Chocolate Hazelnut Rugalach

After yesterday’s all day recovery session at the Samuels house, we were all too happy to have a very quiet last night of Chanukah at home with just the family.

The only problem is that we didn’t have any of this tasty Jewish pastry left over from the third annual Jew Food Tuesday.

These were so good they were gone by morning.

You will need…

Dough:

2 ½ cups all-purpose flour

1 tablespoon sugar

½ teaspoon fine salt

1 cup (2 sticks) butter, cold and cut into pieces

8 ounces cream cheese, cold and cut into chunks

2 tablespoons Greek yogurt

2 egg yolks (for the egg wash)

Filling:

¾ cup hazelnut chocolate spread (like Nutella)

½ cup semi sweet chocolate, minis

¼ cup sugar

1 tablespoon cinnamon

 In the bowl of a stand mixer, combine the flour, sugar and salt and mix together until combined.

Add in the butter and combine until the texture resembled course sand.

Then, while the mixer is on add in the cream cheese and sour cream. Combine until it creates a ball of dough.

Remove the dough from bowl and place it on a floured surface.

Cut into four even pieces and mold them in to flat rectangles. Wrap in plastic wrap and freeze for 15 to 30 minutes.

After the dough has hardened, remove it from the plastic wrap and roll it into a rectangle roughly 6 by 14 inches. You want it to be ¼ inch thick or thinner.

Then, spread the hazelnut chocolate spread, the sugar and cinnamon and the chocolate minis all over the dough. Save a little of the cinnamon and sugar mixture for the top of the rugalach.

Roll up the rugalach so it makes a long roll of dough.

Wrap it up in plastic wrap again and freeze for another 20 minutes.

While they are freezing, whisk together the 2 egg yolks and 1 tablespoons water.

Remove the rugalach from the freezer and slice into 1 ½ inch pieces and place them on a baking sheet.

Preheat the oven to 375 degrees F.

Brush the rugalach with the egg wash and top with a little of the cinnamon sugar mixture and a couple chocolate minis.

Bake until they get a little golden and crisp on top. About 25 minutes.

Serve warm.

Love and Beer Floats

Angela

Chocolate Hazelnut Rugalach 

Dough:

2 ½ cups all-purpose flour

1 tablespoon sugar

½ teaspoon fine salt

1 cup (2 sticks) butter, cold and cut into pieces

8 ounces cream cheese, cold and cut into chunks

2 tablespoons Greek yogurt

2 egg yolks (for the egg wash)

Filling:

¾ cup hazelnut chocolate spread (like Nutella)

½ cup semi sweet chocolate, minis

¼ cup sugar

1 tablespoon cinnamon

In the bowl of a stand mixer, combine the flour, sugar and salt and mix together until combined.

Add in the butter and combine until the texture resembled course sand.

Then, while the mixer is on add in the cream cheese and sour cream. Combine until it creates a ball of dough.

Remove the dough from bowl and place it on a floured surface.

Cut into four even pieces and mold them in to flat rectangles. Wrap in plastic wrap and freeze for 15 to 30 minutes.

After the dough has hardened, remove it from the plastic wrap and roll it into a rectangle roughly 6 by 14 inches. You want it to be ¼ inch thick or thinner.

Then, spread the hazelnut chocolate spread, the sugar and cinnamon and the chocolate minis all over the dough. Save a little of the cinnamon and sugar mixture for the top of the rugalach.

Roll up the rugalach so it makes a long roll of dough.

Wrap it up in plastic wrap again and freeze for another 20 minutes.

While they are freezing, whisk together the 2 egg yolks and 1 tablespoons water.

Remove the rugalach from the freezer and slice into 1 ½ inch pieces and place them on a baking sheet.

Preheat the oven to 375 degrees F.

Brush the rugalach with the egg wash and top with a little of the cinnamon sugar mixture and a couple chocolate minis.

Bake until they get a little golden and crisp on top. About 25 minutes.

Serve warm.