Chocolate Hazelnut Rugelach

By • October 19, 2011 • 21 Comments



Author Notes: During the holidays I make boxes of homemade goodies to give as gifts. One item I always include is my recipe for chocolate hazelnut rugelach. I adapted this from Ina Gartens recipe. I make a cream cheese dough, which is spread with jam (apricot is traditional but any jam of your choice is good) and sprinkled with toasted hazelnuts and dark chocolate. sdebrango

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
  • 1/4 cup light brown sugar packed
  • 1/4 teaspoon cinnamon
  1. 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
  2. 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.
  3. 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

  • Dough
  • Jam
  • hazelnuts
  • chocolate
  • 1 egg beaten with a tsp of water for egg wash
  • sugar to sprinkle on rugelach
  1. 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.
  2. 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.
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Comments (21) Questions (1)

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about 2 years ago SandraM

I love this recipe! I've made a few batches of rugelach with Ina's original recipe. I didn't even thing to switch out raisin for Chocolate......I will definitely have to try this. Good idea!!
(I saw the link on David Lebovitz's site.)

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

sdebrango, can you use semisweet chocolate chips? Somehow, I have a lot of chocolate chips on hand, with no plans for them, and no blocks or bars of semisweet. What do you think? These are next on my list!! ;o)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Absolutely, I use semisweet chocolate chips interchangeably with the block chocolate, if you use chips give them a chop they are too large to roll in the cookie. I actually found some mini semi sweet chips which I am using my next batch, save myself a little work. I hope you like them.

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These are delicious! It's close to impossible to eat just one - don't say you haven't been warned.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh me, oh my! These are at the top of my holiday baking list. Really looking forward to making these. Yummmm. Love your very helpful instructions, too! ;o)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much! I hope you like them.

Lorigoldsby

over 2 years ago lorigoldsby

Yum--I'm excited to try your variation of our "nutella" cookies.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Lori, its so good to see you back here. Missed you!

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over 2 years ago Ms. T

Yum! I didn't think anyone could steal my heart from my great aunt Ulla's rugelach with cinnamon, raisins and walnuts...but hazlenuts and chocolate is a dirty (and delicious) trick. Don't tell Aunt U, but I might just have to try these ;)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Ms.T, I know I love the original but this variation is really nice. Thank you again,

Nog

over 2 years ago Niknud

I love rugelah - just made some two weeks ago! Never thought of using chocolate in them - to die for. Mmmmm....oh if I could do raspberry ram and chocolate (maybe nutella?). You've inspired me!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have used raspberry jam and its wonderful, especially with the chocolate. Thank you so much!

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over 2 years ago Bevi

This is going to make my husband very happy.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Bevi, one of my favorite cookies!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love rugelach! Your chocolate-apricot combination sounds divine. Thank you, I'd been having visions of rugelach dancing in my head lately.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you I also love rugelach and the hazelnut and chocolate with the apricot is really really good. I hope you enjoy!

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

It's a deal!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes I will be posting a photo in the next day or two, thank you so much and I would love to send you some!

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Love the fruit jam with the nuts and chocolate. I hope you'll be posting a photo, and sending me a basket this holiday season!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I'll gladly swap some rugelach for your delicious caramels!!