Hazelnut rugelach


When I first made this recipe, I thought that it is the same as something that mom used to make at home. Well,  it is almost, but with a twist. Imho, I like this much better. It is slightly different but I do enjoy eating it more than anything. In my journey to try the international cuisine, I found this book “The Jewish Kitchen. Recipes and Stories from Around the World” by Clarissa Hyman, 2003 and this delicious recipe: Hazelnut rugelach.  The result was mouth – melting. If you like cooking, try this at home, if you don’t, find someone who does and eat the result.😉

Hazelnut rugelach

Makes 32 small or 16 large

Ingredients:

  • 200 g (7 oz) butter, softened
  • 200 g  (7 oz) soft cream cheese (I prefer Philadelphia but may be you prefer something else)
  • 2 tsp caster sugar
  • 250 g (9 oz) plain flour, sifted with a pinch of salt
  • 100 g (3 1/2 oz) finely chopped hazelnuts (or walnuts)
  • 50 g (2 oz) soft brown sugar
  • 4 tbsp cocoa
  • 2 tsp cinnamon
  • 25 g (1 oz) butter, melted
  • 1 egg white beaten with a little water
  • granulated sugar  (optional)

Method:

  • Cream the butter and cheese until well blended. Stir in the caster sugar, then the flour and mix until the dough begins to hold together. Gather into a ball, wrap in clingfilm and chill overnight.
  • Preheat the oven to Gas Mark 4/ 180°C, 350°F.
  • Combine the nuts, brown sugar, cocoa and cinnamon and set aside.
  • Cut the dough ball in half and return  one half to the fridge while you work with the other. On a lightly floured surface, roll out the pastry into a thin circle about 25 cm / 10 inches in diameter. The pastry may feel hard at first but it quickly softens. Use a cake tin or a plate to help cut out a neat circle. Cut the dough circle into a 16 or 8 equal pie-shaped wedges.
  • Brush the surface pf the wedges with melted butter, then sprinkle evenly with half the nut mixture. Cover with a piece of clingfilm and use a rolling-pin to press the filling lightly down into the dough. Remove the clingfilm and roll up each wedge from the outside, wide end towards the point, so you end up with mini croissants. Place on a lightly greased baking tray and brush with beaten egg white. Sprinkle with a little sugar, if wished. Repeat with the remaining dough and bake for 20-30 minutes until golden brown.
  • Leave to cool slightly the transfer to a  wire rack.

Bon appetite!

6 thoughts on “Hazelnut rugelach

  1. Ah yes I have seen this but there is a discrepancy with the weight of flour, 9oz is not 150 g, so which do you use? Looking at other Rugelach recipes, it looks like it should be 250g of flour. Anyone else spotted that?

    • Thank you for your feed-back. You are right, I have just checked and indeed 9oz is not 150 g but 255 to be exact. I also checked the photocopy of the recipe and I think they made a mistake as it says 150g. I just copied it. Sorry about that, I set the record straight.

  2. I think this is the recipe i made at my sister’s house yesterday and now i will have it too. It was so delicious. Definitely one to make again and preferably soon.

  3. Thanks for the comment and link. If only I were in Washington or in America, I would have tried your recipes.🙂 But thanks anyway!

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