Hagit's cookies

These delicious praline-filled morsels are inspired by Tel Aviv bakery, Hagit


Photo: Nimrod Saunders

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  • place SERVES Makes30
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These cookies are based on the creation of Israeli bakery, Hagit. The easiest way to make them is by filling them with shop-bought praline-filled chocolates. If you cannot find any, you can use a few chocolate coins, or freeze Nutella and scoop it into tablespoon-sized balls. Either way they are utterly delicious.

Find more of Orly’s recipes on Instagram or on her blog.

  • Prepare the dough: in a mixer with a kneading hook (or food processor) mix flour, sugar and butter cubes and continue to process until the mixture looks like the consistency of small crumbs.
  • Add the egg yolks, while stirring and just before the dough comes together, add the sour cream and mix for another minute or until the dough is uniform.
  • Wrap in cling film and leave the dough to rest for 20 minutes in the refrigerator.
  • Preheat oven to 170°C. Line two baking sheets/pans with baking parchment or a silicone liner.
  • Fill and bake: on a floured surface, roll the dough until ½cm thick. Cut out 5cm circles of dough, place a praline or chocolate ball on the centre of each dough circle and wrap the dough around it to form a beautiful ball. The seam should be at the base of the cookie.
  •  Bake for 12-14 minutes until the dough is dry but still pale. You don’t want it to brown.
  • Cool on a wire rack then sprinkle with icing sugar if desired and keep in an airtight box.
  • They should keep well for four days, but as ours generally vanish on the same day we have no experience with that.

For the dough:

500g flour

190g caster sugar

250g cold butter, cut into cubes

2 egg yolks

100g sour cream

For the stuffing:

30 milk chocolate pralines (either dark/bitter or white)


Icing sugar

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