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Chocolate Nut Apple Strudel

Details

Time
3 hours
Skill Level
Intermediate
Yields
1 strudel

Two kinds of drizzle make this Chocolate Nut Apple Strudel a stand-out. And HERSHEY’S Cocoa brings together the rich, crumbly center. Spend some time together in the kitchen making this impressive pastry. You’ll be so proud of the results!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
20 minutes
Cool Time
2 hours

Ingredients

  • 1 sheet
    frozen puff pastry (1/2 of 17-1/2 oz. pkg.)
  • 2 tsps
    water
  • 1 cup
    apple finely shredded
  • 3/4 cup
    ground pecans
  • 1/2 cup
    vanilla wafer crumbs (about 15 wafers, crushed)
  • 1/2 cup
    HERSHEY'S Cocoa or HERSHEY'S Special Dark Cocoa
  • 1/4 cup
    butter or margarine (1/2 stick), melted
  • 1/3 cup
    sugar
  • 2
    eggs
  • 1/2 tsp
    vanilla extract

POWDERED SUGAR DRIZZLE (recipe follows)

CHOCOLATE CHIP DRIZZLE (recipe follows)

Step-By-Step Directions

Equipment Needed 
oven oven
cookie sheet cookie sheet
mixing bowl mixing bowl
bowl microwave-safe bowl
measuring cup measuring cups
mixer mixer
rubber scraper rubber scraper
microwave microwave
1

 Thaw puff pastry according to package directions. Heat oven to 425°F. Sprinkle cookie sheet with cold water.

2

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.

3

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.

4

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.

Additional questions?