Blue Cheese and Pecan Strudel

Ingredients:

• 6 sheets frozen phyllo dough, thawed
• 110 g butter
• Protein of 1 large egg
• 120 g of cream cheese, room temperature
• 60 g Roquefort or other blue cheese, crumbled (about 0.5 cup)
• 0.5 cups chopped pecans in sugar coating
• 1/4 cup breadcrumbs
• Honey to drizzle

Preparation:

1. Prepare gheeMelt the butter in a small saucepan over medium-low heat and heat until it stops foaming. Remove from heat and let cool. Skim off any white foam from the surface of the butter and discard. Spoon the remaining butter into a bowl, discarding any sediment at the bottom of the pan.
2. In a medium bowl, whisk the egg white, cream cheese, and 1/4 teaspoon pepper until smooth. Gently fold in the blue cheese and candied pecans with a spatula.
3. Place 1 sheet of phyllo dough on a large cutting board or work surface, long-side down. (Cover the remaining dough with a slightly damp towel to prevent it from drying out.) Brush the dough with a little melted butter. Sprinkle evenly with 2 teaspoons of breadcrumbs. Repeat for 5 more layers (phyllo dough sheet, melted butter, breadcrumbs). Set aside some melted butter to brush the strudel before baking.
4. Using a spoon, spread the cheese mixture in a strip along the entire length of the dough on your side, leaving a 2.5 cm (1 inch) border. Starting from this edge, roll the dough into a log. Wrap the roll in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.
5. Position a rack in the lower third of the oven and preheat the oven to 200°C.
   
   Place the strudel seam-side down on a parchment-lined baking sheet. Brush with the remaining melted butter. Season with pepper. Bake, rotating the baking sheet halfway through, until the strudel is golden brown, about 25 minutes.
6. Cool for 15 minutes, then transfer the strudel to a cutting board and slice. Drizzle the slices lightly with honey and serve warm or at room temperature.
   
   
   Note
   
   Clarified butter is best for strudel. It's pure butterfat, free of water and milk solids, so it won't make the dough soft..