Peanut Butter Strudle

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Peanut Butter Strudle
1 box (17.3 oz.) puff pastry sheets, thawed, divided
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels, divided
4 ozs. cream cheese, softened
1/4 cup strawberry peanut butter
1 large egg
2 Tablespoons powdered sugar
1 Tablespoon all-purpose flour


Directions:
PREHEAT oven to 400° F. Grease baking sheet.

UNFOLD one pastry sheet on baking sheet. Sprinkle 2/3 cup morsels over pastry to within 1/2-inch of edges. Combine cream cheese, peanut butter, egg, powdered sugar and flour in small bowl until smooth. Dollop over morsels and carefully spread to within 1/2-inch of edges.

DAMPEN pastry around edges with water. Cut remaining pastry sheet into 1-inch-wide strips. Place over filling diagonally in lattice fashion one inch apart. Trim strips and edges where needed. Press ends of lattice to seal.

BAKE for 20 to 25 minutes or until golden brown to the center. Place remaining morsels over filling between lattice strips while still hot out of oven. Let stand for 10 minutes. Cut into pieces; serve warm.

Purchase Peanut Butter Strudle

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