Ingredients
- 2 sheets puff pastry, thawed overnight in fridge or on counter for 1 hour
- chocolate hazelnut spread or other filling
- 1 egg, lightly beaten
- cinnamon sugar (optional)
Instructions
- Thaw your puff pastry overnight, or for 1 hour out on the counter.
- Take each sheet of puff pastry and spread with filling, leaving ¼-inch border.
- Cut puff pastry in half lengthwise. Then cut 6 squares. Cut each square into two triangles.
- Working from the longer end, roll up each rugelach and place point side down on baking sheet lined with parchment or a silpat. Place in freezer for 15-20 minutes, until firm.
- Preheat oven to 375°F. Beat one egg in a small bowl. Brush each rugelach with egg wash. Top with cinnamon sugar if desired.
- After rugelach have firmed up, brush with egg wash. Bake for 16-18 minutes.
- Prep Time: 25 minutes + 1 hour
- Cook Time: 16-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi