Pumpkin Chocolate Hazelnut Rugelach | The Jewish Week | Food & Wine

Pumpkin Chocolate Hazelnut Rugelach

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Pumpkin Chocolate Hazelnut Rugelach

Pumpkin Chocolate Hazelnut Rugelach. Courtesy of Veronica Sage McAvoy/The Countryman Press

People often scoff at the combination of pumpkin and chocolate, but the flavors complement one another wonderfully. After all, pumpkin is a pretty neutral flavor— what most people consider “pumpkin” can be more accurately called pumpkin pie spice. The color of this rugelach is just stunning and the flavor features a sweetness that is just a tad different for your next tea party, brunch, or just because.

Servings & Times
Yield:
  • 2 ½ dozen cookies
Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

8 ounces full fat cream cheese, at room temperature

¼ cup sugar

¼ cup canned pumpkin

1 teaspoon vanilla

¼ teaspoon salt

2⅓ cups unbleached all purpose flour, + an additional 1–2 tablespoons, if needed

¾ cup chocolate hazelnut spread

1 egg, beaten (for glaze)

Steps
  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 of additional flour if dough is too sticky. Divide dough into four pieces. Wrap in plastic wrap and place in the fridge for 1 to 2 hours or up to 24 hours.
  3. Preheat oven to 375°F.
  4. 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 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.

This recipe is an exclusive preview from Shannon Sarna’s new cookbook, “Modern Jewish Baker” (The Countryman Press) where Sarna reinvents Jewish bakery classics. This recipe has been republished with permission of the author. For more recipes click here, and to purchase the book go to Amazon.com.