Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ
- 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 confectionersí sugar
- 1 1/4 cups milk chocolate, melted
- 2/3 cup fresh egg yolks
- 4 sets Athens® Ready-To-Go Phyllo Doughô, 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 confectionersâ 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 Phyllo Dough into 8 equal squares, 4.5″ x 4.5″ (32 squares total). Distribute chocolate cheese mixture evenly among Athens Phyllo 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.