Chestnut Cream ‘Rugelach’
Chestnut Cream ‘Rugelach’

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chestnut cream ‘rugelach’. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chestnut Cream ‘Rugelach’ is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chestnut Cream ‘Rugelach’ is something which I’ve loved my entire life.

I love 'Rugelach', a Jewish pastry. 'Rugelach' pastry is slightly sour because dough contains Cream Cheese (OR Sour Cream). The filling can be anything I like, so I used my favourite Sweetened Chestnut Cream this time, wondering if Chestnut flavour goes well with Cream Cheese flavoured pastry. Chestnut Cream 'Rugelach' Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, chestnut cream 'rugelach'.

To get started with this particular recipe, we must prepare a few components. You can have chestnut cream ‘rugelach’ using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chestnut Cream ‘Rugelach’:
  1. Prepare <Pastry>
  2. Take 60 g Cream Cheese *softened
  3. Make ready 60 g Butter *softened
  4. Prepare 2 tablespoons Caster Sugar
  5. Take 1 Egg Yolk
  6. Get 1/2 teaspoon Vanilla Extract
  7. Prepare 1 cup Plain Flour
  8. Take <Filling>
  9. Take 1/3-1/2 cup Sweetened Chestnut Cream
  10. Get *Note: You may wish to add finely chopped cooked Chestnuts to the cream

Add Plain Flour and mix as you cut the butter mixture into flour. Use your hands to bring the mixture together into dough. Add the vanilla and the egg yolk and pulse until a. Spread ½ of the chestnut cream evenly over the dough, leaving a ½ inch border on one side.

Steps to make Chestnut Cream ‘Rugelach’:
  1. Combine softened Butter and softened Cream Cheese in a bowl, add Caster Sugar and mix well until creamy. Add Egg Yolk and Vanilla, and mix well.
  2. Add Plain Flour and mix as you cut the butter mixture into flour. Use your hands to bring the mixture together into dough. *Note: If the mixture is too soft, add 1-2 tablespoons extra flour.
  3. Preheat oven to 170°C. Line a baking tray with baking paper.
  4. On a lightly floured flat surface, use a rolling pin to roll the dough out to a large 3mm thick disc larger than 30cm in diameter. Spread the filling evenly. *See the method on my ‘Rugelach’ page.
  5. Cut the disc into 16 wedges and roll up each wedge from the outside edge.
  6. Place on the prepared baking tray and bake for 30 minutes or until golden. Remove from oven and set aside to cool.

Add the vanilla and the egg yolk and pulse until a. Spread ½ of the chestnut cream evenly over the dough, leaving a ½ inch border on one side. Sprinkle half of the chocolate chunks over the chestnut cream and tightly roll the rugelach away from you starting from the longest side until you've rolled the dough into a log. Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease!

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