the recipe: for my loyal reader

1 Slightly Beaten Egg White
1/2 Cup Ground Pecans
1/2 Cup Flake Coconut
1/2 Cup Milk Chocolate, Chopped
1/4 Cup Sugar
2 Tablespoons Milk
1/4 Teaspoon Vanilla Extract
6 Sheets Filo Dough, Thawed
1/4 Cup Butter, Melted

For the Strudel Braid in a bowl combine the Egg, Pecans, Coconut, Chocolate, Sugar, Milk, and Vanilla, set filling aside. Unfold the Filo Dough, remove one sheet. Place the sheet on a large greased baking sheet. Brush with some of the melted butter. Layer another sheet on the first, brush top with the butter. Repeat with the remaining sheets and butter. Evenly trim the edges.
On both of the long sides, use scissors to make 5-inch cuts from the edge from the toward the centre, spacing the cuts 1-inch apart. Spoon the filling down the uncut centre of the filo stack. Starting at one end, fold and slightly twist the filo strips at an angle over the filling. Tuck ends under. Brush the top with the remaining butter. Bake for 20-25 minutes, or until golden in a 375 F oven.

1/4 Cup Ground Pecans
1/4 Cup Flake Coconut
1/3 Cup Sugar
1/2 Cup Water
2 Tablespoons Honey

For the topping toast the coconut and pecans. Spread on a baking sheet and bake in a 350 F oven for 5-10 minutes or until light golden brown.
Combine the sugar, water, and honey and bring to a boil. Reduce heat and simmer uncovered, for 3 minutes. Transfer braid to a wire rack over a tray. Gradually spoon the sugar mixture over the braid, allowing it to soak in. Sprinkle with toasted coconut and pecans. Cool and serves.

Serves 10 to 12