Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chestnut cream ‘rugelach’. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chestnut Cream ‘Rugelach’ is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chestnut Cream ‘Rugelach’ is something that I have loved my whole life. They’re nice 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 begin with this particular 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 that.

The ingredients needed to make Chestnut Cream ‘Rugelach’:

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

Add the vanilla and the egg yolk and pulse until a. Cream on medium speed until light and fluffy. Add granulated sugar, salt, and vanilla bean paste; mix on medium until well combined. With the mixer on low, add the flour and mix until combined - be careful not to overmix.

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 granulated sugar, salt, and vanilla bean paste; mix on medium until well combined. With the mixer on low, add the flour and mix until combined - be careful not to overmix. 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! Rugelach fillings are as flexible and creative as you are.

So that is going to wrap it up for this exceptional food chestnut cream ‘rugelach’ recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!