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Brownie Strudel


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Member since 2007

Serves 18 | Prep Time | Cook Time 45

Ingredients

3 ounces Bittersweet Chocolate Baking Squares, chopped
1 ounces Unsweetened Chocolate Baking Squares, chopped
3/4 cup unsalted butter
3/4 cup granulated sugar
2 teaspoons vanilla
2 large eggs
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup Semisweet Morsels
3/4 cup Pecans, chopped (optional)

3 sheets Puff Pastry Sheets, thawed according to package directions
2 Tablespoons granulated sugar

1 large egg
1 Tablespoon heavy cream

Domino® confectioners sugar, for garnish (optional)


In a large, heavy saucepan, set over a low heat, melt bittersweet chocolate, unsweetened chocolate and butter, stirring constantly, until smooth. Remove from heat and cool until tepid, about 6 - 8 minutes. Whisk in 3/4 cup sugar and vanilla. Add the 2 eggs, one-at-a-time, beating well after each addition until mixture is smooth and glossy. Stir in the salt and the flour until just combined. Fold in the morsels and the pecans. Transfer the brownie batter to a medium bowl, cover bowl with plastic wrap or foil and refrigerate for 1 hour.


Line a large baking sheet with parchment paper.


Sprinkle 2 teaspoons of granulated sugar over a smooth, dry surface. Place 1 sheet of pastry over sugar. Using a lightly floured rolling pin, roll pastry to a 14-inch square. Leaving a one inch border on the bottom edge and on each side, spread 1/3 of brownie mixture, in a 2-inch strip over bottom edge of pastry. Fold bottom edge of pastry over brownie mixture and fold each side over brownie mixture. Starting at lower bottom edge, roll up pastry sheet, tightly, jellyroll fashion. Pinch seam to seal. Place roll, seam side down, on prepared baking sheet. Clean work surface


Sprinkle 2 teaspoons of granulated sugar over a smooth, dry surface. Place 1 sheet of remaining pastry over sugar. Using a lightly floured rolling pin, roll pastry to a 14-inch square. Leaving a one inch border on the bottom edge and on each side, spread 1/2 of remaining brownie mixture, in a 2-inch strip over bottom edge of pastry. Fold bottom edge of pastry over brownie mixture and fold each side over brownie mixture. Starting at lower bottom edge, roll up pastry sheet, tightly, jellyroll fashion. Pinch seam to seal. Place roll, seam side down, on prepared baking sheet. Clean work surface


Sprinkle 2 teaspoons of granulated sugar over a smooth, dry surface. Place remaining sheet of pastry over sugar. Using a lightly floured rolling pin, roll pastry to a 14-inch square. Leaving a one inch border on the bottom edge and on each side, spread remaining brownie mixture, in a 2-inch strip over bottom edge of pastry. Fold bottom edge of pastry over brownie mixture and fold each side over brownie mixture. Starting at lower bottom edge, roll up pastry sheet, tightly, jellyroll fashion. Pinch seam to seal. Place roll, seam side down, on prepared baking sheet.


Cover baking sheet, with three strudel rolls, with plastic wrap or foil. Refrigerate covered sheet for 30 minutes.


Preheat oven to 375̊ F.


In a small bowl combine 1 egg and cream; whisk to blend. Remove the strudel rolls, on baking sheet, from refrigerator and remove covering . Brush each roll with the egg-cream mixture.


Bake until a tester, inserted into the brownie layer, comes out with a few crumbs adhering to it and the pastry is golden brown and puffed, about 35 - 45 minutes. (If the pastry begins to brown too quickly, cover the baking sheet with a sheet of foil while the brownies finish baking.) Remove from oven, set pan with brownie strudels, on a rack and cool completely.


Slice each strudel into 6 2-inch pieces. If desired, sprinkle powdered sugar over strudels at serving time.


Makes about 18 pieces.


This is one of my favorite brownie recipes. Serve it almost every holiday.


Pairs Well With


Notes

this sounds absolutely wonderful. can't wait to try it.
Thanks, Marsha

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