Kurtos Chimney Cake Recipe
“Crispy on the outside and soft on the inside, this Kurtos chimney cake recipe is easy to follow and delicious to eat!”
Merry Kugen
Original Recipe Author
A mouthwatering baked pastry, Kurtos chimney cake is mildly sweet, fluffy, and fulfilling. It’s also quite versatile as you can add a wide range of toppings to make it as savory or sweet as you like!
Whipping up Kurtos chimney cake needs some effort, but today’s recipe simplifies the process to guarantee a flavorful result. You even get to top it with a rich chocolate ganache for a heavenly taste experience.
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Frequently Asked Questions:
Kurtos Chimney Cake Recipe
Is it necessary to oil or butter the rolls?
No, you don’t need to oil or butter the rolls. The dough itself contains butter/oil, which helps the rolls come out easily.
In case I want to add some spread/filling inside the dough, when is it recommended?
If you want to add a spread or filling inside the Kurtos chimney cake, you should do it only after baking so you don’t ruin the texture of the dough.
Equipment
Ingredients
- 2 lbs. puff pastry dough (900 g)
- ½ stick butter (melted (50 g))
- ½ cup brown sugar
- 1½ tbsp. cinnamon
Chocolate ganache (on the side):
- 5 oz. milk chocolate coins (150 g)
- ½ cup heavy cream (50 ml)
Instructions
- Thaw the puff pastry dough in the fridge overnight.
- Preheat the oven to 375°F (190°C).
- Slice the thawed dough along its length and then roll it out with some flour.
- Using a sharp knife, quickly cut the dough into 6 strips; each strip needs to be around 1.5 inches wide (4 cm). You’ll use 1 strip for each roll.
- Fold each strip into 2 layers and then roll it with your hands into a long cylinder (the same way you’d do when braiding challah).
- After forming a long cylinder from the dough, hold the roll lengthwise and then start rolling the dough cylinder around the roll.
- After the entire roll is covered with dough, roll the roll on the counter with the dough on it. This is to flatten the dough onto the roll and make it thinner (it’ll rise again while baking).
- Melt the butter.
- Use a pastry brush to cover the entire surface of the dough with the melted butter
- Roll the buttered dough in a mixture of sugar and cinnamon.
- Insert a long skewer in each roll and place it on a Pyrex baking pan.
- Put the baking pan with the rolls in the oven.
- Rotate the rolls every 5 minutes. Make sure you do this so the rolls will get baked evenly and keep their shape.
- Bake until the dough becomes a caramelized color; between golden and brown.
- Once baked, you can cover the cakes with the chocolate ganache.
Ganache:
- Mix the chocolate and heavy cream together in a bowl.
- Pulse-microwave the mixture for 30 seconds at a time, stirring every round until the mixture is smooth.
- Feel free to add some melted butter for a shiny effect.
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