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I originally published this ridiculously easy yet impressive and beautiful brownie bar strudel recipe a bit over a year ago, in my column for Mishpacha magazine. It immediately went absolutely viral!
Over the last year since then, I get weekly, sometimes daily requests to share the recipe on my blog. I’m not sure what took me so long, but here, at long last, you go! Enjoy!
Note that the original recipe had an error that left out the sugar quantity in the fudge filling, but I’ve added it in the printable recipe below. Enjoy!
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Brownie Bar Strudel
- 1/2 cup oil
- 1 cup sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 3/4 cup cocoa powder
- 3/4 cup flour
- 1 large puff pastry sheet
- Powdered sugar
Optional chocolate glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons cocoa powder
- 2 tablespoon milk or soy milk
Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
Prepare filling: combine all ingredients in a small mixing bowl and stir until smooth.
Assemble: place puff pastry on prepared baking sheet. For best results, roll slightly to make it thinner.
Spread fudge filling in the center of the puff pastry, creating a long strip from one end to the other, about 2-3 inches wide.
Fold the smaller edge of the pastry over the filling, then gently flip it over the other edge. Trim the excess pastry that remains.
Cut short diagonal slits in the top, allowing the fudge to peek through. Bake for about 30-35 minutes, until the top is golden brown. Set aside to cool.
Prepare the glaze, if using:
Combine all ingredients in a small bowl and mix to combine.
Once cooler, dust the top with a generous layer of powdered sugar. Drizzle glaze over the top, if desired.
Plan ahead: this can be frozen, well wrapped, until ready to serve. For best results, freeze it whole and slice before serving.
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This is one of the most popular dessert recipes I’ve ever shared – I hope you love it too! – Miriam
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Gmar Chasima Tova! This recipe looks delicious! When you specify a large puff pastry sheet, are you refering to 1 sheet of the Pepperidge Farm package or is it from a package of the Jewish company puff doughs? Also, is there one layer of dough (after folding it up) surrounding the filling? I would think that the dough sheet is too large to just surround the filling of 2-3 inches only once.
Sue Schwartz says
Pplease clarify the folding instructions. The short side? Flip over what? Trim. Do you mean starting with the bottom of the long side pull the dough over the chocolate filling?Then foll the whole thing (log) up towards the top and trim any excess dough showing after the upards roll?
This looks amazing, do you think it’ll work with Phyllis dough?
Tried it- came out great!
Jessica Dolties says
My husband and son claimed this was the BEST dessert ever!!! Not a crumb left! Thanks so so much
Really not understanding these folding directions at all. I wish some clarification had been provided.
Shoshana Schnair says
Total success!! We were in Yerushalayim for sukkos, and needed great food, especially desserts! This was enjoyed till the last crumb! I just dusted this rollade with powdered sugar after baking. I’m getting ready to bake it now back in the USA with Pepperidge Farm puff pastry. Thanks for the nonstop great recipes!!
Ok, hear me out:
any suggestions for how to adapt the filling?
This was a big hit. I froze it without the sugar and icing on top, and when I defrosted it, I just iced it then. Everyone loved it, and it looks so fancy, but it is so easy to do. Another fabulous idea from Miriam!
Cathy Levitt says
I am confused on the folding directions. Can you please explain further or do you have a video you could share