Hazelnut rugalach with chocolate & cinnamon



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


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


  • 3tbsp honey or maple syrup


  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.

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

Leave a Reply


Your email address will not be published. Required fields are marked *

Honeycomb ice cream

Spring fishcakes