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Hazelnut rugelach with chocolate & cinnamon

Not quite cake, not quite cookie – these gooey little pastry rolls are a perfect sweet hit, a midday pick-me-up or afternoon lift, and proof that good things come in small packages.

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By House & Garden | March 9, 2022 | Recipes

You don’t have to make these in the croissant-like shape; for an easier ride, roll out the dough into a large rectangle, spread with the filling, then roll into a log, cut into 12 slices and bake.



350g plain flour

200g butter

200g sour cream

1tbsp vanilla essence

1 lemon, zest

1 egg, yolk only


500g chocolate and hazelnut spread, such as Nutella

75g ground hazelnuts

1tsp ground cinnamon


3tbsp honey or maple syrup


Step 1

Place all the ingredients for the base dough in an electric mixer fitted with a paddle attachment and mix until a smooth ball of dough has formed. Wrap and chill for 30 minutes.

Step 2

Divide the dough into two and roll each part between two sheets of baking paper into a rectangle as thin as you can, then place on a tray in the fridge and chill for 15-20 minutes.

Step 3

Peel off the top layer of paper and spread the hazelnut spread all over the pastry, then sprinkle with the nuts and cinnamon.

Step 4

Heat the oven to 200°C/fan oven 180°C/mark 6. Cut each sheet into 6 long triangles. Roll each triangle tightly from the shortest side to the tip to create a croissant-like shape. Place on a baking tray lined with baking paper.

Step 5

Bake for 15-18 minutes or until golden all over, then drizzle with the honey or maple syrup before serving.

Written by Sarit Packer & Itamar Srulovich

This article originally appeared on House & Garden UK

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