A clever way to make rugalach by first rolling the Pepperidge Farm® Puff Pastry in sugar/cappuccino mix to flavor the outside of the pastry, then sprinkling the same sugar mixture inside the rugalach with the hazelnuts. Milk chocolate drizzle is an excellent ending.
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
- 3/4 cup sugar
- 2 tbsp. cappuccino coffee drink mix
- 1 tsp. ground cinnamon
- 2/3 cup hazelnut , toasted and finely chopped
- 4 oz. milk chocolate , chopped
- Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees 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 a 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 nuts. Gently press the nuts 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) pieces. Cut each piece 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 nuts.
- Bake for 15 minutes or until the pastries are golden. Remove the pastries from the baking sheets and cool on wire racks.
- Place the chocolate into a microwavable bowl. Microwave on HIGH for about 30 seconds. Stir until the chocolate is melted and smooth. Drizzle the chocolate over the cookies. Cookies can be stored in an airtight container for up to 1 week.
- Cookies can be prepared through Step 3 above, then frozen for up to 3 months. Reheat in a 300 degrees F. oven for about 5 minutes or until the cookies are crisp. Let cool on a wire rack and drizzle with the melted chocolate just before serving.