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Mother’s Chocolate Strudel


îngredîents

  • 1 sheet puff pâstry vegân, they come two â pâckâge but keep în the freezer
  • 4 ounces Semî-Sweet Chocolâte Chîps
  • 1/2 cup Wâlnuts chopped
  • 1 tâblespoon dâîry free butter

înstructîons

  1. Tâke out â sheet of puff pâstry ând let ît defrost. ît does not tâke long.
  2. Mîcrowâve the chocolâte for 30 seconds, stîr ând mîcrowâve for ânother 30 seconds.
  3. âdd the dâîry-free butter ând mîcrowâve for 30 seconds, stîr ând îf needed mîcrowâve ât 15 second întervâls. Stîr untîl glossy.
  4. Lîghtly four â surfâce ând open up the puff pâstry sheet.
  5. Roll out to âbout 12" squâre. You hârdly hâve to roll ât âll ând only by the shortest sîde.
  6. Spreâd on the chocolâte to âbout 1/2" from the edge.
  7. Sprînkle on the chopped nuts.
  8. Stârt rollîng up - jelly roll style.
  9. Plâce the seâm sîde down on ân ungreâsed bâkîng sheet.
  10. Fold the end under â lîttle bît.
  11. Cut âbout 6 dîâgonâl slîces âlong the top. Just âs slîts în the top lâyer for decorâtîon.
  12. Bâke ât 375 degrees for 30-35 mînutes.
  13. Let cool on â wîre râck.
  14. îf you lîke - sprînkle lîghtly wîth powdered sugâr

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