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Copyright (c) 2008 Hazelnut Catering. All rights reserved.

APPLE STRUDEL: Granny smith apples, brown sugar, walnuts 
and cinnamon layered in flakey phyllo dough. Served with crème
anglaise and homemade whipped cream.

SLIVA TART: Prune and apricots soaked in plum brandy and baked 
in a vanilla cream custard tart.

CHOCOLATE CHEESE CONFECTIONS: Farmers and 
sweetened cream cheese flavored with hazelnut liquor, rolled 
and hand-dipped in dark chocolate.

BERRIES ROMANOFF: Strawberries, blueberries, raspberries and
blackberries marinated in Grand Marnier syrup topped with fresh
whipped cream.

DOBOSH TORTE: Hungarian torte of five wafer thin layers of 
yellow sponge cake and mocha butter cream frosting. Topped 
with caramel sauce.

RIGO JANCSI: Chocolate layer cake iced with a milk chocolate
whipped cream and apricot preserves. Topped with a dark 
semi-sweet chocolate shell.

PALACINKI CAKE: Crepes rolled with brandy, sour cherry and
blueberry filling and vanilla custard.

BAKLAVA: Traditional Greek style - layered phyllo dough with
walnuts and honey. 

ENGLISH TRIFLE: Layers of rum soaked sponge cake, vanilla
pudding, raspberry preserves and slivered almonds.

ALMOND and RICOTTA CAKE: Served with orange glaze and
chocolate shavings.

GARASH TORTE: Flourless walnut and dark chocolate cake 
layered with coco butter cream icing.