Chestnut Cream ‘Rugelach’
Chestnut Cream ‘Rugelach’

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chestnut cream ‘rugelach’. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

'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. Chestnuts and cranberries complement each other nicely in these festive rugelach that are perfect for Hanukkah and holiday cookie exchanges.

Chestnut Cream ‘Rugelach’ is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Chestnut Cream ‘Rugelach’ is something that I’ve loved my entire life.

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

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

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. These chocolate rugelach is the best rugelach recipe I've ever had - flaky, buttery, with a rich My chocolate rugelach are some of the best rugelach I've ever tasted (and I am Jewish and grew up in. Rugelach is a soft pillowy, flaky filled pastry and we can't get enough. The homemade version is so easy to make and similar to pie crust.

Instructions 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.

Rugelach is filled with jam or a sweet walnut and brown sugar. Since rugelach are hands-on, they are wonderful to make with kids. Mine love rolling out the dough Transfer the rugelach to a rack to cool completely. They are best served warm out of the oven, but. Rugelach - Raspberry, Nuts and Chocolate wrapped in Cream Cheese Dough.

So that’s going to wrap this up with this special food chestnut cream ‘rugelach’ recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!