Hungarian chestnut puree dessert

| March 1, 2010 | 8 Comments

Chestnut puree also known as gesztenyepüré is very popular in Hungary. It is most often made into a sweet dessert with whipped cream, rum, and cherries.

You may choose to use your own chestnut puree mixture or you can purchase it canned from most grocery stores or farmer’s markets.


2 cups (400 grams) fresh chestnut puree or from a can/jar
3 – 4 tbsp confectioner’s sugar (optional if you wish to sweeten your puree)
1 tsp vanilla extract
1 tbsp rum
1/2 cup (125 ml) heavy whipped cream
2 tbsp granulated sugar
Cocoa powder as garnish
Cherries as garnish


In a small bowl, add rum and vanilla extract into chestnut puree. If chestnut puree isn’t already sweetened add confectioner’s sugar until it reaches desired sweetness (about 3-4 tbsp).

Pass the chestnut puree through a spätzle press or ricer. Place a small amount of the mixture into individual dessert cups.

To make the whipped cream, beat cream until almost stiff. Add sugar while continuing to beat until cream holds peaks about 4 – 6 minutes.

Pipe whipped cream on top of each mixture. Garnish with cocoa powder and cherries. Chill and serve.

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    Category: Recipes

    About the Author (Author Profile)

    Suzanne Urpecz, creator and editor of The Hungarian Girl.

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