Chocolate Hazelnut Rugelach
- Dough
- 2 cups all-purpose flour
- 1 cup sugar
- ¼ tsp salt
- 1½ tsp vanilla extract
- 1 8oz package of cream cheese (softened)
- 1 cup butter (softened)
- 1 tsp lemon zest
- ¾ cup chocolate hazelnut spread (filling)
- ¼ cup sugar (topping)
- ¼ cup water (topping)
- Using stand mixer, combine flour, sugar, salt.
- Once dry ingredients are combined, add cream cheese, butter, and lemon zest until the dough comes together in the shape of a ball.
- Remove dough from mixer.
- Divide ball in two equal halves and roll each into a rectangle approximately ⅓ inch thick.
- The edges of the rectangles may not be completely straight, but that’s okay.
- Spread a thin layer of chocolate hazelnut spread on each rectangle.
- Then roll each rectangle lengthwise forming a log.
- Wrap each log in parchment paper and chill for at least two hours.
- When ready to bake, preheat oven to 350 degrees F.
- Slice logs into 1½ inch thick cookies and place on baking sheet, making sure to leave a couple inches between each cookie.
- Before baking, brush the top of each cookie with water and sprinkle with sugar.
- Bake for 25 minutes or until tops are golden brown and let them cool on a cooling rack. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/chocolate-hazelnut-rugelach/
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