Ingredients
Units
Scale
- 2 discs of frozen malawach, left to thaw for 1 hour
- chocolate-hazelnut spread or Israeli chocolate spread
- ½ cup water
- ½ cup granulated sugar
Instructions
- Preheat oven to 400°F.
- On a lightly floured surface, roll each piece of defrosted malawach to approximately 10-inch diameter circle.
- Spread a thin, even layer of chocolate spread on the first layer. Place second piece of malawach on top. Spread another thin, even layer on top of the second piece of malawach.
- Using a pizza cutter or very sharp knife, divide into 16 even triangles. Roll up each piece and place in a greased baking dish. Bake for 22-24 minutes, or until oozing and slightly crisp on top.
- While rugelach are baking, combine water and sugar in a saucepan. Bring to a boil, and reduce the heat. Stir until all the sugar is dissolved. Set aside.
- When rugelach are done, gently pour sugar syrup on top of all the rugelach. Allow to cool slightly before eating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Israeli