Chestnut Cream ‘Rugelach’
Chestnut Cream ‘Rugelach’

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chestnut cream ‘rugelach’. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

We Have Almost Everything on eBay. Buy Painting & Decorating Products Now Steps 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.

Chestnut Cream ‘Rugelach’ is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Chestnut Cream ‘Rugelach’ is something which I’ve loved my whole 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 that.

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

A year into our marriage, Kenny and I gave up our apartment and sojourned through Europe for four months of bliss. We landed in Stockholm and made our way down to Italy, making pit stops in Germany, Prague, and Austria along the way. Add the vanilla and the egg yolk and pulse until a. I love 'Rugelach', a Jewish pastry. 'Rugelach' pastry is slightly sour because dough contains Cream Cheese (OR Sour Cream).

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.

Add the vanilla and the egg yolk and pulse until a. 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 and Goji Berry Rugelach Classic sweet rugelach get a Chinese twist with a filling of chestnuts, goji berries, and Chinese five-spice powder. Get the recipe for Chestnut and Goji Berry.

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