The wonders of chocolate and coconut!
In This RecipeMake the filling: In a medium pot, heat the cream, butter, and brown sugar over medium heat, stirring frequently, until the butter is melted and the sugar is dissolved. Bring the mixture to a boil, stirring constantly, then reduce heat to medium-low and boil for 2 minutes.
Assemble the strudel: line a tabletop with a tablecloth—oilcloth or linen work especially well. A folding card table, kitchen table, island, or any surface you can walk all the way around work especially well . Use the back of your hands to stretch the dough. Put your hands under the dough at one corner, and gently work your fists outwards, working toward the edge of the table. Continue to do this, bit by bit, working around the dough to slowly stretch it out. The goal is to get it so thin you can see through it . Don’t be alarmed if the dough tears . Sprinkle the surface with the coconut in an even layer.
Use scissors to cut any excess dough away from the ends of the strudel. Lift up the rolled strudel and place it diagonally on a baking sheet, seam side down, If it’s too long to fit, you can form it into an S or horseshoe shape instead.
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