Chocolate Hazelnut Rugelach
Chocolate Hazelnut Rugelach might be just the hor d'oeuvre you are searching for. This recipe serves 48. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 87 calories. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by The Little Epicurean. From preparation to the plate, this recipe takes around 45 minutes. A mixture of unsalted butter, kosher salt, dark brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people made this recipe, and 108 would say it hit the spot. With a spoonacular score of 9%, this dish is very bad (but still fixable). Similar recipes are Hazelnut and Olive Rugelach, Hazelnut And Brown Sugar Rugelach, and Hazelnut meringues with hazelnut praline & chocolate sauce.
Servings: 48
Ingredients:
3/4 cup mini chocolate chips
8 oz cream cheese, room temperature
1/4 cup dark brown sugar, packed
1 large egg white
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp ground cinnamon
1 1/4 cup hazelnuts, toasted, skinned, chopped
1/2 tsp kosher salt
3 Tbsp turbinado sugar
3 Tbsp unsalted butter, melted, cooled
2 tsp water
Equipment:
stand mixer
bowl
plastic wrap
baking paper
baking sheet
oven
pizza cutter
knife
whisk
wire rack
frying pan
Cooking instruction summary:
Dough:In the bowl of a stand mixer fitted with a paddle attachment, beattogether butter and cream cheese until smooth. Add salt and flour. Mix on low speed until ingredients are fully incorporated. Scrape down bowl as needed during mixing.Transfer dough to a clean working surface. Divide into 4 equal parts. Pat into a flat disk about 1/2 inch in thickness. Wrap in plastic wrap. Place in the fridge and allow to chill for at least 1 hour until firm (or overnight).Filling:In a small bowl, combine brown sugar, granulated sugar, and ground cinnamon. Set aside.Place cooled, melted butter in a separate small bowl. Keep chopped hazelnut and mini chocolate chips in separate bowls as well.Assembly:Preheat oven to 350 degrees F. Line several baking sheets with parchment paper. Set aside.Work with one chilled dough disk at a time. On a lightly floured surface, roll dough to circle with a thickness of about 1/4 inch. Brush melted butter over the entire piece of dough. Sprinkle about 1/4 of the sugar mixture over dough. Sprinkle 1/4 of chopped hazelnuts and chocolate chips. Press hazelnuts and chocolate chips into the dough.Using a pizza cutter or sharp knife, cut the dough into wedges (triangles). Beginning with the wide outside edge, roll dough. Place cookies with the small tucked end underneath. Space cookies about 1 1/2-inches from one another.Repeat with remaining 3 disks of dough.Whisk together egg white and water. Lightly brush tops of rolled cookies with egg wash. Sprinkle with cinnamon-turbinado mixture. Bake for 18-20 minutes until lightly golden brown. Let cool in pan for 3 minutes before transferring to a wire rack to cool to room temperature.
Step by step:
1. Dough:In the bowl of a stand mixer fitted with a paddle attachment, beattogether butter and cream cheese until smooth.
2. Add salt and flour.
3. Mix on low speed until ingredients are fully incorporated. Scrape down bowl as needed during mixing.
4. Transfer dough to a clean working surface. Divide into 4 equal parts. Pat into a flat disk about 1/2 inch in thickness. Wrap in plastic wrap.
5. Place in the fridge and allow to chill for at least 1 hour until firm (or overnight).Filling:In a small bowl, combine brown sugar, granulated sugar, and ground cinnamon. Set aside.
6. Place cooled, melted butter in a separate small bowl. Keep chopped hazelnut and mini chocolate chips in separate bowls as well.Assembly:Preheat oven to 350 degrees F. Line several baking sheets with parchment paper. Set aside.Work with one chilled dough disk at a time. On a lightly floured surface, roll dough to circle with a thickness of about 1/4 inch.
7. Brush melted butter over the entire piece of dough. Sprinkle about 1/4 of the sugar mixture over dough. Sprinkle 1/4 of chopped hazelnuts and chocolate chips. Press hazelnuts and chocolate chips into the dough.Using a pizza cutter or sharp knife, cut the dough into wedges (triangles). Beginning with the wide outside edge, roll dough.
8. Place cookies with the small tucked end underneath. Space cookies about 1 1/2-inches from one another.Repeat with remaining 3 disks of dough.
9. Whisk together egg white and water. Lightly brush tops of rolled cookies with egg wash. Sprinkle with cinnamon-turbinado mixture.
10. Bake for 18-20 minutes until lightly golden brown.
11. Let cool in pan for 3 minutes before transferring to a wire rack to cool to room temperature.
Nutrition Information:
covered percent of daily need
