Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cut into small pieces
- 8 ounces cream cheese, cold and cut into small pieces
- 1/2 cup chocolate-hazelnut spread
- 1/2 cup chopped hazelnuts
- 1/4 cup mini chocolate chips
- 1 egg, beaten
- 1 tablespoon water
Special equipment needed:
- Food processor
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a food processor, pulse together flour, sugar, and salt until combined.
2. Add in butter and cream cheese and pulse until the mixture resembles coarse crumbs.
3. Turn the dough out onto a floured surface and knead until it comes together into a smooth ball.
4. Divide the dough into 4 equal parts and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. On a floured surface, roll out one disk of dough into a circle about 1/8 inch thick.
7. Spread 2 tablespoons of chocolate-hazelnut spread over the dough, leaving a 1/2 inch border around the edge.
8. Sprinkle 2 tablespoons of chopped hazelnuts and 1 tablespoon of mini chocolate chips over the chocolate-hazelnut spread.
9. Cut the dough into 12 equal triangles.
10. Roll up each triangle, starting from the wide end and tucking the point underneath.
11. Place the rugelach on the prepared baking sheet, seam side down.
12. Repeat with the remaining dough and filling.
13. In a small bowl, whisk together the egg and water. Brush the egg wash over the rugelach.
14. Bake for 20-25 minutes, or until golden brown.
15. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 10 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 48 rugelach
Nutritional information:
Calories per serving: 110
Fat: 8g
Carbohydrates: 9g
Protein: 1g
Sodium: 30mg
Sugar: 3g
Substitutions for ingredients:
- Chocolate-hazelnut spread: Nutella, chocolate almond butter, chocolate peanut butter
- Hazelnuts: almonds, pecans, walnuts
- Mini chocolate chips: regular chocolate chips, chopped chocolate
Variations:
- Cinnamon-raisin rugelach: Substitute cinnamon-sugar and raisins for the chocolate-hazelnut spread and hazelnuts.
- Apricot-almond rugelach: Substitute apricot jam and chopped almonds for the chocolate-hazelnut spread and hazelnuts.
- Raspberry-white chocolate rugelach: Substitute raspberry jam and white chocolate chips for the chocolate-hazelnut spread and chocolate chips.
Tips and tricks:
- Make sure the butter and cream cheese are cold for the best texture.
- Don't overfill the rugelach or they may leak during baking.
- If the dough is too soft to work with, refrigerate it for a few minutes before rolling it out.
- Store the rugelach in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the rugelach in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the rugelach on a baking sheet and bake at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the rugelach on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with chopped hazelnuts or mini chocolate chips.
Pairings:
Serve with coffee or tea.
Suggested side dishes:
Fruit salad or yogurt parfait.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is workable.
- If the rugelach leak during baking, try using less filling or sealing the edges more tightly.
Food safety advice:
Make sure to wash your hands and any surfaces that come into contact with raw dough or filling.
Food history:
Rugelach is a Jewish pastry that originated in Eastern Europe. It is traditionally filled with jam, nuts, and raisins, but has since been adapted to include a variety of fillings.
Flavor profiles:
Sweet, nutty, chocolatey.
Serving suggestions:
Serve the rugelach as a dessert or snack.
Related Categories
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Region: Jewish
Taste: Rich, Sweet, Nutty, Chocolatey, Creamy