Sweetened Chestnut Purée

Chestnut puree

Jean-Christophe Riou  / Getty Images

Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
390 Calories
2g Fat
92g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 390
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 92g 33%
Dietary Fiber 0g 0%
Protein 2g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing says "the holidays" like chestnuts, and this versatile nut is a European dessert staple. You can turn them into flour for a moist pound cake, or purée them to be used in karyoka, a rich chocolate-covered snack.

This recipe for sweetened chestnut purée can be used in many desserts such as French recipe Mont Blanc and when combined with whipped cream, it makes a great Hungarian-style filling.


Steps to Make It

  1. Heat oven to 400 F, Cut an "X" into the flat side of each chestnut shell. Place chestnuts in a single layer on a sheet pan with a lip. Roast until shells begin to peel back, about 15 to 20 minutes, stirring after 10 minutes.

  2. Remove from oven and let stand 5 minutes to cool. Peel shells and let chestnuts cool completely.

  3. In a medium saucepan, bring roasted and peeled chestnuts, sugar, and water to a boil. Reduce heat and simmer 25 to 35 minutes until most of the liquid has evaporated.

  4. Remove from heat and stir in vanilla. Strain the chestnuts, reserving the liquid.

  5. Blend chestnuts in a food processor until smooth. While the food processor is running, slowly add as much reserved syrup as necessary through the food chute to achieve the desired consistency.

  6. Let cool completely before refrigerating.