Hazelnut Chocolate Rugelach

Name: Hazelnut Chocolate Rugelach
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 7
Cuisine: American

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"I like to describe it as the croissant's cousin"

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Prep time: 30mins

Cook time: 16mins

Serves or Makes: 7

Recipe Card

Step 1
Mix flour, sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add eggs, water, and butter, and mix on low-medium speed for 10-12 minutes (don’t knead for more than that!).
Step 2
Transfer the dough to a greased bowl, cover it with a towel and let the dough rest for 30-45 minutes at room temperature. Then transfer to the fridge for 6-7 hours or overnight (up to 24 hours).

Step 1
Divide the dough into 2 parts
Step 2
Roll each part into a square that measures approx. 13×13 inches
Step 3
Spread chocolate over the square
Step 4
Fold the square in the center to create a rectangle measuring 25 * 13
Step 5
Rotate the rectangle so that the wider side is in front of you.
Step 6
Roll out the rectangle (with a spread inside and that’s fine) until the dough is about 4-5mm thick. It’s important to keep the shape of the rectangle.
Step 7
Cut the rectangle into about 6-12 triangles (depending on the size you want it to be).
Step 8
Roll up each triangle like a roulade. Place them in a baking pan and cover them loosely with plastic wrap and leave them to rise at room temperature for 1 to 1½ hours until doubled in size.
Step 9
Preheat oven to 338 F (170 C) Bake for 16-20 minutes

Step 1
While the rugelach in the over make the syrup
Step 2
In a saucepan mix water and sugar over medium heat.
Step 3
Bring water and sugar to a boil. Once the sugar dissolves, remove it from heat and let it cool.
Step 4
Once the rugelach is ready, brush over the syrup. Let it cool for 10 minutes.