Preheat oven to 180° C (convection oven). Grease muffin tin with a little butter or margarine. Whisk together egg and milk. Cut each strudel dough sheet into four squares and brush thinly with the egg-milk mixture. Place 2 squares on top of each other and place in a muffin tin like a flower, bake for 5-10 minutes.
Break Milka chocolate into pieces and melt with 1-2 tablespoons whipped cream in a small saucepan while stirring. Whip remaining whipped cream until stiff, fold in chocolate with a spoon and refrigerate mixture until ready to serve.
Cut fruit into wedges. Divide into the baskets and arrange with the Milka chocolate cream. Decorate as desired with Milka Delicate Poinsettias.
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