Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, chestnut cream ‘rugelach’. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chestnut Cream ‘Rugelach’ is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Chestnut Cream ‘Rugelach’ is something that I have loved my entire life. They are fine and they look wonderful.
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. 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.
To get started with this recipe, we must prepare a few ingredients. 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’:
- Get <Pastry>
- Take 60 g Cream Cheese *softened
- Prepare 60 g Butter *softened
- Make ready 2 tablespoons Caster Sugar
- Prepare 1 Egg Yolk
- Take 1/2 teaspoon Vanilla Extract
- Make ready 1 cup Plain Flour
- Get <Filling>
- Get 1/3-1/2 cup Sweetened Chestnut Cream
- Take *Note: You may wish to add finely chopped cooked Chestnuts to the cream
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! These small crescent cookies, an Ashkenazi specialty made with a cream cheese dough for tenderness and tang, are typically filled with chocolate, cinnamon.
Instructions 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.
This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease! These small crescent cookies, an Ashkenazi specialty made with a cream cheese dough for tenderness and tang, are typically filled with chocolate, cinnamon. How To Make Rugelach Begin by making the dough. Combine the flour and salt in the bowl of a food processor fitted with a metal blade, and pulse a few times to mix. Add the cubed butter, cream cheese, and egg yolk.
So that is going to wrap this up for this exceptional food chestnut cream ‘rugelach’ recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
