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Think chocolate hazelnut spread stuffed shortbread, but better!
Chocolate Hazelnut Tcharek
2020-05-11 17:06:27
Yields 28
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
400g cake flour
200g salted butter, softened
60g ground hazelnuts
30ml icing sugar
50ml orange blossom water
20ml water
For the stuffing
90g chocolate hazelnut spread
200g ground hazelnuts
25g sugar
10g butter, softened
15ml orange blossom water
Icing sugar, for dusting
Instructions
Preheat the oven to 180 degrees celsius, gas mark 4. Line 2 x standard baking sheets with baking paper and set aside.
In a large bowl, mix together the flour, butter, ground hazelnuts and icing sugar. Rub together until the mixture resembles coarse breadcrumbs. Add the orange blossom water gradually with the tips of the fingers to form a soft dough.
Divide the dough into 30g balls, refrigerate for 30 minutes.
For the stuffing, mix all the ingredients together. Divide into balls 12g each. Shape each into a sausage about 3cm long.
Remove the dough from the refrigerator and roll each out to 5mm thick into an oval shape. Place the filling in the centre and fold the dough around it so it completely covers the filling. Shape into crescents. Arrange on a lined baking tray and bake in the preheated oven for 15-20 minutes or until just turning golden brown. Allow to cool.
Make the syrup by mixing the water, orange blossom and sugar together. Dip each tcharek into the syrup and then coat in the icing sugar. Dust with gold dust, if desired.
