Chocolate Hazelnut Rugalahs Chocolate Hazelnut Rugalahs

Author: Canadian Living

Cream cheese dough is the mark of this classic Jewish cookie.

  • Portion size 44 servings
  • Credits : Holiday Celebrations: 2007



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.

Nutritional facts Per cookie: about

  • Sodium 54 mg
  • Protein 2 g
  • Calories 141.0
  • Total fat 10 g
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 10 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 6.0
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Chocolate Hazelnut Rugalahs