Chocolate–hazelnut rugelach

Chocolate–hazelnut rugelach

The Sugar Hit!
24 cookies
Chris Middleton

A little crescent moon of tender pastry, swirled with chocolate and hazelnuts – this is my favourite holiday cookie. Rugelach are Jewish in origin, and can be filled with pretty much anything, from jam, nuts and cinnamon sugar, to chocolate and poppy seeds. Because I am constantly looking for more ways to bring chocolate into my life, I fill mine with chocolate, hazelnuts and a slick of chocolate–hazelnut spread. The real genius here is the cream cheese dough, which is indestructible and so easy to work with. The richness and tenderness of the pastry is what makes these cookies.


Quantity Ingredient
2 tablespoons chocolate–hazelnut spread
2 tablespoons caster sugar
pinch ground cinnamon
75g chopped milk chocolate, (60% cocoa solids)
70g hazelnuts, chopped


Quantity Ingredient
150g plain flour
pinch salt
100g butter, cold
150g cream cheese, cold


  1. To make the dough, put all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Work the mixture on medium speed until the dough looks crumbly, with some larger pieces. It’s ready when you can pick up the crumbly dough, squeeze it and it easily comes together in a ball.
  2. Turn the dough out onto a lightly floured work surface and press and squeeze it together. Roll it into a short, fat log, wrap in plastic wrap and chill for at least an hour or overnight in the refrigerator.
  3. When you’re ready to bake the cookies, take half the dough and put the other half back in the refrigerator.
  4. Tear off two pieces of baking paper and put the piece of dough between them. Roll it out into a 23 cm circle. Spread 1 tablespoon of the chocolate–hazelnut spread over the dough.
  5. Stir together the sugar, cinnamon, chocolate and nuts and scatter half of this mixture over the piece of dough.
  6. Slice the dough like a pizza, into 12 wedges. Roll each wedge up from the outside in, so it looks like a little croissant.
  7. Put the cookies on a baking tray lined with baking paper. Repeat with the next piece of dough, putting them on a second lined baking tray. Put the cookies on their trays in the refrigerator to chill for about 15 minutes.
  8. Preheat the oven to 180°C.
  9. Bake the cookies for 15–20 minutes, or until golden brown. Transfer to a wire rack to cool completely, before storing in an airtight container. These will keep for at least 3 days.
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