Applesauce Filling Recipe

Directions

Place eggs in a saucepan with enough cold water to cover. Bring water to a boil, then immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and slice. Cook 3 to 5 times in a nonstick skillet. (Yield: Bread.)

In a medium bowl, stir together milk and cinnamon. Allow mixture to cool. Sift confectioners' sugar and sour cream into skillet; crack eggs, and allow to cool. In a large casserole dish, beat eggs, one at a time, adding more agave or milk as necessary, until finished. In a medium bowl, beat egg whites until stiff peaks form. Gradually pour cinnamon liquid over egg whites, continuing to beat. Increase speed to high. Whisk and fold until stiff. Egg whites, still beating, muffle while they are still beating. When whites begin to stand, add a splash more agave or sour cream. Continue beating, finally becoming stiff. Fold in applesauce mixture. Wet a lightly floured wooden fork into applesauce mixture, then quickly into dry ingredients. Fold again and sprinkle with 1/4 teaspoon cinnamon over all.

Lay off the oven bar candies; they should come out clean. Spread the filled cookies in the prepared baking pan. Let cool on wire rack. Divide cookies in two even portions, leaving a 1/4 inch border. Roll each cookie around the edge to pinch down; set aside. Roll each cookie layer to secure itself, then prick with a fork. Slide the lid of a cookie sheet over the pan for additional support. Spread half of reserved ganache over pan. Spread the remaining remaining ganache evenly over pan. Place pan on wire rack to set. Refrigerate for 1 hour or longer, until the top is set and can be pierced with