Chocolate Hazelnut Rugalahs
17 people added this to their Recipe Box
This recipe makes 44 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 141 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 22 mg |
| sodium | 54 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 6 |
| folate | 7 |
Cream cheese dough is the mark of this classic Jewish cookie.
Ingredients
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1 cup butter, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1-3/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1 cup chocolate hazelnut spread
- 1 cup sliced hazelnuts
- 1 egg, beaten
Preparation
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour, cocoa and salt ; stir into cream cheese mixture in 2 additions. Form into rectangle; quarter and shape into rectangles. Wrap each and refrigerate until firm, about 30 minutes.
On floured surface, roll 1 of the quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread with one-quarter of the hazelnut spread; sprinkle with one-quarter of the hazelnuts. Starting at long side, roll into tight log.
Cut log into twelve 1-inch (2.5 cm) thick slices. Arrange slices upright, 1/4 inch (5 mm) apart, on prepared pan; refrigerate for 30 minutes. Repeat with remaining dough. (Make-ahead: Freeze until firm, about 30 minutes. Layer between waxed paper in airtight container and freeze for up to 1 month. Thaw before baking.)
Brush tops with egg. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until darkened and firm to the touch, 20 minutes. Transfer to racks; let cool.
In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour, cocoa and salt ; stir into cream cheese mixture in 2 additions. Form into rectangle; quarter and shape into rectangles. Wrap each and refrigerate until firm, about 30 minutes.
On floured surface, roll 1 of the quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread with one-quarter of the hazelnut spread; sprinkle with one-quarter of the hazelnuts. Starting at long side, roll into tight log.
Cut log into twelve 1-inch (2.5 cm) thick slices. Arrange slices upright, 1/4 inch (5 mm) apart, on prepared pan; refrigerate for 30 minutes. Repeat with remaining dough. (Make-ahead: Freeze until firm, about 30 minutes. Layer between waxed paper in airtight container and freeze for up to 1 month. Thaw before baking.)
Brush tops with egg. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until darkened and firm to the touch, 20 minutes. Transfer to racks; let cool.
Additional information : Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight container for up to 5 days or frozen for up to 1 month.
Source : Holiday Celebrations: 2007
- Keywords : Dessert; Bake; Make-Ahead; Cream cheese; Cocoa; Nuts; Jewish; Butter;
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