Alexandertorte

This is such a yummy dessert it almost feels like cheating that it is so easy to make.  Make sure you roll the phyllo pastry nice and thin.  From Food and Drink Spring 2001.

1 pkg (397g) frozen puff pastry, thawed

FILLING
1/4 cup cherry jam

TOPPING
1 1/2 cups icing sugar
1 tbsp cold water
1 tbsp lemon juice

1. Preheat oven to 400f.
2. Divide pastry into two pieces.  On a floured board, roll each pastry out into a 12 x 8 inch rectangle.  Prick with a fork.  Place on separate cookie sheets and bake for 15 to 20 minutes or until pastry is a pale gold.  Reverse cookie sheets halfway through baking time.  Remove pastry from cookie sheets and place on a rack to cool.
3. Carefully spread jam over one sheet of pastry.  Top with second sheet.  Mix together icing sugar, water and lemon juice until consistency is just spreadable.  Spread over top of pastry.  Leave on counter, covered, overnight to mellow.  Cut into strips 2 x 1 inch long or cut into triangles.

Makes about 40 pieces.

Chocolate Pecan Torte

Chocolate and Pecans - you can't go wrong.  This works well with toasted almonds if you want something different.

For cake layers:

2 ½ cups pecans (about 10 oz)

2 tbsp all purpose flour

½ tsp salt

½ tsp baking powder

1 tbsp fresh orange juice

4 large eggs

1 cup sugar

for filling:

½ cup well chilled heavy cream

1 tsp finely grated fresh orange zest

for frosting

6 oz semisweet chocolate

½ cup sour cream

Preheat oven to 350F and butter two 8 by 2 inch round cake pans.  Line each pan with a round of wax paper and butter paper.

Make cake layers:

In a food processor pulse 2 cups pecans with flour, salt and baking powder until finely ground (do not pulse to a paste).  Transfer mixture to a bowl and stir in orange juice.  Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow.  Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly.  In another bowl with cleaned beaters beat whites until they hold stiff peaks.  Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.

Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans.  Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely.  Carefully remove wax paper from bottoms of cake layers.

While cake layers are cooling on a baking sheet toast remaining ½ cup pecans until fragrant and a shade darker, about 8 minutes.  Cool nuts and chop.

Make filling

In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.

Arrange 1 cake layer top side up on a serving plate and spread filling evenly onto layer.  Put remaining layer, bottom side up on filling.

Almond Pear Cream Cheese Torte

Definitely an adult dessert - make the kids some cupcakes instead :)  If you don't like pears an easy substitution would be apples - maybe with a couple of cranberries tossed in for tartness.

½ cup butter

1 cup sugar, divided

1 cup flour

1 pkg cream cheese

1 egg

½ tsp vanilla

½ tsp ground cinnamon

4 cups sliced peeled pears (about 4 medium)

¼ cup sliced almonds

Preaheat oven to 425 F.  Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy.  Add flour; mix well.  Spread firmly onto bottom and 1 inch up sides of a 9 inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended.  Add egg and vanilla; mix well.  Spread evenly over crust.  Combine remaining 1/3 cup sugar and the cinnamon.  Add to pears in large bowl; toss to coat.  Arrange over cream cheese layer; sprinkle with almonds.

Bake 10 min.  Reduce temperature to 375 F, continue baking 25 min. or until centre is set.  Cool on wire rack.  Loosen torte from rim of pan.  Cover and refrigerate 3 hours before serving.