Hazelnut Rugelach

By Birgitta

Recipe from Clarissa Hyman's book 'The Jewish Kitchen: Recipes and Stories from Around the World'

Ingredients

• For the pastry:
• 200 g butter, softened
• 200 g full-fat Philadelphia cream cheese, softened
• 2 tsp caster sugar
• 150 g all-purpose/plain flour, sifted
• a pinch of salt
• For the filling:
• 100 g finely ground hazelnuts or walnuts
• 50 g soft brown sugar
• 5 Tbsp unsweetened cocoa powder
• 2 tsp cinnamon
• For brushing:
• 25 g butter, melted
• For glazing:
• 1 egg white, beaten with a little water

Preparation

Step 1

Cream the warm butter and cream cheese until well blender. Beat in the sugar, then stir in the flour and salt. Mix until the dough begins to hold together, press into a ball, wrap in clingfilm and chill overnight in the fridge.

Combine the ground nuts, brown sugar, cocoa powder and cinnamon.

Divide the dough ball into two and return the other half into the fridge. Roll out the pastry on a slightly floured surface into a thin circle about 25 cm /10 inches in diametre. Using a sharp knife or a pizza-wheel, cut into 16 equal wedges.

Brush the surface of the wedges with melted butter, then sprinkle half of the nut and cocoa mixture on top, spreading evenly as you go. Using your hand or a rolling pin, press the filling tightly down into the dough (there seems to be a lot of filling, but it'll make the pastries only nicer!).

Carefully roll up each wedge tightly, starting from the wider, outside end. You'll end up with 16 mini croissants.

Cover a baking tray with parchment paper and bake at the middle of a preheated 180 C/350 F oven for 20-30 minutes, until the rugelach are golden brown.

Leave to cool slightly, then transfer to a wire rack.

Repeat with the second half of the pastry - even straight away or on the following day.