Raspberry Chocolate Puff Pastry Strudel

Instructions

1. 1

   Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

2. 2

   Roll out the thawed puff pastry on a lightly floured surface into a rectangle shape.

3. 3

   Sprinkle the semisweet chocolate chips evenly over the puff pastry, leaving a small border around the edges.

4. 4

   Scatter the raspberries on top of the chocolate chips, and then sprinkle the sugar evenly over the raspberries.

5. 5

   In a small bowl, beat the egg with the tablespoon of water to create an egg wash.

6. 6

   Brush the edges of the puff pastry with the egg wash. This will help seal the pastry when you roll it.

7. 7

   Carefully roll the puff pastry into a log, starting from one of the long edges, ensuring the filling stays inside.

8. 8

   Transfer the rolled pastry onto the prepared baking sheet with the seam side down.

9. 9

   Brush the top of the strudel with the remaining egg wash, which will give it a nice golden color as it bakes.

10. 10

    Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

11. 11

    Remove from the oven and let it cool slightly on a wire rack.

12. 12

    Dust with powdered sugar before serving.

13. 13

    Slice and serve the strudel warm or at room temperature.