---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Danish Pastry Rolls
  Categories: Pastries, Chocolate
       Yield: 24 servings
  
            Cream cheese pastry:
     1/2 lb Cream cheese
       1 c  Butter
       1    Egg yolk
       2 c  All-purpose flour
            Chocolate filling:
      16 tb Nestles chocolate quik
       8 oz Semisweet chocolate chips
       1 c  Chopped walnuts
  
     In the large bowl of an electric mixer, beat together the
   butter and cream cheese until the mixture is blended. Beat
   in the egg yolk. Add the flour and beat until blended. Do
   not overbeat. Turn dough out on floured wax paper, form
   dough into a circle, wrap it in wax paper and refrigerate
   for several hours or overnight.     Divide dough into
   fourths. Roll out one part at a time to measure a 10-inch
   square. Spread 1/4 of the filling over the dough. Roll it
   up, jelly-roll fashion to measure a 10x3-inch roll. Place,
   seam-side down, on a 12x16-inch teflon-coated baking pan.
   Repeat with the remaining 3 parts of dough.     Bake in a
   350 degree oven for 30 minutes or until the top is lightly
   browned. Cool in pan. Cut into slices and sprinkle tops
   generously with sifted powdered sugar. Yields 24 to 28
   slices. Chocolate Filling:
   Use 1/4 of the filling on each of the strudels. Note:
   These can be prepared 1 day earlier and wrapped securely
   with plastic wrap.      These can be frozen after they are
   baked. Sprinkle with sifted powdered sugar before serving.
   Source:  Entertaining!  Fast and Fancy Cookbook by Renny
   Darling.
  
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