Austrian Chocolate Topfenstrudel Recipes

AUSTRIAN CHOCOLATE BALLS

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the sugar, egg, yolk, extract and chocolate mixture. Gradually add flour and mix well. Stir in nuts. Shape into 3/4-in. balls and place 1 in. apart on ungreased baking sheets., Bake at 350° for 10-12 minutes or until set. Cool. , For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Add the extract, sugar and milk and mix well., Dip tops of cookies into glaze; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.

AUSTRIAN CHOCOLATE TOPFENSTRUDEL

Steps:

• Preheat oven to 200°C.
• Mix sugars and egg until fluffly.
• Add curds, lemon cest, flour and a dash of salt. Mix until fluffy.
• Melt chocolate (i usually microwave it with a bit of milk for about 30 seconds, that works fine).
• Place puff pastry on a non stick baking sheet.
• Sprinkle a bit of water on the sides of the dough (this will make them stick together better).
• Spread curds filling on 2/3rds of the pastry. Keep sides free.
• Pour melted chocoalte over curd filling (I use a fork).
• Fold in right and left side of pastry.
• Roll to a Strudel from bottom to top.
• Sprinkle STrudel with water and let bake for about 20 minutes at 180-200°C until browm and crispy.
• You may want to sprinkle Strudel with confectioner's sugar.
• Serve lukewarm (or cold) with vanilla sauce, berries, ice cream -- .

AUSTRIAN AVALANCH

Steps:

• Pour Vodka, Chambord, Simple Syrup, and cream into an iced mixing glass. Shake ingredients vigorously and strain into a chilled rocks glass (8oz) half-filled with ice cubes.
• Optional : Garnish with three skewered raspberries.

AUSTRIAN CHOCOLATE BALLS

Steps:

• In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
• Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
• In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.

AUSTRIAN CHOCOLATE BALLS

Steps:

• In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
• Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
• In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.