Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, chestnut cream ‘rugelach’. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. Great recipe for Chestnut Cream 'Rugelach'.
Chestnut Cream ‘Rugelach’ is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Chestnut Cream ‘Rugelach’ is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook chestnut cream ‘rugelach’ using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chestnut Cream ‘Rugelach’:
- Prepare <Pastry>
- Make ready 60 g Cream Cheese *softened
- Take 60 g Butter *softened
- Make ready 2 tablespoons Caster Sugar
- Prepare 1 Egg Yolk
- Get 1/2 teaspoon Vanilla Extract
- Take 1 cup Plain Flour
- Take <Filling>
- Make ready 1/3-1/2 cup Sweetened Chestnut Cream
- Make ready *Note: You may wish to add finely chopped cooked Chestnuts to the cream
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. Cream on medium speed until light and fluffy. Add granulated sugar, salt, and vanilla bean paste; mix on medium until well combined.
Steps to make Chestnut Cream ‘Rugelach’:
- 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.
- 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.
- Preheat oven to 170°C. Line a baking tray with baking paper.
- 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.
- Cut the disc into 16 wedges and roll up each wedge from the outside edge.
- Place on the prepared baking tray and bake for 30 minutes or until golden. Remove from oven and set aside to cool.
With the mixer on low, add the flour and mix until combined - be careful not to overmix. Divide the dough into eight equal portions. Flatten into discs and wrap individually in plastic wrap. Chill at least hours or longer. Rugelach is apparently a Jewish pastry which I had no idea while I was making them and guess that there is a little touch of Christmas to them with their chestnut and cranberry filling.
So that’s going to wrap it up with this exceptional food chestnut cream ‘rugelach’ recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
