Creamy Traditional Hungarian Homemade Chestnut Puree. Original Recipe of Magyar Gesztenyepure Hazilag.

Agoralia Recipes Traditional Authentic Dishes

Things to know about Magyar Gesztenyepure Hazilag Recipe

“Gesztenyepüré” is a unique Hungarian dessert. It’s seasonal (autumn) and considered a relatively expensive dessert in Hungary, but it’s also known as many children’s favorite sweet plate because of its lightness and smoothness. The history of this dessert goes back to 1475 when it was first mentioned in an Italian cookbook, it was likewise a seasonal French dessert called “Mont Blanc.” Nothing is better than a creamy chestnut puree, served with some whipped cream on the top. A perfect Hungarian dessert for vegetarians when visiting the country, but with our recipe, you can bring this traditional and heavenly plate to your kitchen; it does take some time to cook, but it’s very easy to prepare and only requires six ingredients.


Agoralia Recipes Traditional Authentic Dishes

Creamy Traditional Hungarian Homemade Chestnut Puree. Original Recipe of Magyar Gesztenyepure Hazilag.

Local Recipe Name with Local Characters: Tradicionális Magyar Gesztenyepüré Házilag
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— General Atributes of This Recipe:

Prep Time 5 mins
Cook Time 2 hrs
Resting Time 20 mins
Total Time 2 hrs 25 mins
Difficulty Easy to Cook
Price Level Expensive
Main Ingredient Group Dry Fruits
Spice Level No Spicy Recipes
Dish Type Purees
Main Cooking Method Blended, Boiled, Boiled (Poaching)

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 4 Portions
Calories / Serving 591 kcal

Ingredients
 

  • 1000 grams (2.2 lb) Chestnut
  • 1000 ml (33.81 floz) Water For the chestnut
  • 50 grams (1.76 oz) White Sugar – Regular Sugar – Granulated Sugar
  • 2 cups Water For the sugar
  • 3 tbsp Vanilla Extract

Topping

  • 150 ml (5.07 floz) Whipped Cream For cake

Instructions
 

  • In a large pot, place the chestnuts, and fill it up with water. Then cook them for 2 hours until soft.
  • Once the chestnuts are fully cooked and softened, it's time to clean. Grab a paring knife and peel them. If you find it difficult to peel the chestnuts, leave them cooking for another 20 minutes.
  • After cleaning the chestnuts, place them on a cutting board and chop them into small pieces. To make some space for yourself, put the chopped chestnuts into a small mixing bowl.
  • When you're ready with cutting them, grab a large pot again and turn on the heat, wait for the pot to warm up; once it's warm, add the sugar and wait for it to melt. Once it's all melted, pour in the vanilla extract and water, and wait for it to boil.
  • Once it's boiling, add the chopped chestnuts to the pot, cook them for a few seconds, then grab an immersion blender, and start slowly, mixing until it’s a smooth puree.
  • When your puree is ready, there's only one step left to complete; place the puree into a mixing bowl (cover it) or a food storage container, and place it in the refrigerator until it cools down.
SERVE WITH:

When you’re ready to serve the puree, place a small amount of it (grated or chopped) on a dessert plate and add some whipped cream on the top.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Vegan Recipes
Seasonal Cooking Autumn Recipes

Nutrition

Calories: 591kcalCarbohydrates: 125gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 25mgPotassium: 1239mgSugar: 14gVitamin A: 130IUVitamin C: 101mgCalcium: 69mgIron: 2mg
Keyword Tradicionális Magyar Gesztenyepüré Házilag Recipe, Traditional Homemade Hungarian Chestnut Puree
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