Hungarian Chestnut Purée (Gesztenyepüré) is a beloved traditional dessert in Hungary. It’s simple yet decadent — sweetened chestnut puree topped with whipped cream. Here’s a full breakdown if you’re looking to make it or learn more:
🍂 Hungarian Chestnut Purée (Gesztenyepüré)
📝 Ingredients
-
Chestnut puree – 500g (store-bought or homemade, sweetened)
-
Butter – 50g (softened)
-
Powdered sugar – 2–3 tbsp (adjust to taste)
-
Dark rum or vanilla extract – 1–2 tsp (optional but traditional)
-
Whipped cream – for topping
🧑🍳 How to Make It
-
If using unsweetened chestnut puree:
Cook peeled chestnuts in milk or water until soft, then blend or mash them.
Add sugar, butter, and flavorings to taste. -
Combine the sweetened chestnut puree, butter, powdered sugar, and rum or vanilla in a bowl. Mix well until smooth and creamy. If it’s too stiff, add a splash of milk.
-
Chill the mixture for at least 30 minutes.
-
To serve:
-
Press the puree through a potato ricer or grater into serving bowls. This gives it the traditional spaghetti-like texture.
-
Top generously with sweetened whipped cream.
-
🍽️ Serving Tips
-
Serve cold as a dessert.
-
You can garnish with chocolate shavings or a cherry on top.
-
Sometimes it’s served in a parfait glass for an elegant touch.
📦 Where to Buy Ready-Made
In Hungary and parts of Central Europe, you can often find ready-made frozen chestnut puree in supermarkets. Look for:
-
Mirelite gesztenyepüré
-
D’Arbo chestnut puree (in jars – good import brand)
-
At Eastern European or international grocery stores.