While they may look fancy and taste quite decadent, these Chocolate-Hazelnut Rugelach are simply slice-and-bakes in disguise. Layers of sugar, spice, nuts, and chocolate get rolled up in a flaky, buttery dough that, after freezing for 15 minutes, slices into beautiful swirled cookies. Reminiscent of pie dough, this pastry is supremely flaky and buttery, with just a hint of sweetness. Although the dough is quite flaky, it’s surprisingly easy to work with. The filling, layered with brown sugar and cinnamon, crunchy, toasty hazelnuts, and rich dark chocolate, hits all the right notes. Any fans of Nutella already know the wonders achieved when combining hazelnuts and dark chocolate: It’s simply a match made in heaven. As an added bonus, you might have all of the ingredients necessary to make these cookies in your pantry already.
These rich, buttery delights remind us of chocolate-filled croissants. When kneading the dough, don’t overwork it, or it will be tough and not as flaky. If you don’t own a food processor, you can combine all the ingredients in a bowl using a pastry cutter.
These Chocolate-Hazelnut Rugelach can be enjoyed all day long, pairing beautifully with your morning coffee, afternoon hot cocoa, or post-dinner cocktail. As one batch yields 2 dozen, these sturdy rugelach also make great gifts—simply bag them up, tie with twine, and deliver to friends or neighbors.