Chocolate Hazelnut Rugalahs
Cream cheese dough is the mark of this classic Jewish cookie.
Servings: 44 cookies
Ingredients:
| 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% |
-
1 pkg (8 oz/250 g) cream cheese, softened
1 cup (250 mL) butter, softened
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
1/3 cup (75 mL) cocoa powder
1/4 tsp (1 mL) salt
1 cup (250 mL) chocolate hazelnut spread
1 cup (250 mL) 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 sa< 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 sa< 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
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »