Go Back
- 1 cup unsalted butter, softened - 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) To make Chocolate Hazelnut Rugelach, you need some simple ingredients. Start with butter and cream cheese. These two create a rich, creamy dough. Next, include all-purpose flour and a bit of salt. Together, they form the base of the pastry. Now, it's time for sweetness! Granulated sugar adds flavor. The star of this recipe is hazelnut spread. It gives a rich chocolate taste. You can also add finely chopped toasted hazelnuts for crunch. A touch of vanilla extract enhances the flavors. For finishing touches, you need an egg for a golden glaze. The powdered sugar is optional but makes a nice dusting on top. These ingredients come together to create a delightful treat that everyone loves. {{ingredient_image_1}} Start by creaming the butter and cream cheese together in a large bowl. Make sure they blend until smooth and creamy. Next, add the granulated sugar. Mix until fully combined. This step is key for a rich dough. Now, gradually add the all-purpose flour and salt. Mix until the dough forms a ball. Once formed, flatten the dough into a disk. Wrap it in plastic wrap and refrigerate. Chilling for at least two hours helps the dough set. In a small bowl, mix the hazelnut spread, chopped hazelnuts, and vanilla extract. Stir until everything blends well. This filling adds a delicious nutty flavor. Set the filling aside while you work with the dough. Once the dough is chilled, divide it into four pieces. On a floured surface, roll one piece into a circle. Aim for about 1/8-inch thick. Spread one quarter of the hazelnut mixture over the dough circle. Leave a small border around the edges for easy rolling. Next, cut the circle into eight equal triangles using a sharp knife or pizza cutter. From the wide end, roll each triangle toward the tip. This shapes the rugelach into a lovely crescent. Arrange the rolled rugelach on a parchment-lined baking sheet with the tip facing down. Brush the tops with the beaten egg for a shiny finish. Repeat this process with the remaining dough and filling. Chilling the dough is key to great rugelach. It makes the dough firm and easy to roll. I recommend refrigerating it for at least 2 hours. You can chill it overnight for best results. To test dough consistency, take a small piece. It should feel soft but not sticky. If it sticks to your fingers, add a bit more flour. While hazelnut spread is a classic choice, you can swap it out. Try almond butter or peanut butter for a twist. You can also mix in spices like cinnamon or cardamom. They add warmth and depth to the flavor. If you love nuts, add walnuts or pecans to the filling. They give extra crunch and flavor. Monitor your baking time closely. Bake the rugelach at 350°F (175°C) for 20-25 minutes. You want them to turn golden brown. For the perfect color, rotate the baking sheet halfway through. This helps them bake evenly. A good golden hue means they are ready to enjoy! Pro Tips Chill the Dough: Allowing the dough to chill for at least 2 hours helps to firm it up, making it easier to roll out and shape without sticking. Use Fresh Hazelnuts: Toasting fresh hazelnuts before adding them to the filling enhances their flavor and adds a delightful crunch. Don’t Overfill: Be cautious not to overfill the rugelach with hazelnut spread, as too much filling can cause them to burst open while baking. Egg Wash for Shine: Brushing the rugelach with an egg wash before baking gives them a beautiful golden color and a glossy finish. {{image_2}} You can swap hazelnuts for shredded coconut. This change adds a sweet, tropical twist. Use unsweetened coconut for a richer flavor. You can adjust the chocolate too. Dark chocolate adds depth, while milk chocolate offers sweetness. Experiment until you find your favorite mix. Try using fruit preserves or jams in place of hazelnut spread. Berry jams work well, especially raspberry or strawberry. Apricot preserves add a nice touch too. You can mix flavors like peach and almond. This gives a lovely balance between sweet and tart. For a gluten-free pastry, use almond flour or a gluten-free blend. This keeps the dough tender and flaky. You might need to add an extra egg for moisture. This helps achieve a good consistency without gluten. To keep your Chocolate Hazelnut Rugelach fresh, you have two main options: room temperature or refrigeration. - Room temperature: Store them in an airtight container. They can last for about 3 days. - Refrigeration: If you want to keep them longer, you can place them in the fridge. They will stay fresh for up to a week. Using airtight containers is key. This will help prevent them from drying out. If you stack them, separate layers with parchment paper to avoid sticking. You can freeze your rugelach before or after baking. Here’s how to do both: - Before baking: Roll and shape the rugelach, then place them on a baking sheet. Freeze them for about 30 minutes. After that, transfer them to a freezer bag. They will stay good for up to 2 months. - After baking: Let them cool completely. Once cool, place them in an airtight container or freezer bag. They can also last for about 2 months. For thawing, place the frozen rugelach in the fridge overnight. If you need them fast, let them sit at room temperature for about 30 minutes. This keeps their taste and texture just right. Rugelach is a sweet pastry from Eastern Europe. It has Jewish roots and is often served during holidays. The name means "little twists" in Yiddish. Traditionally, it is made with a cream cheese dough that wraps around sweet fillings. These can include fruit jams, nuts, or chocolate. Rugelach is popular for its rich flavor and flaky texture. Many people enjoy it with coffee or tea. Yes, you can make rugelach in advance. Prepare the dough and filling, and chill them separately. You can store the dough in the fridge for up to three days. For longer storage, freeze the dough for up to a month. When you are ready to bake, roll out and fill as normal. You can also bake them ahead of time. Store baked rugelach in an airtight container for up to a week. If you need a substitute for cream cheese, try using vegan cream cheese. You can also use cashew cream for a dairy-free option. Another choice is to blend silken tofu with a bit of lemon juice. Each option can give you a similar creamy texture. We've covered the essentials of making delicious rugelach. You learned about the key ingredients, from butter to hazelnut spread, and how to shape the dough into perfect pastries. We shared tips for achieving the best texture and explored fun variations, like chocolate coconut or fruit-filled options. Finally, I provided storage advice to keep your treats fresh. Rugelach is easy to make and customize. Enjoy trying different fillings and sharing with friends and family! Happy baking!

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, softened
  • 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 and creamy. Add the granulated sugar and mix until fully incorporated.
  • Gradually add the all-purpose flour and salt to the butter mixture, mixing until the dough comes together. Form the dough into a ball, then flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
  • In a small bowl, combine the hazelnut spread, chopped hazelnuts, and vanilla extract. Mix until well blended; set aside.
  • Once chilled, divide the dough into four equal pieces. On a lightly floured surface, roll one piece of dough into a circle (approximately 1/8-inch thick).
  • Evenly spread a quarter of the hazelnut mixture over the dough circle, leaving a small border around the edges.
  • Using a sharp knife or pizza cutter, cut the circle into 8 equal triangles. Starting from the wide end of each triangle, roll up toward the tip, creating a crescent shape.
  • Place the rolled rugelach on a parchment-lined baking sheet, with the tip facing down. Brush the tops with the beaten egg for a glossy finish. Repeat the process with the remaining dough and filling.
  • Preheat the oven to 350°F (175°C). Bake the rugelach for 20-25 minutes, or until they are golden brown.
  • Once baked, allow them to cool slightly on a wire rack. Dust with powdered sugar before serving for a beautiful presentation.

Notes

Chill the dough for best results.
Keyword chocolate, hazelnut, pastry, rugelach