Chocolate danish pastry rolls

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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