord liqueur. Spread over pastry to within 1 inch of edges. Sprinkle with chopped walnuts. Roll up beginning with short edge, using paper to help you. Brush with egg wash. Leave on paper and bake at 350 degrees for 30 minutes. Cool.
Make icing with a little powdered sugar, milk, butter and vanilla in food processor. Drizzle over baked strudel. Sprinkle with chopped walnuts. Combine preserves with syrup in a small saucepan. Heat until preserves are melted and sauce is smooth.
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