Ingredients Weight Measure
Heavy cream 12 oz.
Chocolate, bittersweet, chopped into 1/2" or smaller pieces 12 oz.
Ancho chile puree (approximately 1-2 chiles) 3 Tbsp.
TABASCO® brand Habanero Sauce 1-1/2 Tbsp.
Pecans, chopped 1 cup
Cinnamon, ground 1 tsp.
Granulated sugar 4 Tbsp.
Phyllo dough 6 sheets
Butter, melted 8 oz.

Mango Sauce

Ingredients Weight Measure
Mango, very ripe 1 ea.
Honey 1 Tbsp.
Lemon juice 1 Tbsp.


  1. For the Strudel, place cream in saucepan and bring to boil. Remove from heat and stir in chocolate. Allow to rest 5 minutes; then combine chocolate thoroughly with cream.
  2. Cool chocolate mixture until somewhat thick. Stir in ancho chile puree, TABASCO® Habanero Sauce and pecans.
  3. Combine cinnamon and sugar; set aside.
  4. Place one sheet of phyllo dough on counter. Brush center third of dough lengthwise with melted butter; then sprinkle with about 1 tsp. sugar mixture.
  5. Fold a third of the dough over the center; then brush with butter. Fold remaining dough over; then cut in half horizontally.
  6. Place 2 oz. chocolate chile filling on the phyllo near the bottom; then fold the sides slightly over the chocolate mix and roll the pastry up like a burrito.
  7. Place pastry on baking sheet; then brush top with butter. Repeat until all filling is used.
  8. Bake pastries at 350°F for only about 6-7 minutes; then allow to rest for a few minutes before serving.
  9. For the Mango Sauce, combine all ingredients; then puree in food processor. Will get thick when refrigerated but can be thinned with water or orange juice.
  10. Serve pastries with Mango Sauce.

Yield: 12 servings