Gotgam Cream Cheese Roll (Dried Persimmon Rolls)

Name: Gotgam Cream Cheese Roll (Dried Persimmon Rolls)
Yield: 2 servings
Cuisine: Korean
Ingredients: dried persimmons 6 piece; cream cheese 120 g; walnuts 35 g; honey 10 g; lemon juice 5 ml; salt 1 g

Wrap stiff dried persimmons in a damp towel for 5 minutes to soften them, then slit each of the 6 lengthwise, open it gently, and remove the seed. Leave 120 g cream cheese at room temperature for at least 10 minutes, mix it with 10 g honey, 5 ml lemon juice, and 1 g salt until smooth, fold in 35 g coarsely chopped walnuts, and roll the filling up tightly on the moist side of each persimmon. Chill the wrapped rolls for at least 20 minutes, then slice them into 2 to 3 cm rounds with a knife dipped in warm water and wiped dry.

Quick answer

Total time: At least 30 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Dried persimmons are split along one side, opened flat, and rolled around cream cheese mixed with honey and lemon juice, plus coarsely chopped walnuts.

After 20 minutes wrapped in the fridge, each slice shows a round of white cream and walnut inside the chewy fruit. If the persimmons have dried hard, five minutes in a damp paper towel keeps them from tearing as they are opened.

Ingredients

servings

IngredientAmount

dried persimmons6 piece

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

If the 6 dried persimmons feel stiff, wrap them in a damp kitchen towel for 5 minutes.

Slit each one lengthwise along the side, open it gently, and remove the seed and stem without tearing the flesh.
2

Lay each opened persimmon with the moist inner side facing up.

Press the thicker edges lightly with your fingers to make a roughly rectangular sheet, so the filling can spread evenly and the roll closes neatly.
3

Leave 120 g cream cheese at room temperature for at least 10 minutes, until a fork slides in easily.

If it still feels cold or breaks into lumps, wait a little longer before mixing.
4

Add 10 g honey, 5 ml lemon juice, and 1 g salt to the softened cream cheese.

Mix with a fork until glossy and smooth, scraping the bowl so no streaks of cheese or honey remain.
5

Chop 35 g walnuts coarsely, then fold them through the cream so the crunch stays noticeable.

Spread a 2-3 cm thick line of filling on the moist side of each persimmon and roll tightly.
6

Wrap each roll tightly in plastic wrap and refrigerate for at least 20 minutes, until firm enough to hold its shape.

Unwrap, dip the knife in warm water, wipe it dry, and slice into 2-3 cm rounds.