Skip to main content

Hazelnut Rugelach {Thanksgivukkah}


This tasty variation on a Jewish favorite combines hazelnuts and coconut sugar instead of the traditional walnuts or raisins. My enthusiastic Kitchen Elf made these (almost) completely by himself!


For the dough:
1 C butter, at room temperature
8 oz. cream cheese, at room temperature
2 C white whole wheat flour

For the filling:
1 1/2 C hazelnuts
3/4 C organic coconut sugar
ground cinnamon
ground cardamom
ground nutmeg
splash of pure vanilla extract
4 T butter, melted and cooled

For the topping:
1/4 C organic granulated sugar
ground cinnamon
1 egg white, beaten

To make the dough combine the butter and cream cheese in a large mixing bowl. Using an electric mixer, beat until smooth. Add the flour and, with a spatula, mix until a dough forms. Turn the dough out onto a floured work surface. 


Using floured hands, cut into 4 equal pieces. Flatten each piece into a disk and wrap separately in waxed paper. Refrigerate until firm, at least 2 hours or as long as overnight.


Preheat an oven to 375°F. Let the dough warm a bit to make it easier to roll out.

To make the filling, finely chop your hazelnuts. Mix in the coconut sugar, spices, and vanilla.

Flour 1 dough disk and place between 2 sheets of parchment paper. With a rolling pin, press into a round 10 inches in diameter. Remove the top sheet, cut the round into 12 wedges, brush the dough with the melted butter, then sprinkle with the nut mixture. 


Starting at the wide end, roll up each wedge. Place on a prepared baking sheet or baking stone, arranging the cookies point-side down and about 1 inch apart.


To make the topping, in a small bowl, mix together the granulated sugar and cinnamon. Brush the cookies with the egg white–water mixture, then sprinkle with the cinnamon-sugar topping.

Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough - filling, topping, and baking. Store in an airtight container at room temperature for up to 5 days. This made exactly 4 dozen cookies.

After the Kitchen Elf and Nonna were eliminated from our Thanksgivukkah dreidel game, they comforted themselves by munching on the hazelnut rugelach - straight from the tupperware!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir