Hazelnut rugalach with chocolate & cinnamon

Ingredients

FOR THE BASE DOUGH

• 350g plain flour
• 200g butter
• 200g sour cream
• 1tbsp vanilla essence
• 1 lemon, zest
• 1 egg, yolk only

FOR THE FILLING

• 500g chocolate and hazelnut spread, such as Nutella
• 75g ground hazelnuts
• 1tsp ground cinnamon

TO DRIZZLE

• 3tbsp honey or maple syrup

Instruction

1. Place all the ingredients for the base dough in an electric mixer fitted with a paddle attachment and mix until a smooth ball of dough has formed. Wrap and chill for 30 minutes.
2. Divide the dough into two and roll each part between two sheets of baking paper into a rectangle as thin as you can, then place on a tray in the fridge and chill for 15-20 minutes.
3. Peel off the top layer of paper and spread the hazelnut spread all over the pastry, then sprinkle with the nuts and cinnamon.
4. Heat the oven to 200°C/fan oven 180°C/mark 6. Cut each sheet into 6 long triangles. Roll each triangle tightly from the shortest side to the tip to create a croissant-like shape. Place on a baking tray lined with baking paper.
5. Bake for 15-18 minutes or until golden all over, then drizzle with the honey or maple syrup before serving.