Not just any rugelach- Nutella rugelach! Like a perfect little Jewish chocolate filled croissant.
Happy Sunday! We have a pot luck lunch this week at work, and I wanted to make a tasty Jewish treat for my contribution. That way, my coworkers could revel in kosher deliciousness and I have a new recipe for you. Double duty! While perusing my recipes, one jumped out at me- rugelach. You may be asking, what in the name of Elijah is a rugelach? Well I am glad you asked! Rugelach is like a mini Jewish croissant, filled with goodness. Not get get sappy on you, bloggies, but I have many fond memories of making rugelach with my Mom growing up. We would mix the dough, roll it out, and fill our rugelach with cinnamon, sugar and nuts, and spread the rugelach love to friends and family. Lucky them! This is one tasty cookie; I am not going to lie to you. However, I thought I could improve on it. But how? And then, the answer came to me. I would simply add the world’s most perfect food. No, not bacon, though certainly that wouldn’t have hurt. I bring you, Nutella rugelach.
Oh yeah. I went there.
First up, cut up your cold butter and cream cheese into bits. Make sure your butter is cold- that will make your rugelach flaky and delicious!
After two grueling hours, take one ball out of the fridge, leaving the others to chill. Roll out your ball into a circle on a floured surface.
Spread a thin layer of Nutella onto your circle. Avoid temptation to eat more Nutella. Or don’t.
Roll your triangles up starting on the wide end, and secure your point into the cookie. Place on cookie sheets and, just for the hell of it, sprinkle with even more sugar. Repeat with the other balls.
Sweet sassy molassey! Feel free to try this recipe with preserves, or the traditional sugar, cinnamon, raisin and nut mixture. You just can’t go wrong!
- 2 sticks cold unsalted butter, cut into chunks
- 8 oz cream cheese, cut into chunks
- ⅓ cup Greek yogurt
- ½ cup of sugar, plus more for sprinkling
- 2 cups all-purpose flour
- 2 tsps vanilla
- ½ cup hazelnuts
- 1 can Nutella
- Cream together butter, cream cheese and yogurt with a stand mixer or food processor.
- Add in sugar, flour and vanilla. Mix it up again to form a sticky dough and all ingredients are combined.
- Divide the dough into four balls and flatten. Wrap in saran wrap and chill for two hours or overnight.
- Pre heat oven to 350 F.
- Roll out each ball on a floured surface into a circle, keeping the other balls in the fridge until you are ready for them. Make sure to use enough flour to prevent sticking.
- Eat a spoonful of Nutella.
- Spread a thin layer of Nutella on the circle, sprinkle with sugar and hazelnuts.
- Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a sheet, sprinkle with more sugar and bake for 25 minutes or until golden.