5 (1)

Category: Sauces and Condiments

Chocolate-hazelnut filling

Anyone who thinks celebrating Hannukkah properly involves getting out a frying pan can think again. Yes, potato latkes are wonderful. And yes, jelly doughnuts, which have become traditional for the holiday too, are superb. But before there were doughnuts or ... Read more

Total time: 20 minutes | Makes about 1 1/4 cups to fill 3 rugelach pastry rolls
Note: From Times Test Kitchen Director Donna Deane.
  • 1/4 cup plus 1 tablespoon blanched hazelnuts
  • 1/3 cup chopped top-quality bittersweet chocolate, such as Valrhona
  • 1/2 cup chopped dried figs
  • 3 tablespoons light brown sugar, packed
  • 1/4 teaspoon cinnamon

Step 1Toast the hazelnuts in a 350-degree oven until lightly browned, about 10 minutes. Remove the nuts from the oven; cool to room temperature.

Step 2Chop the hazelnuts. Set aside 1 tablespoon of the chopped hazelnuts to sprinkle on top of the finished rugelach. In a bowl, combine the remaining chopped hazelnuts with the chocolate, figs, brown sugar and cinnamon.

Each cookie:
73 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 11 mg. cholesterol; 14 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Chocolate glaze
Almond tapenade
Roasted apricots
Wilted parsley