Chocolate Hazelnut Rugelach #SundaySupper
Author: Dough inpired by Martha Stewart
Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
  • 2 cups all purpose flour
  • ½ cup sugar
  • ⅓ cup unsweetened cocoa
  • ¼ teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, cold
  • 8 ounces cream cheese, cold
  • 3 egg yolks
  • 1½ cups hazelnut spread, divided
  • 9 tablespoons mini chocolate chips, divided
  • 1 egg, beaten
  • sugar for sprinkling
  1. Place the flour, sugar, cocoa and salt into a food processor. Process to mix them together. Add the butter and cream cheese and pulse on/off until they are partially mixed in. Add the eggs and pulse on/off until the mixture resembles peas. It will be very moist.
  2. Divide the dough into thirds and flatten each piece into the shape of a disc. Wrap each disc in wax paper and refrigerate for at least 1½ hours or overnight.
  3. Preheat the oven to 350°. Line 3 baking sheets with parchment paper and set aside.
  4. Roll out one disc of dough in between two sheets of parchment paper until the dough is about ⅛” thick. Spread ½ cup hazelnut spread over the dough leaving a ½” rim of dough exposed. Sprinkle 3 tablespoons of mini chocolate chips over the hazelnut spread.
  5. Use a pizza cutter to cut the dough into 12 pieces. First cut the dough into quarters and then cut the quarters into thirds.
  6. Roll up the dough starting on the outside and rolling to the middle. Transfer to a prepared baking sheet. If the dough is soft, place it into the freezer for 15 minutes. Repeat with remaining dough.
  7. Brush the top of each rugelach with egg and sprinkle with some sugar.
  8. Bake at 350° for 22-25 minutes. Remove from the oven and cool completely.
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