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Ingredients
- 2 store-bought pie dough rounds (they usually come 2 per box)
- 5 tablespoons butter, melted
- 2 tablespoons cocoa powder
- 5 tablespoons granulated sugar, divided
- 1/4 cup hazelnuts, toasted and chopped finely
- Powdered sugar, for dusting
Yield
Serves: 16 cookies
Preparation
Preheat oven to 375F.
In a small sauce pan, combine butter and cocoa powder.
On a work surface, lay the pie dough rounds out next to each other. Brush both rounds liberally with butter-cocoa powder mixture and sprinkle each round with 2 tablespoons of granulated sugar.
Top one of the rounds with all of the chopped hazelnuts.
Gently pick up the round without nuts, turn it over and place it on top of the round with nuts, chocolatey sides facing together.
Gently roll a rolling pin over the top of the pie dough so the two rounds seal together and the round is 13 inches in diameter. Cut into 16 equal wedges like a pie.
To form the cookies, roll up each wedge of dough starting from the large end to pointed end. Repeat with the remaining wedges.
Place rugelach on a baking sheet, brush them with remaining butter-cocoa mixture, sprinkle with remaining granulated sugar and bake until cooked through, about 40-45 minutes. Before serving, sprinkle with powdered sugar.