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Nutella Rugelach

Nutella Rugelach

Amy
Classic rugelach with Nutella- what could be better?!?!
4.75 from 4 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Servings 48 cookies

Ingredients
  

  • 1/2 cup of sugar plus more for sprinkling
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 sticks cold unsalted butter cut into chunks
  • 8 oz cream cheese cut into chunks
  • 1/3 cup sour cream or Greek yogurt
  • 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

Instructions
 

  • In a medium bowl, whisk together sugar, 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.
  • (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 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 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.
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