Chocolate-hazelnut filling

Time 20 minutes
Yields Makes about 1 1/4 cups to fill 3 rugelach pastry rolls
Chocolate-hazelnut filling

Toast the hazelnuts in a 350-degree oven until lightly browned, about 10 minutes. Remove the nuts from the oven; cool to room temperature.


Chop the hazelnuts. Set aside 1 tablespoon of the chopped hazelnuts to sprinkle on top of the finished rugelach. In a bowl, combine the remaining chopped hazelnuts with the chocolate, figs, brown sugar and cinnamon.

From Times Test Kitchen Director Donna Deane.

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