Ingredients

1 sheet puff pastry

1 cup chocolate chips

2 Tablespoons milk

1 Tablespoon butter, melted

1 Tablespoon raspberry liqueur (Chambord)

1 egg, beaten, mixed with 1 Tablespoon water for egg wash

1/2 jar raspberry preserves or jam

2 Tablespoons raspberry syrup

Make icing with a tiny powdered sugar, milk, butter & vanilla in food processor. Drizzle over baked strudel. Sprinkle with chopped walnuts. Merge preserves with syrup in a tiny saucepan. Heat until preserves are melted & sauce is smooth.

Let pastry thaw 15 minutes at room temperature on paper sheet. Merge chocolate chips, milk, & butter in plastic measuring cup & microwave 30 seconds at a time & then stir, until melted. Add Chambord liqueur. Spread over pastry to within one inch of edges. Sprinkle with chopped walnuts. Roll up beginning with short edge, using paper to help you. Brush with egg wash. Leave on paper & bake at 350 degrees for 30 minutes. Chilled.