This homemade Peppermint Rugalech uses a traditional recipe but with peppermint mocha and nutella in place of jam or chocolate chips. The perfect treat for Hanukkah! Here’s the recipe:
Prep Time 5mins Cooking Time 10mins Makes 48 servings
Ingredients
Dough
- 1 cup coconut oil
- 8 oz. cream cheese, room temperature
- ½ cup Coconut Sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- pinch of salt
- 2 ⅓ cups all-purpose flour, plus more for rolling out the dough
Filling
- 4 oz. crushed peppermint
- ½ cup Coconut Sugar
- 2-3 teaspoons of Peppermint Mocha Leaner Creamer
- pinch of salt
- 12 oz. nutella
For Finishing
- 3 egg whites, lightly beaten
Instructions
1 Dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together oil and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into three pieces on a lightly floured surface. Pat into disks, and wrap in a plastic wrap. Refrigerate for at least an hour, and up to overnight.
2 Filling: In a food processor, combine crushed peppermint, sugar, LC Peppermint Mocha, and salt. Pulse until fine.
3 Preheat the oven to 350°F. Line baking sheets with parchment paper. On a lightly floured surface, roll one piece of dough into a 12” round, less than ⅛” thick. Spread evenly with nutella and sprinkle with ⅓ of the peppermint mixture. Gently press ingredients into the dough with your fingers.
4 Cut the round into 18 equal-sized wedges and begin at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal and place on prepared bakings. Repeat with the remaining dough and filling ingredients. Brush tops with beaten egg whites and then bake until golden brown; 25 minutes.
