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
Servings: 48
Calories: 110kcal
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 8 oz brick style cream cheese, room temp
- ½ teaspoon kosher salt
- 2 cup all-purpose flour
Filling:
- 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 or chopped chocolate of choice
Topping:
- 3 Tablespoon turbinado sugar or coarse sugar of choice
- ½ teaspoon ground cinnamon
- 1 large egg white
- 2 teaspoon water
Instructions
Dough:
- 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.
- 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).
Filling:
- In a small bowl, combine brown sugar, granulated sugar, and ground cinnamon. Set aside.
- Place cooled, melted butter in a separate small bowl. Keep chopped hazelnut and mini chocolate chips in separate bowls as well.
Assembly:
- Preheat oven to 350° F. Line several baking sheets with parchment paper. Set aside.
- 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.
- Using a pizza cutter or sharp knife, cut the dough into 12 equal wedges (triangles). Beginning with the wide outside edge, roll dough. Place cookies with the small tucked end underneath. Space cookies about 1 ½-inches apart.
- Repeat with remaining 3 disks of dough.
- Topping: Whisk together egg white and water. Lightly brush rolled cookies tops with egg wash. Sprinkle with cinnamon-turbinado mixture.
- 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
Notes
- Do not overfill the rugelach. The filling will ooze out creating a mess causing the rugelach to stick to the parchment paper.
- Baked rugelach will keep stored in a container at room temperature for up to 4 days.
- If dough gets too sticky, return dough to fridge and allow to cool.
Nutrition
Calories: 110kcal, Carbohydrates: 10g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 62mg, Potassium: 45mg, Fiber: 1g, Sugar: 5g, Vitamin A: 150IU, Vitamin C: 0.2mg, Calcium: 28mg, Iron: 0.5mg