Chocolate Nut Apple Strudel

Ingredients

 * 1 sheet (½ of 17½ oz pkg) frozen puff pastry
 * 1 cup finely shredded peeled apple
 * ¾ cup ground pecans
 * ½ cup vanilla wafer crumbs (about 15 wafers)
 * ½ cup Hershey's cocoa or Hershey's Dutch processed cocoa
 * ¼ cup (½ stick) butter or margarine, melted
 * ⅓ cup sugar
 * 2 eggs
 * ½ tsp vanilla extract
 * 2 tsp water
 * Powdered sugar drizzle (recipe follows)
 * Chocolate chip drizzle (recipe follows)

Directions

 * 1) Thaw puff pastry according to package directions.
 * 2) Heat oven to 425°F.
 * 3) Sprinkle cookie sheet with cold water.
 * 4) Stir together apple, pecans, crumbs and cocoa in medium bowl.
 * 5) Stir together butter, sugar, 1 egg and vanilla in small bowl; add to apple mixture, stirring gently until well blended.
 * 6) Roll out pastry on lightly floured surface with floured rolling pin to 12x10-inch rectangle.
 * 7) Spoon apple mixture lengthwise down center of pastry.
 * 8) Lightly beat remaining 1 egg and water.
 * 9) Fold one side of pastry over apple mixture; brush long edge with egg mixture.
 * 10) Brush long edge of remaining side of pastry with egg mixture; fold over filling.
 * 11) Press edges together to seal.
 * 12) Place, seam-side down, on prepared cookie sheet.
 * 13) Brush with remaining egg mixture.
 * 14) Bake 20 to 25 minutes or until golden brown.
 * 15) Cool about 20 minutes.
 * 16) Prepare Powdered sugar drizzle and Chocolate chip drizzle; drizzle over strudel.
 * 17) Cut into slices.

Powdered sugar drizzle

 * 1) Stir together ¾ cup powdered sugar and 2 to 3 teaspoons milk in small bowl until smooth and of desired consistency.

Chocolate chip drizzle

 * 1) Place ¼ cup Hershey's semi-sweet chocolate chips and 1½ teaspoons shortening (do not use butter, margarines
 * 2) Spread or oil) in small microwave-safe bowl.
 * 3) Microwave at HIGH (100%) 30 seconds; stir.
 * 4) In necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.