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Mother’s Chocolate Strudel

Mother’s Chocolate Strudel


  • 1 sheet puff pastry vegan, they come two a package but keep in the freezer
  • 4 ounces Semi-Sweet Chocolate Chips
  • 1/2 cup Walnuts chopped
  • 1 tablespoon dairy free butter


  • Take out a sheet of puff pastry and let it defrost. It does not take long.
  • Microwave the chocolate for 30 seconds, stir and microwave for another 30 seconds.
  • Add the dairy-free butter and microwave for 30 seconds, stir and if needed microwave at 15 second intervals. Stir until glossy.
  • Lightly four a surface and open up the puff pastry sheet.
  • Roll out to about 12″ square. You hardly have to roll at all and only by the shortest side.
  • Spread on the chocolate to about 1/2″ from the edge.
  • Sprinkle on the chopped nuts.
  • Start rolling up – jelly roll style.
  • Place the seam side down on an ungreased baking sheet.
  • Fold the end under a little bit.
  • Cut about 6 diagonal slices along the top. Just as slits in the top layer for decoration.
  • Bake at 375 degrees for 30-35 minutes.
  • Let cool on a wire rack.
  • If you like – sprinkle lightly with powdered sugar

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