Recipe: Oishi Chestnut Cream ‘Rugelach’ For Vegan's Friend

Chestnut Cream ‘Rugelach’.

You can Cook Chestnut Cream ‘Rugelach’ using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chestnut Cream ‘Rugelach’

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

Chestnut Cream ‘Rugelach’ instructions

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..