Ingredients Jump to Instructions ↓

  1. 1 slightly beaten egg white

  2. 1/2 cup ground pecans

  3. 1/2 cup flaked coconut

  4. 1/2 of a 4-ounce package sweet baking chocolate, chopped

  5. 1/4 cup sugar

  6. 2 tablespoons milk

  7. 1/4 teaspoon vanilla

  8. 6 sheets frozen phyllo dough (about 18x12-inch rectangles), thawed

  9. 1/4 cup butter , melted For Topping:

  10. 1/3 cup sugar

  11. 1/4 cup water

  12. 2 tablespoons honey

  13. 1/4 cup toasted coconut

  14. 1/4 cup toasted chopped pecans

Instructions Jump to Ingredients ↑

  1. FOR STRUDEL: 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 degrees F 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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