Chocolate Hazelnut Rugelach-Day 4 Of 7 Days Of Holiday Cookies
I love rugelach and have eaten the traditional and non traditional varieties. I also love chocolate and hazelnuts together (nutella!!) and thought that it would be wonderful in rugelach, the combination is fantastic and the apricot jam with the chocolate and nuts takes it to a whole new level.
I entered this in the Whole Foods Holiday Cookie contest in 2011 and won, these are exceptional and it’s another cookie that is included in my gift box every single year.
Making rugelach is a bit labor intensive but so worth it, I am not very good at making each wedge evenly sized but it’s alright, part of the beauty of homemade baked goods is that they are not always perfect. I used the traditional apricot jam for these cookies but this year I think I will use orange marmalade, I think the orange with the chocolate and hazelnut will be a wonderful combination.
Makes 4 dozen
The Dough and filling:
8 ounces cream cheese at room temperature
2 sticks unsalted butter at room temperature
1/4 cup granulated sugar + more for sprinkling on cookies
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 cup hazelnuts
1/2 cup apricot jam(If you have preserves puree in food processor until smooth
12 ounces semisweet chocolate chopped into small pieces (or mini chips)
1/4 cup light brown sugar packed
1/4 teaspoon cinnamon
- In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
- Pre-heat oven to 350 degrees, line a sheet pan with parchment and spread hazelnuts on pan. Toast in oven approximately 6-8 minutes take them out when you can smell the nuts. If you want to remove the skins you can do so by rubbing the nuts in a tea towel. I don’t do that. Chop the nuts and mix with the brown sugar and cinnamon and set aside.
- If using preserves add to food processor and puree until smooth, remove and set aside. Chop chocolate into very small pieces, cover and set aside.
Making the rugelach:
1 egg beaten with a tsp of water for egg wash
sugar to sprinkle on rugelach
- Take your dough out of the refrigerator working with one quarter at a time. On floured work surface roll dough into a 9 inch circle. (I use a lid from my dutch oven and cut around it making a neat circle) spread jam on dough, sprinkle with hazelnuts and chocolate. Press the nuts and chocolate lightly with your hand. Cut first into quarters and then each quarter into 3 equal wedges, you will have 12 when finished, Roll each wedge starting from the largest end rolling to the smallest end.
- Place rugelach on parchment lined sheet. pan Brush with egg wash and sprinkle with sugar.Chill in the refrigerator before baking for 15 minutes. Bake at 350 degrees for 15-20 minutes until golden brown. Repeat with each quarter of the dough. Dough can be refrigerated for 2-3 days or frozen for later use.
I agree with you, I think the orange marmalade, chocolate and hazelnut will be a great combination. Though this sounds fantastic too 🙂
I don’t know why I didn’t think of it before, I love orange and chocolate together. Thanks so much Suzie. I wish you and your newly discovered sweet tooth happy eating!
I had no idea you had won the WF cookie contest (could be because I didn’t know anything about the contest to begin with!), but a VERY belated congratulations!! I had never tried or made these cookies until last year. My husband and I are both allergic to nuts, but Myles’ mom used to make them for him when he was growing up without nuts. It’s his favorite cookie, and he really wanted me to make them last year. It took quite a few batches before I got them right, but wow what a wonderful cookie!! I’m definitely going to have to made them again when I get home from Florida!!
Thanks Suzanne, yes I was so excited to win the WF contest. I just love rugelach in any way shape or form and the combo of chocolate and nuts is so delicious. I love the dough for this recipe, it turns out perfectly, just flaky enough and rolls beautifully.
I love how any dough with cream cheese in it rolls out. It’s so forgiving 🙂
You are so right! It makes it so much easier to make these with a dough thats easy to work with.
Belated congratulations! And I adore rugelach, thanks for the recipe! Once I am in my new kitchen next month will muster up the energy to make some.
Thanks very much and congrats on the new kitchen. Happy Holidays!!
I absolutely love this recipe my friend these cookies look fantastic 🙂
Choc Chip Uru
Thank you so much, they are really good!
Omg!! Those look delicious!!! Beautiful too. I’m salivating! 🙂
Thank you so much, they are quite delicious and travel really well, thats important since I mail out boxes of goodies.
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Crystal, thank you so much! Means so much to me!!
Congratulations on your holiday cookie win! Well deserved.
Love this cookie; everything about it! Rugelach is one of my favorites and I have never attempted to make them. Yours look absolutely perfect!
Thank you so much, well mine are not quite as perfect looking as WF photo but they still look pretty good and taste (which is more important IMHO) really good.
I just made rugelach for the very first time! Yours are lovely!! I adore chocolate and hazelnut together also. One of my favorite combinations so I can imagine how incredible these little cookies are. A definite must make!
Thanks so much, I just love them, the perfect little bite sized treat.
I’ve only made the traditional and rhubarb rugelach, so the chocolate ones sound delicious.
I love the traditional but can’t help but love the chocolate variety also. Thanks so much!
Oh wow, I can see how these won the WF contest! Love the rich cream cheese dough in rugelach, and your addition of hazelnuts is extra festive and delicious!
Thanks so much, they are really delicious.