Chocolate Walnut Strudel


Served warm from the oven, this exquisite dessert features a luscious chocolate and walnut filling, rolled up in golden puff pastry.  Doesn't it sound delicious?  It is!

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 35 minutes
  • Cool: 30 minutes
  • Serves: 8
1 star 2 star 3 star 4 star 5 star
4 231



  • 1 egg

  • 1 tbsp. water

  • 4 oz. semi-sweet chocolate, chopped

  • 2 tbsp. milk

  • 1 tbsp. butter

  • 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/2 cup chopped walnuts

  • 1 tbsp. confectioners' sugar


  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.

  2. Place the chocolate, milk and butter into a medium microwaveable bowl.  Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.

  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle.  Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge.  Sprinkle with the walnuts.  Starting at a short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush with the egg mixture.

  4. Bake for 35 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 30 minutes.  Sprinkle with the confectioners' sugar.

  5. To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square.  Cut the pastry into shapes using a cookie cutter.  Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture.  Bake as directed above.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.


  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Date: 12/14/2005

5 star rating

"This recipe is outstandinging and so easy to make - best served warm."

Submitted by:
Shelley S.
Date: 12/31/2005

4 star rating

"Its tasty, easy and wonderful with vanilla ice cream and whipped cream."

Submitted by:
Date: 8/25/2006

4 star rating

"i made it for friends and they loved it"

Submitted by:
Tina D.
Date: 12/31/2006

4 star rating

"Everyone loves this recipe!"

Submitted by:
Grace M.
Date: 2/5/2008

4 star rating

"My German neighbor thought it was homemade strudel. The chocolate added a perfect touch."

Submitted by:
Nancy H.
Date: 1/5/2010

4 star rating

"It's very good and easy to make!"

Submitted by:
Mark A.J. R.
Date: 9/6/2007

4 star rating

"Used it in an executive dining setting and the group was enthralled with it. I added a fine dust of cinnamon to the strudel before rolling it up for a newer flavor. I served it sliced on a bias, with a rosette of whipped cream and a chocolate accent for decoration. Executive Chef"

Submitted by:
Mariana B.
Date: 1/31/2008

4 star rating


Submitted by:
Karen S.
Date: 7/25/2009

4 star rating

"Tasty! It looks good too! I couldn't consider not making this once I saw the picture!"

Submitted by:
Betty M.
Date: 3/6/2010

4 star rating

"Great! I received lots of compliments. It looked just like the picture and tasted even better!"

Submitted by:
Date: 1/14/2011

4 star rating


Submitted by:
Elizabeth M.
Date: 5/7/2010

4 star rating

"I used a 60% semi-sweet, and it was sweet enough. It needs a little something else to flavor it. The egg seamed seal stuck to my pan."

Submitted by:
Michelle S.
Date: 11/15/2010

4 star rating

"Didn't have any luck finding the pastry ingredient so I had to use 2 rolls of crescent dough. It was a little difficult to make dough thin however with a little bit of rolling dough I got it almost the same as on original receipe and it was great."

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