Chestnut rolls – a delicacy for the festive table. The longer they last, the better.
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Chestnut rolls - Javorka Filipović - Recipes and Cookbook online
Chestnut rolls - a delicacy for the festive table. The longer they last, the better.
- 250 g of margarine (or butter)
- 250 g of sharp flour
- 250 g of soft flour
- 2 pieces of yolk
- 100 g of sugar
- 1 pinch of salt
Filling:
- chestnut puree (optional, or chestnut jam)
- Knead the dough from all the ingredients. Cover it with cling film and leave it in the fridge for 30 minutes. After that time, you can divide the dough into 4 balls and form a circle from each one, which you cut into 8 triangles, stuff and roll into rolls.
And you can tear off the balls, flatten them on a floured palm, stuff them and shape them into a roll. - Arrange the rolls in a tray covered with baking paper and bake them in an oven heated to 200 degrees until they are slightly golden brown. The rolls must remain light and be careful not to overcook them.
Keep the rolls in a tin box to preserve freshness.
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