Nutella Rugelach
Flaky cream cheese pastry rolled around a rich hazelnut-chocolate filling.
Dietary
Vegetarian, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts, Wheat
These rugelach pair a tender, tangy cream cheese dough with a glossy Nutella filling studded with chopped hazelnuts. Rolled into crescents and baked until golden, they suit holiday cookie trays or an afternoon coffee break. The dough chills twice, which keeps the layers short and flaky rather than tough.
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 8 ounces cream cheese, cold and cubed
- 2 tablespoons granulated sugar
- 1 cup Nutella hazelnut spread
- 1/2 cup hazelnuts, toasted and finely chopped
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling
Method
-
In a food processor, pulse the flour and salt to combine. Add the cold butter and cream cheese, and pulse until the mixture forms large, moist crumbs.
-
Add the 2 tablespoons of granulated sugar and pulse briefly, then turn the dough out onto a work surface and divide it into 4 equal portions. Flatten each into a disk, wrap in plastic, and refrigerate.
-
In a small bowl, stir together the chopped hazelnuts, 1/3 cup sugar, and cinnamon.
-
On a lightly floured surface, roll one dough disk into a 9-inch circle about 1/8 inch thick. Spread a thin, even layer of Nutella (about 1/4 cup) over the surface, leaving a small border, then sprinkle with a quarter of the hazelnut-sugar mixture.
-
Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges. Starting from the wide outer edge, roll each wedge toward the point to form a crescent.
-
Place the crescents point-side down on a parchment-lined baking sheet, spacing them 1 inch apart. Repeat rolling, filling, and shaping with the remaining 3 dough disks.
-
Refrigerate the shaped rugelach on the baking sheets until firm.
-
Preheat the oven to 350°F (175°C).
-
Brush the chilled rugelach with beaten egg and sprinkle with coarse sugar.
-
Bake until golden brown and the filling is set, 18 to 20 minutes, rotating the pans halfway through.
-
Transfer to a wire rack and cool completely before serving.
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Nutella Rugelach
These rugelach pair a tender, tangy cream cheese dough with a glossy Nutella filling studded with chopped hazelnuts. Rolled into crescents and baked until golden, they suit holiday cookie trays or an afternoon coffee break. The dough chills twice, which keeps the layers short and flaky rather than tough.
3 hr 32 cookies 165 cal
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 8 ounces cream cheese, cold and cubed
- 2 tablespoons granulated sugar
- 1 cup Nutella hazelnut spread
- 1/2 cup hazelnuts, toasted and finely chopped
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling
Method
- 1
In a food processor, pulse the flour and salt to combine. Add the cold butter and cream cheese, and pulse until the mixture forms large, moist crumbs.
- 2
Add the 2 tablespoons of granulated sugar and pulse briefly, then turn the dough out onto a work surface and divide it into 4 equal portions. Flatten each into a disk, wrap in plastic, and refrigerate.
- 3
In a small bowl, stir together the chopped hazelnuts, 1/3 cup sugar, and cinnamon.
- 4
On a lightly floured surface, roll one dough disk into a 9-inch circle about 1/8 inch thick. Spread a thin, even layer of Nutella (about 1/4 cup) over the surface, leaving a small border, then sprinkle with a quarter of the hazelnut-sugar mixture.
- 5
Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges. Starting from the wide outer edge, roll each wedge toward the point to form a crescent.
- 6
Place the crescents point-side down on a parchment-lined baking sheet, spacing them 1 inch apart. Repeat rolling, filling, and shaping with the remaining 3 dough disks.
- 7
Refrigerate the shaped rugelach on the baking sheets until firm.
- 8
Preheat the oven to 350°F (175°C).
- 9
Brush the chilled rugelach with beaten egg and sprinkle with coarse sugar.
- 10
Bake until golden brown and the filling is set, 18 to 20 minutes, rotating the pans halfway through.
- 11
Transfer to a wire rack and cool completely before serving.