Chestnut Cream ‘Rugelach’

Name: Chestnut Cream ‘Rugelach’
Yield: 16 Rolls
Cuisine: British
Ingredients: <Pastry>; 60 g Cream Cheese *softened; 60 g Butter *softened; 2 tablespoons Caster Sugar; 1 Egg Yolk; 1/2 teaspoon Vanilla Extract; 1 cup Plain Flour; <Filling>; 1/3-1/2 cup Sweetened Chestnut Cream; *Note: You may wish to add finely chopped cooked Chestnuts to the cream

Hiroko Liston @hirokoliston

Melbourne, Australia

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!!!

Hiroko Liston @hirokoliston

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Ingredients

16 Rolls

<Pastry>
60 gCream Cheese *softened
60 gButter *softened
2 tablespoonsCaster Sugar
1Egg Yolk
1/2 teaspoonVanilla Extract
1 cupPlain Flour
<Filling>
1/3-1/2 cupSweetened Chestnut Cream
*Note: You may wish to add finely chopped cooked Chestnuts to the cream

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Steps

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.