Chocolate Hazelnut Rugalahs
This recipe makes 44 servings
|Per cookie: about||-|
|total fat||10 g|
|sat. fat||5 g|
- Portion size: 44 cookies
Cream cheese dough is the mark of this classic Jewish cookie.
- 1 pkg (8 oz/250 g) 1pkg (8 oz/250 g)cream cheese, softened
- 1 cup 1cupbutter, softened
- 1/4 cup 1/4cupgranulated sugar
- 1 tsp 1tspvanilla
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 1/3 cup 1/3cupcocoa powder
- 1/4 tsp 1/4tspsalt
- 1 cup 1cupchocolate hazelnut spread
- 1 cup 1cupsliced hazelnuthazelnuts
- 1 1eggeggs, beaten
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.
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