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.
Here is all you need for rugelach success! I decided to substitute Greek yogurt for the traditional sour cream, as surely that healthy change negates the calories in two sticks of butter. Mmm butter.
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!
In a medium bowl, whisk together sugar, cardamom, salt and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky.
Wrap each disk in saran wrap and chill for two hours or ideally overnight. It also freezes well for up to 2 months.
After two – 24 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.
Pre heat oven to 350 F.
Roll out each ball into a 9 inch circle 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.
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!
- 1/2 cup sugar plus more for sprinkling
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 sticks cold unsalted butter (1 cup) cut into chunks
- 6 oz cold cream cheese cut into chunks
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup hazelnuts chopped (or walnuts)
- 1 small 13 oz can Nutella
- 2 egg yolks and 1 teaspoon water whisked, for egg wash
- Place flour, sugar and salt in a food processor and pulse to combine. Then add cold butter, cream cheese, sour cream and vanilla in a food processor and pulse just until combined. You should have a crumbly dough. Do not overmix.
- (If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream and vanilla and combine. Lastly, add in flour and mix just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients but both are delicious.)
- Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or ideally overnight. It also freezes well for up to 2 months.
- Pre heat oven to 350 F.
- Roll out each ball into a 9-10 inch circle about 1/8 inch thick 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 like a pizza. 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 parchment lined cookie sheet, and freeze for 30 minutes to prevent spreading. Repeat with other balls.
- Brush rugelach with egg wash, sprinkle with more sugar and bake for 20-25 minutes or until golden. Cool for 5 minutes on the cooking sheet and then finish cooling on cooling rack.