Chocolate Hazelnut Rugelach

These chocolate hazelnut rugelach are made with a cream cheese based dough and filled with cinnamon, chocolate, and hazelnuts. 

Chocolate Hazelnut Rugelach | the little epicurean

During my high school years (circa late 90s- early 2000s), I relied heavily on All Recipes as my go-to source for baking adventures.  

This was before I started my crazy cookbook collection, before there were thousands of food blogs to learn from, and when Food Network still played reruns of Emeril Live and dubbed Japanese Iron Chef.

I would scour All Recipes for new cookies I’ve never tasted or tried.  That’s how I was first introduced to rugelach.

Chocolate Hazelnut Rugelach | the little epicurean

Chocolate Hazelnut Rugelach

Chocolate Hazelnut Rugelach

The first time I made rugelach, I remember my friends went into a frenzy.  

None of them had ever tried this cookie pastry before.  We devoured the four dozen batch I made in one night.  Oh, the voracious appetite of high schoolers.

Delicious qualities of rugelach:

What’s not to love about this sweet crescent shaped treat?  It’s flaky like a palmier (also known as elephant ears), it looks like a cute tiny croissant, and the subtle cream cheese flavor is so addicting.  

Many years later, I still run into old friends that ask when I’ll make another batch of rugelach to share. 

My answer is always the same: move and be my neighbor! You’ll be gifted with endless treats every week.

Chocolate Hazelnut Rugelach

How to assemble rugelach:

I find the easiest way to make rugelach is by rolling the dough into a circle and then slicing it like a pizza to get little wedges.  

Rugelach can be filled with a variety of ingredients: raisins, walnuts, jams and jellies. (Here’s a raspberry rugelach perfect for holiday gatherings!)

Since I’ve been on a Nutella kick lately, I made this chocolate hazelnut version.

Chocolate Hazelnut Rugelach | the little epicurean

Because I’m big on crunch, I sprinkled the outside of the rugelach with turbinado sugar.

With the melted chocolate chips, toasted halzenuts, and flaky dough, this chocolate hazelnut rugelach is one cookie I can’t ever tire of!

Chocolate Hazelnut Rugleach

These chocolate hazelnut rugelach are made with a cream cheese based dough and filled with cinnamon, chocolate, and hazelnuts.

Yield: makes about 4 dozen

Course Dessert
Servings 4 dozen pieces
Author Maryanne Cabrera



  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, room temp
  • ½ teaspoon kosher salt
  • 2 cup all-purpose flour


  • ¼ cup dark brown sugar, packed
  • ¼ cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 3 Tablespoon unsalted butter, melted and cooled
  • 1 ¼ cup hazelnuts, toasted, skinned, chopped
  • ¾ cup mini chocolate chips


  • 3 Tablespoon turbinado sugar
  • ½ teaspoon ground cinnamon
  • 1 large egg white
  • 2 teaspoon water



  1. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and cream cheese until smooth. Add salt and flour. Mix on low speed until ingredients are fully incorporated. Scrape down bowl as needed during mixing.

  2. Transfer dough to a clean working surface.  Divide into 4 equal parts.  Pat into a flat disk about 1/2 inch in thickness.  Wrap in plastic wrap.  Place in the fridge and allow to chill for at least 1 hour until firm (or overnight).


  1. In a small bowl, combine brown sugar, granulated sugar, and ground cinnamon. Set aside.

  2. Place cooled, melted butter in a separate small bowl. Keep chopped hazelnut and mini chocolate chips in separate bowls as well.


  1. Preheat oven to 350° F.  Line several baking sheets with parchment paper. Set aside.

  2. Work with one chilled dough disk at a time. On a lightly floured surface, roll dough to circle with a thickness of about ¼ inch. Brush melted butter over the entire piece of dough.  Sprinkle about 1/4 of the sugar mixture over dough.  Sprinkle 1/4 of chopped hazelnuts and chocolate chips. Press hazelnuts and chocolate chips into the dough.

  3. Using a pizza cutter or sharp knife, cut the dough into wedges (triangles). Beginning with the wide outside edge, roll dough.  lace cookies with the small tucked end underneath.  Space cookies about 1 ½-inches apart.

  4. Repeat with remaining 3 disks of dough.

  5. Topping: Whisk together egg white and water.  Lightly brush rolled cookies tops with egg wash. Sprinkle with cinnamon-turbinado mixture.

  6. Bake for 18-20 minutes until lightly golden brown.  Let cool in pan for 3 minutes before transferring to a wire rack to cool to room temperature

Chocolate Hazelnut Rugelach | the little epicurean

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Jen @ Baked by an Introvert

I’ve never had this before nor heard of it. It seems like I am completely missing out on a tasty treat. Must make this soon!

    Maryanne Cabrera

    It’s really fun to make! You can make them big or bite sized :)

Liz @ Floating Kitchen

These flavors sound delicious. Love the “pizza” photo. It makes so much sense to do it that way. Love it!


Se ve delicioso, otra preparacion de las q nos tiene acostumbrados The Little Epicurean, deliciosas, como siempre, se las estoy preparando para el fin de semana para la familia. la receta es excelente!!!!!

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