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Hanukkah Rugelach




Source of Recipe


Unknown


List of Ingredients




Hanukkah Rugelach


Dough:

3 cups all-purpose flour
3/8 teaspoon salt
1/4 cup granulated sugar
11/4 cups (21/2 sticks) unsalted butter, very cold, cut into 16 chunks
1 large egg
1 large egg yolk
1/4 cup sour cream

Filling:

1/2 cup hazelnut spread (such as Nutella)
1/4 teaspoon ground cinnamon
2/3 cup finely chopped (or ground in food processor) semisweet, white or milk chocolate
2/3 cup finely ground pecans

Egg wash:

1 egg whisked with a pinch of sugar

Garnish:

Granulated or confectioners' sugar for sprinkling


Recipe




Make dough: Using a food processor, blend flour, salt, and sugar. Add butter and pulse to break butter into flour mixture. Mix until butter is in pea-sized pieces. Add egg, egg yolk and sour cream and process to
form a soft dough or a mass.

Turn out onto a lightly floured work surface and shape into a flattened disc. Divide into two portions and place each in a plastic bag and chill 1-2 hours or up to 3 days.

Stack two baking sheets together and line the top one with parchment paper.

Assemble pastries: Position rack to center of oven and preheat to 350°F.

Allow dough to come to room temperature. Have filling ingredients nearby.

On a lightly floured work surface, roll out a portion at a time into a circle about 10" in diameter. Using a pastry wheel, cut dough into 10-12 wedges.

Smear on half of hazelnut spread, then sprinkle with half of cinnamon, chocolate and pecans. Tightly roll each pastry, from outer edge into center, into a small, snug crescent. Using a pastry brush, brush pastries with egg wash and sprinkle with sugar. Place pastries about 2" apart on prepared baking sheet. Repeat with remaining dough.

Bake until nicely golden brown, about 25-32 minutes. Once cooled, you can also dust these with confectioners' sugar.