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Ingredient
Chestnut Cream ‘Rugelach’
Introduce
Chef :
Hiroko ListonChestnut Cream ‘Rugelach’
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. Of course it does!!!
Ingredient
Food ration :
16 Rolls
60 g
Butter *softened
2 tablespoons
Caster Sugar
1
Egg Yolk
1/2 teaspoon
Vanilla Extract
1 cup
Plain Flour
1/3-1/2 cup
Sweetened Chestnut Cream
Cooking instructions
* Step 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.
* Step 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.
* Step 3
Preheat oven to 170°C. Line a baking tray with baking paper.
* Step 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.
* Step 5
Cut the disc into 16 wedges and roll up each wedge from the outside edge.
* Step 6
Place on the prepared baking tray and bake for 30 minutes or until golden. Remove from oven and set aside to cool.
Note: if there is a photo you can click to enlarge it
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