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2 hours
Prep: 25 minutes
Cook: 30 minutes
1360 calories per serving view nutrition facts
2 dozen
suggest servings
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| Pastry | |||
| 1/2 | pound | cream cheese | |
| 1 | cup | butter | |
| 1 | each | egg yolk | |
| 2 | cups | flour, all-purpose | |
| Filling | |||
| 16 | tablespoons | cocoa powder | |
| 8 | ounces | chocolate chips (semi-sweet) | |
| 1 | cup | walnuts | chopped |
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 degrees F. 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.
| % Daily Value* | |
| Total Fat 102.0g | 157% |
| Saturated Fat 53.0g | 266% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 502mg | 21% |
| Total Carbohydrate 100.0g | 33% |
| Dietary Fiber 14.0g | 57% |
| Sugars 31.0g | |
| Protein 25.0g | 50% |
| Vitamin A | 45% | Vitamin C | 1% | |
| Calcium | 13% | Iron | 50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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