This makes a crisp-coated savory strudel that can be used either as an appetizer or a rich entrée.

Goat Cheese Crisp

2 tablespoons corn oil
1/2 onion, sliced
1 tablespoon minced garlic
1 tablespoon minced serrano chile
2 tablespoons chopped epazote
1 cup canned cuitlacoche
1/2 cup heavy cream
1/2 to 3/4 cup goat cheese, crumbled
4 sheets filo dough (available frozen)
4 ounces melted butter

In a heavy skillet add the corn oil and sauté the onions over medium heat until tender. Add the garlic, serrano chile, and epazote and continue sautéing for about 2 more minutes. Add the cuitlacoche and the heavy cream and cook until all the cream has reduced. Turn off the heat and stir in the crumbled goat cheese, blending well. Allow mixture to cool.

Spread out a sheet of filo dough and brush thoroughly with melted butter, using a pastry brush. Repeat 3 times, stacking the sheets one on top of the other.

Preheat oven to 350 degrees. Spoon the cuitlacoche filling on the filo sheets, lengthwise. Seal the short ends and roll to form a strudel. Place on a buttered sheet pan and bake until golden brown, about 30 minutes.

Zucchini Blossom Emulsion

6 tablespoons butter
1 tablespoon minced garlic
2 cups fresh zucchini blossoms or 1/2 cup canned
1 cup chicken stock
1/4 cup heavy cream
salt and pepper to taste

In a skillet sauté the onions in 3 tablespoons of the butter over medium-high heat until soft. Add the garlic and cook until soft. Add the zucchini blossoms and cook until wilted. Add the chicken stock and reduce volume by half. Add the cream and reduce over medium heat for 5 minutes. Transfer to a blender and blend thoroughly. Add the remaining melted butter slowly until mixture is well emulsified. Season with salt and pepper.

Cut the crisp into slices about 1 1/2 to 2 inches wide and garnish each with 2 tablespoons of zucchini blossom emulsion. Serves 4 to 6.