Hazelnut Cappuccino Rugalach
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.
Ingredients
0.75 cup sugar
2 tablespoons cappuccino drink mix
1 teaspoon ground cinnamon
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
0.667 cup hazelnuts (filberts), toasted and finely chopped
4 ounces milk chocolate, chopped
2 tablespoons cappuccino drink mix
1 teaspoon ground cinnamon
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
0.667 cup hazelnuts (filberts), toasted and finely chopped
4 ounces milk chocolate, chopped
Instructions
Heat the oven to 375°F. Lightly grease or line 2 baking sheets with parchment paper.
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.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.
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.
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.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.
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.
Hazelnut Cappuccino Rugalach
Print
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.
Ingredients
0.75 cup sugar2 tablespoons cappuccino drink mix1 teaspoon ground cinnamon1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed0.667 cup hazelnuts (filberts), toasted and finely chopped4 ounces milk chocolate, chopped
Instructions
Heat the oven to 375°F. Lightly grease or line 2 baking sheets with parchment paper.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.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.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.
Recommended
Buffalo Chicken Beer Cheese Dip
Spicy buffalo chicken wings with a side of beer infused cheese dip, perfect for any game day snack, or a meal the whole family will enjoy!
Caramel Apple Cake
A delicious caramel apple cake recipe that will satisfy any sweet-tooth.
Slow Cooker Chicken and Dumplings
Enjoy the succulent taste of juicy chicken breast and tender dumplings. The perfect slow cooker recipe to warm you up on those cold, wintry nights.
Balsamic & Parmesan Roasted Cauliflower
This is not your typical appetizer, try this simple yet very tasty snack, one that you wont soon forget!
Top Videos
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!