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Chocolate Strudel Braid - Schokoladen Strudel Zopf
Strudel Braid
1 slightly beaten egg white
1/2 cup ground pecans
1/2 cup flaked coconut
1/2 of a 4-ounce package sweet baking chocolate, chopped
1/4 cup sugar
2 tablespoons milk
1/4 teaspoon vanilla
6 sheets frozen phyllo dough (about 18x12-inch rectangles), thawed
1/4 cup butter, melted
Topping
1/3 cup sugar
1/4 cup water
2 tablespoons honey
1/4 cup toasted coconut
1/4 cup toasted chopped pecans
To toast the coconut and pecans for the topping, spread in separate pans and bake in a 350 degree oven for 5-10 minutes or until light golden brown.
For strudel braid, in a mixing bowl combine egg white, ground pecans, coconut, Chocolate, Sugar, Milk, and vanilla, set filling aside. Unfold phyllo dough, remove 1 sheet. (Cover remaining phyllo with clear plastic wrap to prevent drying.) Place the sheet on a greased
17x14-inch baking sheet.
Brush with some of the melted butter. Layer another sheet on the first, brushing top with butter. Repeat with remaining sheets and butter. Evenly trim edges of dough. On both long sides, use scissors to make 4 1/2-inch cuts from edge toward center, spacing the cuts 1 inch apart. Spoon the filling lengthwise down the center of the phyllo stack.
Spread into a 3-inch wide strip. Starting at one end, fold and slightly twist the phyllo strips at an angle over the filling. Tuck ends under. Brush top with remaining butter. Bake in a preheated 375 degree oven for 20-25 minutes, or till golden.
For topping, combine sugar, water, and honey. Bring to boiling. Reduce heat and simmer, uncovered, for 3 minutes. Transfer braid to a wire rack over a tray. Gradually spoon Sugar mixture over braid, allowing it to soak in. Sprinkle with toasted coconut and pecans. Cool.
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