Strudel for Ellis

Strudel

Makes 2 rolls

Oven at 350 degrees

1/2 c. butter, melted

4 cooking apples, thinly sliced

2 tbs. sugar

1 tsp. vanilla

1/2 c. nuts, finely chopped

3/4 c. sugar

1/2 c. bread crumbs

1 tsp. cinnamon

1/2 tsp. nutmeg
1/2 c. currants

frozen filo dough, thawed

Toss apples with 2 tablespoons of sugar and the vanilla; set aside. Mix 3/4 cup sugar, bread crumbs, cinnamon, nutmeg, and currants. Brush melted butter on one whole sheet of filo dough and sprinkle with the dry (sugar/spices/nuts)mixture. Repeat for 6-8 layers.

Put one more sheet of filo dough on top, brush with butter and put 1/2 the apple mixture on the half sheet closest to you (wide side). Roll from the filo dough around the apple filling. Place on a cookie sheet covered with parchment paper, brush with butter. Bake at 350 degrees for 45 minutes. Cool slightly and sift powdered sugar on top. Best served the same day, and wonderful served warm.

Chocolate Ganache

8 oz (240 ml) cream
1 tbs. butter (optional, but makes the Ganache stay shiny even after refrigerating)
1 oz sugar (2 tbs.+ 1 tsp.)
12 oz (340 g) simi-sweet chocolate

Note:
To use white chocolate...
240 ml cream
455 g. white chocolate

Directions
Break the chocolate into 1/2 oz pieces and place in a heat proof bowl.
Heat cream, butter and sugar to a boil. Pour over the chocolate and let stand for 5 minutes. Stir gently until smooth. After refrigerating for about 1 hour you can pipe with it, or allow it to come to room temperature then ice your cake by pouring it over the cake and spreading the Ganache with a spatula.

Chocolate Mud Pie

Recipe is for a 6" square pan

Butter 130 g. (4oz)
Dark Simi-sweet Chocolate 130 g. (40z)
Instant Coffee 3 Tbs.
Water 3 fl. oz. (1/3 cup + 1 Tbs.)
Flour 75 g. (2 1/2 0z.)
Cocoa powder 30 g. (1 oz)
Bicarb. of Soda 1/4 Tsp.
Sugar 300 g. (10 oz.)
Eggs 2
Veg. Oil 5 Tsp.
Buttermilk 2 1/2 fl. oz.

Oven temp: 160 degrees C. or 315 degrees F.
Baking time: 1 1/2 hours
Line the 6" tin with parchment paper and spray with Pam

Put the butter, chocolate squares and coffee in a small pan with the water and stir, over low heat, until melted. Remove from heat.

Sift flour, cocoa and bicarb into a large bowl. Stir in the sugar and mak a well in the center. Combine the eggs, oil and buttermilk with the chocolate mixture, pour into the well in the dry ingredients. Mix until completely combined.

Pour the mixture into the prepared tin and bake until done. Check by using a skewer inserted into the center. Set cake aside to cool.

Storage: Keep in an air tight container, in the refrigerator for up to 3 weeks or freeze for 2 months.

Cakes for friends and clients

48 Chocolate and Vanilla cupcakes for Los Ancianos. And, a Chocolate Mud Pie for Les, the Bread Guy. All are covered in Ganache.