4 strudel leaves, thawed
1/4 c. unsalted butter, melted
3 tbsp. ground almonds
6 oz. milk chocolate, grated
1 sq. semi-sweet chocolate, grated
2 tsp. granulated sugar

Preheat oven to 375 degrees. Place 2 strudel leaves on top of each other on wax paper on damp kitchen towel. Long side should be parallel to edge of table. Brush top leaf with melted butter; sprinkle with 1 1/2 tablespoons almonds. Top with other 2 leaves. Repeat with butter and almonds.

Sprinkle milk chocolate over bottom quarter of dough, along long side leaving 1 inch border around edges. Sprinkle semi-sweet chocolate over milk chocolate. Using towel fold short side edges of dough in 1/2 inch toward center, over filling.

Brush edges with butter and press lightly so they do not unfold. Using towel, roll up dough away from you from long side and place on lightly buttered baking sheet. Brush surface of dough with butter and sprinkle with sugar. Bake in preheated moderate oven 375 degrees until crisp about 25 minutes. Slide onto wire rack to cool. Serve slightly warm or at room temperature.