Chestnut Cream ‘Rugelach’. '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. This cream cheese rugelach recipe calls for sour cream for a tender dough and a rich raisin filling.
This quick and easy recipe for Chocolate Rugelach stars a flaky sour cream pastry dough filled with cinnamon, sugar and chocolate. To roll rugelach, you need the rugelach dough and filling ingredients listed above as well as a bench scraper, a cup measure, a small, sharp knife, and an offset spatula. Work with one circle of dough at a. You can have Chestnut Cream ‘Rugelach’ using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chestnut Cream ‘Rugelach’
- You need of <Pastry>.
- It’s 60 g of Cream Cheese *softened.
- You need 60 g of Butter *softened.
- Prepare 2 tablespoons of Caster Sugar.
- It’s 1 of Egg Yolk.
- Prepare 1/2 teaspoon of Vanilla Extract.
- You need 1 cup of Plain Flour.
- You need of <Filling>.
- It’s 1/3-1/2 cup of Sweetened Chestnut Cream.
- You need of *Note: You may wish to add finely chopped cooked Chestnuts to the cream.
These chocolate rugelach is the best rugelach recipe I've ever had – flaky, buttery, with a rich My chocolate rugelach are some of the best rugelach I've ever tasted (and I am Jewish and grew up in. Sign up for our Nosher recipe newsletter! Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. I have tried many Rugelach recipes this was the easiest and came out the best.
Chestnut Cream ‘Rugelach’ step by step
- 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..
- 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..
- Preheat oven to 170°C. Line a baking tray with baking paper..
- 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..
- Cut the disc into 16 wedges and roll up each wedge from the outside edge..
- Place on the prepared baking tray and bake for 30 minutes or until golden. Remove from oven and set aside to cool..
Rugelach Cookies are one of those classic pastry recipes that seem difficult to make, but are deceptively easy. I have simplified my Rugelach Recipe so it's approachable, easy and adaptable. Cream the sugar with the butter and cream cheese. Blend in the flour, cocoa powder, salt and vanilla extract. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky.