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- 1 cup unsalted butter, soft at room temperature - 8 ounces cream cheese, softened - 2 cups all-purpose flour - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/2 cup hazelnut spread (like Nutella) - 1/2 cup finely chopped toasted hazelnuts - 1 teaspoon vanilla extract - 1 egg, beaten (for egg wash) - 1 tablespoon powdered sugar (for dusting) If you want a dairy-free version, use vegan butter and a dairy-free cream cheese. For a gluten-free option, swap the all-purpose flour with a gluten-free blend. You can also try using almond flour for a nutty flavor. If you cannot find hazelnut spread, you can use chocolate almond spread as a substitute. Choose high-quality butter and cream cheese for the best flavor. For the hazelnuts, look for ones that are toasted and unsalted. Fresh ground flour works best for the dough. When picking hazelnut spread, go for brands with minimal ingredients for a pure taste. Always check the expiration dates on your ingredients to ensure freshness. {{ingredient_image_2}} Start by creaming together 1 cup of softened butter and 8 ounces of cream cheese. Use an electric mixer or a wooden spoon. Mix until smooth and creamy. Next, add in 1/2 cup of granulated sugar. Blend this well until fully combined. Now, slowly add 2 cups of all-purpose flour and 1/4 teaspoon of salt. Use a spatula or your hands to mix until the dough forms a ball. Once it comes together, flatten it into a disk. Wrap it in plastic wrap and chill in the fridge for at least 2 hours. Chilling helps the flavors develop. In a small bowl, combine 1/2 cup of hazelnut spread, 1/2 cup of finely chopped toasted hazelnuts, and 1 teaspoon of vanilla extract. Stir this mixture until it is smooth. This filling will give your rugelach its rich flavor. Set it aside for later. Once the dough is chilled, take it out and divide it into four equal parts. Roll out one piece on a lightly floured surface until it is about 1/8 inch thick. Spread one-quarter of the hazelnut mixture over the dough circle, leaving about half an inch around the edges. Now, use a sharp knife or pizza cutter to slice the circle into 8 equal triangles. Starting from the wide end of each triangle, gently roll it toward the point. This creates the crescent shape. Place each rolled rugelach on a parchment-lined baking sheet with the tip facing down. Preheat your oven to 350°F (175°C). Brush the tops of the rugelach with a beaten egg for a shiny finish. Repeat the rolling and shaping with the remaining dough and filling. Bake in the oven for 20-25 minutes. Look for a golden brown color and a nice aroma. Once baked, let them cool slightly on a wire rack. Just before serving, dust with powdered sugar for a sweet touch. Enjoy your delicious creations! To get the right texture in your Chocolate Hazelnut Rugelach, keep a few key points in mind: - Use softened butter and cream cheese. This makes the dough smooth and creamy. - Chill the dough properly. Chilling it for at least 2 hours helps to firm it up, making rolling easier. - Roll the dough evenly. Aim for 1/8 inch thick to ensure even baking. Here are some common mistakes to watch out for: - Skipping the chilling step can lead to tough dough. Always chill before rolling. - Applying too much filling can cause the rugelach to leak while baking. Stick to a thin layer. - Forgetting to brush the tops with egg wash. This gives your rugelach a beautiful golden color. When serving your rugelach, presentation matters: - Arrange them on a wooden platter or a cake stand for a nice look. - Dust with powdered sugar just before serving for a sweet touch. - Garnish with whole hazelnuts or chocolate shavings to make it pop. These tips will help you create delightful rugelach that not only taste great but also look appealing! Pro Tips Chill the Dough: For best results, always chill the dough for at least 2 hours. This helps to firm it up, making it easier to roll out and prevents the rugelach from becoming too soft during baking. Toast the Hazelnuts: To enhance the flavor, always toast the hazelnuts before using them in the filling. This brings out their natural oils and adds a deeper, richer taste to your rugelach. Even Layer of Filling: Be sure to spread the filling evenly over the dough. This ensures that every bite of rugelach is packed with delicious hazelnut flavor. Cooling Time: Allow the rugelach to cool on a wire rack after baking. This helps them firm up and makes them easier to handle without falling apart. {{image_4}} You can change the filling in rugelach to suit your taste. Instead of hazelnut spread, try using fruit preserves like raspberry or apricot. You can also use nut butter, like almond or peanut butter. These options add new flavors and textures. Mixing in chocolate chips or dried fruits can also enhance your rugelach. Get creative and experiment! You can easily adapt rugelach to fit different diets. For a gluten-free version, swap the all-purpose flour with a gluten-free blend. Check that the blend contains xanthan gum for better texture. To make it vegan, replace the butter and cream cheese with vegan alternatives. Use a plant-based egg substitute, like flaxseed meal mixed with water, for the egg wash. These changes keep the delicious taste while meeting dietary needs. Rugelach can be shaped in various ways. Instead of rolling triangles, try making small pinwheels. Roll the dough into a log and slice it into rounds. You can also make larger rugelach for a more impressive dessert. Adjust baking time for the size. Whether you choose traditional shapes or new ones, your rugelach will still be tasty! Storing leftover rugelach is simple. Place them in an airtight container. Keep the container at room temperature for up to three days. For longer freshness, refrigerate them. This keeps the dough from drying out. To freeze rugelach, first let them cool completely. Arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about an hour. Once frozen, transfer the rugelach to a freezer-safe bag. They can last for up to three months. When you're ready to eat, just thaw them overnight in the fridge. Reheating rugelach is easy. Preheat your oven to 350°F (175°C). Place the rugelach on a baking sheet. Heat them for about 10 minutes. This will return their flaky texture and warm them up nicely. Enjoy them fresh out of the oven! Rugelach is a sweet pastry. It comes from Jewish tradition, mostly from Eastern Europe. The dough is rich and flaky, often made with cream cheese. You fill it with sweet ingredients like chocolate, nuts, or fruit. The name "rugelach" means "little twists." Yes, you can prepare rugelach in advance. Make the dough and filling, then chill them. Roll and shape the rugelach before baking. You can store them in the fridge for a day or freeze them for longer. Just bake them when you're ready to enjoy. Rugelach is done when it turns golden brown. The edges should look crisp, and the aroma will fill your kitchen. Bake for 20-25 minutes at 350°F (175°C). Check them a few minutes before the timer goes off to ensure they don’t over-bake. Rugelach pairs well with coffee or tea. You can also add fresh fruit, like berries or slices of pear. Other good options include whipped cream or a scoop of vanilla ice cream. For a festive touch, include some chocolate sauce or caramel drizzle on the side. In this article, we covered how to make Chocolate Hazelnut Rugelach. We discussed key ingredients, helpful substitutions, and tips for choosing quality items. I outlined easy steps for making dough, preparing filling, and baking. We explored variations, storage methods, and answered common questions. Rugelach offers endless possibilities for flavors and forms. With the right techniques, you can create delicious treats for any occasion. Enjoy the fun of baking and sharing these tasty bites!

Chocolate Hazelnut Rugelach

Delicious crescent-shaped pastries filled with hazelnut spread and chopped hazelnuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine Jewish
Servings 32
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, soft at room temperature
  • 8 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 1 quarter teaspoon salt
  • 1 cup granulated sugar
  • 1 cup hazelnut spread (like Nutella)
  • 1 cup finely chopped toasted hazelnuts
  • 1 teaspoon vanilla extract
  • 1 egg beaten (for egg wash)
  • 1 tablespoon powdered sugar (for dusting)

Instructions
 

  • In a large mixing bowl, cream together the softened butter and cream cheese until smooth. Gradually incorporate the granulated sugar until blended.
  • Slowly add the all-purpose flour and salt to the mixture, mixing until a cohesive ball forms. Flatten into a disk, wrap in plastic wrap, and chill for at least 2 hours.
  • In a small bowl, combine the hazelnut spread, chopped hazelnuts, and vanilla extract until smooth. Set aside.
  • Divide the chilled dough into four parts and roll one piece into a circle about 1/8 inch thick on a floured surface.
  • Spread one-quarter of the hazelnut mixture over the dough circle, leaving a small margin along the edges.
  • Slice the dough circle into 8 equal triangles and roll each triangle from the wider base to the point, placing them on a parchment-lined baking sheet.
  • Preheat the oven to 350°F (175°C) and brush the tops of each rugelach with the beaten egg.
  • Bake for 20-25 minutes until golden brown and fragrant.
  • Allow to cool slightly on a wire rack and dust with powdered sugar before serving.

Notes

For an elegant touch, serve on a wooden platter or decorative cake stand.
Keyword chocolate, hazelnut, pastry, rugelach