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Hazelnut Cappuccino Rugalach

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What a clever way to make rugalach...roll prepared puff pastry dough in a sugar/cappuccino mix to flavor the outside of the pastry, then sprinkle the same mixture inside the rugalach.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 30 minutes
  • Serves: 32
1 star 2 star 3 star 4 star 5 star
4 6

Recipe

Ingredients

  • 3/4 cup sugar

  • 2 tbsp. cappuccino coffee drink mix

  • 1 tsp. ground cinnamon

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed

  • cup hazelnuts (filberts), toasted and finely chopped

  • 4 oz. milk chocolate, chopped

Directions

  1. Heat the oven to 375°F. Lightly grease or line 2 baking sheets with parchment paper.

  2. Stir the sugar, coffee mix and cinnamon in a small bowl. Sprinkle 1/4 cup sugar mixture onto the work surface. Unfold 1 pastry sheet onto the sugar mixture. Sprinkle with 1/4 cup sugar mixture. Roll the pastry sheet into a 12 x 10-inch rectangle. Sprinkle with 1/3 cup hazelnuts. Gently press the hazelnuts into the pastry with a rolling pin. Cut the pastry into 4 (12 x 2 1/2-inch) strips. Cut each strip into 4 (3-inch) rectangles. Cut each rectangle diagonally in half into 2 triangles, making 32 triangles. Starting at the wide side, roll the triangles up to make a crescent shape. Place the pastries pointed-side down on a baking sheet. Repeat with the remaining pastry sheet, sugar mixture and hazelnuts, making 64 pastries in all.

  3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.

  4. Place the chocolate into a microwave-safe bowl. Microwave on HIGH for about 30 seconds. Stir until the chocolate is melted and smooth. Drizzle the chocolate over the pastries. The pastries can be stored in an airtight container for up to 1 week.

  5. Make-Ahead: The pastries can be prepared through Step 3 above, then frozen for up to 3 months. Reheat in a 300°F. oven for about 5 minutes or until the pastries are crisp. Let cool on a wire rack and drizzle with the melted chocolate just before serving.

  6. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

Inspiration

  • VIEW:
  • Flavorful, rich-tasting hazelnuts add a delicious crunch.

  • Sweet, juicy raspberries are delicious and beautiful.

  • Top any dessert with shaved chocolate for a gorgeous presentation.

On Social Media, Use #Puffpastry

Comments & Ideas

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Additional comments & ratings
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Submitted by:
Gwen M.
Date: 3/16/2007

4 star rating

"Used pecans and it tasted just as good. This recipe is great for last minute company."

Submitted by:
Maria C M.
Date: 3/16/2007

4 star rating

"It was easy and tasted great!"

Submitted by:
Gesila F.
Date: 3/17/2007

4 star rating

"Dark chocolate cappuccino and cashews are also a great combo for this recipe!"

Submitted by:
Barbara B.
Date: 2/2/2010

4 star rating

"I tried this with nutella, cinnamon and coffee drink mix. After baking I drizzled them with nutella and powdered sugar. YUM!"

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