Thaw pastry sheet at room temperature for 30 minutes. Heat oven to 375°F. Mix egg and water in a small bowl. Microwave chocolate, milk and butter in a large bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through. Stir until chocolate is completely melted. Unfold pastry sheet on a lightly floured surface. Roll into a 16x12-inch rectangle. Spread chocloate mixture evenly on pastry to within 1-1/2 of the eges. Sprinkle walnuts over chocolate. Starting at a short side, roll up jelly roll style. Place seam side down on an ungreased cookie sheet. Tuck ends under to seal. Brush with egg mixture. Bake for 35 minutes or until golden. Cool 30 minutes on cookie sheet placed on a wire rack. Sprinkle with powdered sugar, if desired. Slice and serve warm. If you want to be really fancy, cut out small decorative shapes from the remaining pastry sheet. Press onto top of roll and brush with egg mixture.
Instructions
Thaw pastry sheet at room temperature for 30 minutes. Heat oven to 375°F. Mix egg and water in a small bowl. Microwave chocolate, milk and butter in a large bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through. Stir until chocolate is completely melted. Unfold pastry sheet on a lightly floured surface. Roll into a 16x12-inch rectangle. Spread chocloate mixture evenly on pastry to within 1-1/2 of the eges. Sprinkle walnuts over chocolate. Starting at a short side, roll up jelly roll style. Place seam side down on an ungreased cookie sheet. Tuck ends under to seal. Brush with egg mixture. Bake for 35 minutes or until golden. Cool 30 minutes on cookie sheet placed on a wire rack. Sprinkle with powdered sugar, if desired. Slice and serve warm. If you want to be really fancy, cut out small decorative shapes from the remaining pastry sheet. Press onto top of roll and brush with egg mixture.
Similar Recipes
pastries, strudel