2sticks cold unsalted butter (1 cup)cut into chunks
6ozcold cream cheesecut into chunks
1/3cupsour cream
2teaspoonsvanilla extract
1/2cuphazelnutschopped (or walnuts)
1small13 oz can Nutella
2egg yolks and 1 teaspoon waterwhisked, for egg wash
Instructions
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.
Notes
Also, you will need to chill the dough for at least two hours.