MILK CHOCOLATE CHEESE STRUDEL

Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ

Ingredients
1/4 cup corn syrup
8 3/4 oz. water
1 cup sugar
1/4 cup cocoa powder
3/4 cup dark chocolate
1 pint heavy cream
1/2 tsp. freshly ground mace or nutmeg
2 1/4 lbs. cream cheese
1 1/4 cups confectioners’ sugar
1 1/4 cups milk chocolate, melted
2/3 cup fresh egg yolks
4 sets Athens® Ready-To-Go Fillo Dough™, thawed
Egg wash, as needed

In a small saucepan, combine the corn syrup, water, and sugar and bring to a boil. Pour over cocoa and whisk. Set aside.

In a small saucepan, boil the cream and pour over the dark chocolate. Stir until smooth. Combine the two mixtures, add the mace, and stir until well combined. Set aside.

In a medium bowl, blend the cream cheese and the confectioners’ sugar until smooth and soft. Add egg yolks and blend together; scrape the bowl and add the melted chocolate.

Cut each set of Athens® Ready-To-Go Fillo Dough™ into 8 equal squares, 4.5” x 4.5” (32 squares total). Distribute chocolate cheese mixture evenly among Athens fillo squares and roll into cigar shape. Seal the ends with an egg wash. Bake in preheated 375°F oven for 20 minutes, or until golden brown. Dip a 2-inch clean pastry brush into the mace-scented chocolate sauce. Brush plate in single motion. Arrange 2 warm strudels on plate and serve.

YIELD: 16 SERVINGS