Pumpkin Chocolate Hazelnut Rugelach

pumpkin chocolate hazelnut rugelach
Photography by Emily Pearl Goldstein / Recipe from Modern Jewish Baker (Countryman Press, 2017)

Dive into the art of rugelach with Shannon Sarna‘s new cookbook, Modern Jewish Baker (Countryman Press, 2017). The color of her Pumpkin Chocolate Hazelnut Rugelach is just stunning, and the flavor features a sweetness that is just a tad different. People often scoff at the combination of pumpkin and chocolate, but the flavors complement one another wonderfully. For another flavorful twist on rugelach, look to Shannon’s Harissa and Goat Cheese Rugelach

Pumpkin Chocolate Hazelnut Rugelach
Yields 2½ dozen cookies
  • 1 cup (2 sticks; 227 grams) unsalted butter, at room temperature
  • 8 ounces (225 grams) full-fat cream cheese, at room temperature
  • ¼ cup (50 grams) sugar
  • ¼ cup (61 grams) canned pumpkin
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon salt
  • 2⅓ cups (292 grams) unbleached all-purpose flour, plus an additional 1 to 2 tablespoons, if needed
  • ¾ cup (192 grams) chocolate hazelnut spread
  • 1 egg (50 grams), beaten (for glaze)
  1. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth. Scrape down sides of bowl. Add the sugar, pumpkin, vanilla, and salt and beat until combined. You can also do this by hand.
  2. Add the flour and mix just until dough comes together. Add up to 2 tablespoons (16 grams) of additional flour if dough is too sticky. Divide dough into four pieces. Wrap in plastic wrap and place in fridge for 1 to 2 hours or up to 24 hours.
  3. Preheat oven to 375°F (190°C).
  4. On a heavily floured surface, roll each piece of dough into a large circle. Using an 8- or 9-inch round cut the dough into a perfect circle. I recommend using a pizza cutter for this task.
  5. Spread each circle of dough with 3 tablespoons (48 grams) of chocolate hazelnut spread in a thin layer, leaving ¼-inch border all around.
  6. Using the pizza cutter, cut the dough into 8 even triangles. Starting at the longer end, roll up each triangle.
  7. Place point side down on a baking sheet lined with parchment paper or silicone baking mat.
  8. Brush each rugelach with beaten egg.
  9. Bake for 16 to 18 minutes, until golden. Allow to cool on wire rack.




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