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 together. 😉
Makes 32 small or 16 large
- 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 ( you can use a whole egg, I’m sure I wouldn’t mind)
- granulated sugar (optional)
- 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. If it is too sticky, flour the pastry too. 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.