Chocolate Walnut Strudel

Chocolate Walnut Strudel

Campbell's Kitchen 0

"A dense chocolate and walnut filling rolled up with Pepperidge Farm® Puff Pastry - so simple, yet sure to satisfy any chocoholic. Serve with a puff of whipped cream."

Ingredients 1 h 30 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings


On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 375 degrees F. Mix egg and water.
  2. Place chocolate, milk and butter in large microwave-safe bowl. Microwave on HIGH for 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until smooth.
  3. Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. Spread chocolate mixture on pastry to within 1 1/2 inches of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.
  4. Bake 35 minutes or until golden. Cool on baking sheet on wire rack at least 30 minutes. Sprinkle with confectioners' sugar. Slice and serve warm.
Tips & Tricks
Chocolate Chocolate Chip Cookies I

See how to make the chocolate lover’s chocolate chip cookie.

Ultimate Chicken Pot Pie

This fantastic comfort-food classic is easy and so delicious.


  • TIP
  • To decorate strudel, thaw and roll out remaining pastry sheet to 12-inch square. Cut into desired shapes using cookie cutter. Press shapes onto top of strudel and brush with egg mixture. Bake as directed.
Rate recipe

Your rating


Reviews 9

  1. 12 Ratings


I gave it 4 stars even though mine didn't come out that great. It tasted good but, I melted my chocolate too much so it melted the dough a little. only melt chocolate slightly and mix till it's gooey. roll it out on the the tray you'll use in the oven b/c transferring it while rolled is a bit tricky. :)

Mary N.

I would give this six stars if I could! It was simple to make, impressive to serve, and scrumptious to eat. Ingredients easy to find, directions easy to follow. I even made it at my house and drove it across town and put it in the oven there. Everyone loved it, including some very good cooks. It made 6 big servings, could easily make 8, or even 10 if following a heavy meal. I used a serrated knife in a sawing motion to cut the strudel, and it stayed intact instead of squashing. The only thing I did differently was to add a little sugar, because the "bittersweet" 60% chocolate I bought was more bitter than sweet. So I sprinkled on about 3 Tbsp powdered sugar after I spread the chocolate on the pastry dough, just before the nuts. Then it was just right for eaters aged 14 to 70 on New Year's Day.


Easy and a great hit at quilt away weekend 2008