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Rugelach is a delightful pastry that has captivated dessert enthusiasts for generations. With its origins rooted in Eastern European Jewish cuisine, this delectable treat is characterized by its rolled shape and flaky layers that encase a variety of sweet fillings. Traditionally enjoyed during Jewish holidays and celebrations, rugelach has transcended its cultural origins to become a beloved dessert in kitchens worldwide. From classic fruit preserves to nutty combinations, the versatility of rugelach lends itself to endless flavor possibilities.

Rugelach

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Ingredients
  

For the Dough:

2 cups all-purpose flour

1/4 teaspoon salt

1 cup unsalted butter, softened

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Filling:

1 cup chocolate hazelnut spread

1/2 cup finely chopped hazelnuts

1/2 cup mini chocolate chips

1 tablespoon ground cinnamon

1 tablespoon granulated sugar

For the Topping:

1 egg, beaten (for egg wash)

Extra chopped hazelnuts, for sprinkling

Powdered sugar (optional, for dusting)

Instructions
 

Make the Dough: In a mixing bowl, combine the flour and salt. In a separate bowl, beat the softened butter, cream cheese, and granulated sugar until creamy. Gradually add the flour mixture, mixing until a smooth dough forms. Divide the dough into 4 equal parts, wrap in plastic wrap, and refrigerate for at least 1 hour.

    Prepare the Filling: In a small bowl, mix the cinnamon and sugar together. In another bowl, combine the chocolate hazelnut spread, chopped hazelnuts, and mini chocolate chips until well mixed.

      Roll Out the Dough: Preheat the oven to 350°F (175°C). On a floured surface, roll out one dough portion into a 1/8-inch thick circle. Spread a thin layer of chocolate hazelnut filling over the dough, leaving the edges clear.

        Cut and Shape: Sprinkle with the cinnamon-sugar mixture and additional chopped hazelnuts. Cut the circle into 8 wedges (like a pizza) using a sharp knife or a pizza cutter. Starting from the wider end, roll each wedge up towards the point, forming a crescent shape. Place on a parchment-lined baking sheet, making sure to position them seam-side down.

          Repeat: Repeat the process with the remaining dough and filling.

            Egg Wash & Bake: Brush each rugelach with beaten egg for a golden brown finish along with a sprinkle of extra chopped hazelnuts on top. Bake in the preheated oven for 20-25 minutes or until golden brown.

              Cool & Serve: Allow to cool slightly on the baking sheet, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.

                Prep Time: 30 mins | Total Time: 2 hrs | Servings: 32 pieces