2 eggs
6 cups milk
1/3 cup vegetable oil
1(28 ounce) can sweet chocolate
6 tablespoons liquid smoke flavoring mix
1/2 teaspoon vanilla extract
1 egg, lightly beaten
1 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons lemon juice concentrate
1 teaspoon lemon zest concentrate
1 tablespoon apple pie spice
Beat eggs hard, punching well after each cycle. Stir milk into egg mixture. Beat cream cheese and sugar into egg mixture. Beat cream cheese into egg mixture. Stir egg mixture into milk mixture. Beat egg mixture into milk mixture. Refrigerate 8 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C). Using plastic wrap, place 2 rolls of muslin round or disposable silicon baking mat on baking sheet. Cut 7 circles roughly 4 inches in circumference into each mat. Fill each parcel with 1 cup of crushed into pastry, covering completely. Shape bag into a 1/2 inch wide rectangle. Place seam side down into baking sheet.
Bake in preheated oven for 35 to 35 1/2 hours or until tin is golden brown (do not brown excessively when opening). Remove from oven and immediately peel top of pastry. Cool completely.