Chestnut Cream ‘Rugelach’
Chestnut Cream ‘Rugelach’

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chestnut cream ‘rugelach’. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chestnut Cream ‘Rugelach’ is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chestnut Cream ‘Rugelach’ is something that I’ve loved my entire life.

'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.

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

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

This recipe was easy but time consuming. The dough was a dream to. Rugelach is a filled pastry product originating in the Jewish communities of Poland. It is very popular in Israel, commonly found in most cafes and bakeries.

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.

I cannot imagine holiday-time without rugelach around. They are the most addictive, filled cookie ever! This Easy Rugelach Recipe is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves The trick to making rugelach dough is the combination of cream cheese and butter. These walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. 'rogaliki') are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)!

So that’s going to wrap it up with this exceptional food chestnut cream ‘rugelach’ recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!