Vanilla Chocolate Almond Strudel

Ingredients:

• 1/2 cup unsalted butter, melted
• 4 sheets filo dough
• 1/3 cup ground almonds
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• 8 oz. semi-sweet chocolate, coarsely chopped
• 3/4 cup almonds - toasted, slivered
• 2 teaspoons pure vanilla extract

Instructions:

Preheat oven to 375 F.

Melt butter and set aside. Have filo sheets unrolled and covered with a damp cloth.

Mix ground almonds, cinnamon and sugar together. In another small bowl, combine chopped chocolate and toasted almonds. Sprinkle on the vanilla and mix briefly. Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet. Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center. Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly. The melted chocolate can burn.

Serves 6-8