Chocolate Hazelnut Rugelach
Chocolate Hazelnut Rugelach Recipe: A Delicious Treat for Any Occasion
Indulge in the rich and decadent flavors of Chocolate Hazelnut Rugelach, a classic Jewish pastry that is perfect for any occasion. This delectable dessert is a combination of flaky pastry dough, creamy chocolate, and crunchy hazelnuts, making it a crowd-pleaser that is sure to satisfy your sweet tooth.
Ingredients (makes 24 pieces):
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, chilled and cut into small pieces
- 8 oz cream cheese, chilled and cut into small pieces
- 1/2 cup chocolate hazelnut spread
- 1/2 cup chopped hazelnuts
- 1 egg, beaten
- 1 tablespoon water
- Powdered sugar, for dusting
Cooking Tips:
- Make sure the butter and cream cheese are chilled before using them in the dough. This will help create a flaky texture.
- Use a food processor to mix the dough quickly and evenly.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Use a sharp knife or pizza cutter to cut the dough into triangles.
- Brush the rugelach with egg wash before baking to give them a shiny, golden brown finish.
Instructions:
1. In a food processor, combine the flour, sugar, and salt. Add the butter and cream cheese and pulse until the mixture resembles coarse crumbs.
2. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Divide the dough into four equal pieces and shape each piece into a disk. Wrap each disk in plastic wrap and chill for at least 30 minutes.
3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll out one disk of dough into a 10-inch circle. Spread 2 tablespoons of chocolate hazelnut spread over the dough, leaving a 1/2-inch border around the edge. Sprinkle 2 tablespoons of chopped hazelnuts over the chocolate.
5. Using a sharp knife or pizza cutter, cut the dough into 6 equal triangles. Roll up each triangle from the wide end to the point, tucking the edges underneath to seal. Place the rugelach on the prepared baking sheet.
6. Repeat with the remaining dough and filling.
7. In a small bowl, whisk together the egg and water. Brush the rugelach with the egg wash.
8. Bake for 20-25 minutes, or until the rugelach are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Dust the rugelach with powdered sugar before serving.
Appearance and Taste:
Chocolate Hazelnut Rugelach is a delightful pastry that is both visually appealing and delicious. The flaky pastry dough is perfectly complemented by the creamy chocolate hazelnut spread and crunchy hazelnuts. The golden brown exterior of the rugelach is shiny and inviting, while the powdered sugar adds a touch of sweetness. The taste is rich and decadent, making it a perfect treat for any occasion.
Type of Dish: Dessert Pastry
Main Ingredients: Flour, Chocolate Hazelnut Spread, Hazelnuts
