Chocolate Nut Strudel Recipes

BANANA CHOCOLATE STRUDEL

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg yolk and mix. Add the confectioners' sugar, the vanilla and cinnamon and mix. Add the chocolate and mix just until incorporated. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
• Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with melted butter. Sprinkle evenly with 1 tablespoon of the granulated sugar and 3 tablespoons of the ground walnuts, and lay another sheet of phyllo on top. Brush the top with melted butter and sprinkle with 1 tablespoon of sugar and 3 tablespoons of walnuts. Repeat with third sheet of phyllo. Reserve the remaining melted butter, sugar, and walnuts.
• Pipe half the cheese filling in a line along one short end of the phyllo, leaving a 2-inch margin on the top, bottom, and side. Arrange the whole bananas next to the cheese. Pipe the remaining filling next to the bananas. Starting at the filled end, roll the phyllo up tightly to encase the filling. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with 1 tablespoon of sugar. You may not use up all the melted butter and walnuts.
• Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

CHOCOLATE COFFEE CAKE WITH CHOCOLATE STREUSEL TOPPING

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
• Stir in chocolate chips.
• Transfer to prepared baking dish, and smooth out batter.
• To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
• Stir in chocolate chips and nuts.
• Sprinkle the streusel mixture evenly over cake batter in the pan.
• Bake for about 35-40 minutes (do not overbake).
• Delicious!

CHOCOLATE WALNUT STRUDEL

Steps:

• Preheat oven to 375°F. Thaw pastry sheet at room temperature 30 min. Mix egg and water in small bowl; set aside. Microwave chocolate, milk and butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Unfold pastry sheet onto lightly floured surface. Roll into 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 baking sheet. Tuck ends under to seal. Brush with egg mixture.
• Bake 35 min. or until pastry is golden brown. Cool 30 min. on baking sheet on wire rack. Sprinkle with powdered sugar. Cut into 8 slices to serve.

BANANA CHOCOLATE STRUDEL

Steps:

• Preheat oven to 425°F.
• Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.
• Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, then dust with confectioners sugar.

VANILLA-SCENTED PEAR STRUDEL WITH HAZELNUTS AND CHOCOLATE SAUCE

Steps:

• Make vanilla sugar:
• Combine sugar and vanilla in processor. Blend until beans are very finely chopped, about 1 minute. Sift vanilla sugar into bowl; discard contents of sieve. Transfer vanilla sugar into jar; cover. (Can be made 1 week ahead. Store at room temperature.)
• Make sauce:
• Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in brandy. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
• Make filling:
• Mix 1/4 cup vanilla sugar and cornstarch in bowl. Melt butter in large nonstick skillet over medium heat. Add pears; sauté until tender and golden, about 20 minutes. Sprinkle cornstarch mixture over pears; stir to blend.
• Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy). Remove from heat. Mix in lemon juice. Cool.
• Make strudel and phyllo triangles:
• Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor. Transfer nut mixture to small bowl.
• Butter 1 baking sheet. Place kitchen towel on work surface. Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush phyllo with butter. Top with second phyllo sheet; brush with butter.
• Sprinkle with 3 tablespoons nut mixture. Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture. Top with another phyllo sheet (for a total of 10 sheets); brush with butter.
• Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.
• Fold short sides over filling; butter folded edges.
• Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.
• Using large spatula, transfer strudel to prepared baking sheet. Brush strudel all over with butter. (Can be made 4 hours ahead. Cover; chill.)
• Meanwhile, prepare triangles. Preheat oven to 375°F. Butter 1 baking sheet. Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches. Place 1 phyllo piece on work surface. Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Top with remaining phyllo piece; brush with butter. Using large knife, trim stack to 12 by 8 inches. Cut stack into six 4-inch squares. Cut squares diagonally in half.
• Transfer triangles to prepared baking sheet. Brush parchment with butter; place buttered side down on triangles. Press 1 baking sheet atop parchment, anchoring triangles.
• Bake triangles until golden, about 10 minutes. Lift off top baking sheet. Carefully remove parchment. Transfer triangles to rack; cool. (Can be made 4 hours ahead. Store airtight at room temperature.)
• Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
• Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
• Cut strudel crosswise into 6 to 8 sections. Spoon warm chocolate sauce onto each plate. Place strudel atop sauce. Place scoop of ice cream alongside. Stand triangle between strudel and ice cream. Garnish with mint, if desired, and serve.

CHOCOLATE WALNUT STRUDEL

Steps:

• Thaw sheet of puffed pastry for 30 minutes at room temperature.
• Preheat oven to 375°F.
• In a small bowl, combine egg and water.
• In a large bowl, microwave the chocolate, milk, and butter on HIGH for 1 1/2 to 2 minutes, stirring occasionally, until chocolate is melted.
• Unfold the pastry sheet on a lightly floured surface.
• Roll into a 16" by 12" rectangle.
• Spread chocolate mixture evenly on puffed pastry to within 1 1/2 inch of edges and sprinkle the chopped walnuts over the chocolate.
• Beginning with short end, roll up jelly-roll style.
• Place seam side down on an ungreased baking sheet.
• Tuck ends under to seal and brush with egg mixture.
• Bake for 35 minutes or until golden.
• Cool 30 minutes on baking sheet on wire rack.
• Sprinkle with powdered sugar.
• Slice and serve warm.
• Note- You may use the remaining puff pastry sheet to make decorative cut-outs for your strudel/ Simply thaw the pastry and use mini cookie cutters to cut desired shapes/ Press shapes onto top of strudel and brush tops with egg mixture/ Bake as directed.

CARAMELIZED BRAZIL-NUT STRUDEL

Steps:

• Combine the raisins, apricots and rum. Set aside.
• Melt the two tablespoons of butter in a large heavy skillet just until foaming. Stir in the apple and let it cook over medium heat for about five minutes until softened. Add the brown sugar, lemon juice, zest, cinnamon, cloves, salt and raisin-apricot mixture. Mix well. Turn up the heat and allow the mixture to boil gently until thickened and slightly reduced - five to six minutes.
• Add the chopped Brazil nuts and stir to blend. Set aside.
• Preheat the oven to 400 degrees. Butter a cookie sheet or jelly-roll pan.
• On a clean work space, spread a large towel, place one sheet of phyllo on it and brush a 1-inch strip along the top with melted butter. Place the lower edge of a second sheet of phyllo along the buttered edge of the first sheet, overlapping about 3/4-inch. Brush both sheets lightly with butter and sprinkle about two tablespoons of bread crumbs evenly over this. Repeat with the third and fourth, and again with the fifth and sixth, sheets of phyllo. Place the seventh phyllo sheet on top, brush the edge with butter and place the eighth sheet on top, but do not brush all over with butter.
• Transfer the nut mixture to lower edge of phyllo, forming it into an even cylinder, and leaving a 1 1/2-inch border on each side. Holding the towel by the lower edge, flip it, causing the phyllo to roll over on itself. Turn in the phyllo edges and continue to roll.
• Carefully roll the strudel onto a cookie sheet, seam side down. Brush the top and ends with butter and bake in the middle of the oven for 15 minutes, or until crisp and golden.
• Remove from the oven and let stand at least 10 minutes before serving. Dust with confectioners' sugar and garnish with the three whole Brazil nuts. To serve, use a serrated knife to cut 1-inch slices and garnish with unsweetened whipped cream.