Chocolate Hazelnut Rugelach

Chocolate Hazelnut Rugelach recipe.
  • Yield: 24-30 servings

A modern take on a Traditional Jewish dessert that is guaranteed to satisfy any chocolate lover!


2cups all-purpose flour
3tablespoons granulated sugar
1pinch kosher salt
2sticks cold unsalted butter, cut into pieces
10tablespoons cold cream cheese
1cup bittersweet chocolate, chopped
1/4cup hazelnut praline paste
1cup toasted, coarsely chopped hazelnuts
cream for brushing
Turbinado sugar for sprinkling
Confectioner's sugar for dusting (optional)


  1. Make the dough. Place the flour, granulated sugar, and salt in the container of a food processor fitted with a blade; pulse to mix. Add the butter and cream cheese and pulse until just combined and a dough forms. Scoop the dough into a ball and wrap it in plastic wrap; refrigerate for at least 2 hours (preferably overnight).
  2. Roll out the dough. Lightly flour a work surface. Divide the dough into 2 pieces and roll out each to a 10-inch diameter round about ¼ -inch thick. Cut each round into 12 to 15 equal wedges. Cut a very small vertical slit at the base of each wedge—this will help the dough roll into a crescent shape, like a croissant. Transfer the wedges to a baking sheet and cover with plastic wrap; refrigerate while you make the filling.
  3. Make the filling. Combine the chocolate and praline paste in the top of a double boiler over (not in) simmering water. Stir occasionally to combine as they melt. Stir in the hazelnuts. Remove the top pan from over the water and set aside until the chocolate mixture cools to room temperature.
  4. Fill the cookies. Line a second baking sheet with parchment paper (the paper will adhere better if you lightly spray the pan with nonstick cooking spray before laying the paper on it). Remove the baking sheet with the dough from the refrigerator. Working withone wedge at a time, spread some of the filling over each wedge and then, starting at the base, roll it up and shape it into a crescent. Transfer the crescents to the prepared baking sheet. Transfer the baking sheet with the crescents to the freezer. Preheat the oven to 375°F.
  5. Bake the cookies. When the oven is heated, remove the baking sheet with the crescents from the freezer. Brush the crescents with a little cream and sprinkle with turbinado sugar. Bake until golden brown— about 35 minutes. Transfer to a wire rack to cool on the baking sheet (crumbs would make a mess on your countertop). When ready to serve, dust the rugelach with confectioners’ sugar if you wish.

Reprinted with permission from The New Jewish Table Cookbook: Modern Seasonal Recipes for Traditional Dishes by Todd Gray and Ellen Kassoff Gray. St. Martin’s Press, 2013.