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Nutella Rugelach with a fork of nutella

Nutella Rugelach

  • Author: Mila
  • Total Time: 1 hour 25 minutes
  • Yield: 85 min 1x


Nutella rugelach is a delicious twist on the classic rugelach recipe and a great sweet treat for any occasion! Made with flaky dough and a rich Nutella filling, this rugelach recipe will satisfy your sweet tooth. They’re one of my favorite easy recipes and a crowd-pleaser, making them perfect for any holiday gathering.



  • 8 ounces cream cheese (at room temperature)
  • 1/2– pound unsalted butter (at room temperature)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract or 1 tsp vanilla paste
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar (cane sugar or granulated sugar works in a pinch as well, packed)
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup raisins
  • 1 cup hazelnuts
  • 1/2 cup Nutella  (warmed up in the microwave for 30 seconds to make a bit more spreadable)
  • 1 egg beaten with 1 tablespoon milk or water (for egg wash)


  1. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. *I have also used a food processor to make the dough and it worked great.*
  2. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon and hazelnuts.
  3. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons Nutella and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.
  4. Roll up the dough carefully like a jelly roll, making sure to tuck the corners under. 
  5. With floss slice them (as pictured) about 1 inch thick.
  7. OR roll out into a large circle and cut it into 8 pieces with a pizza cutter or sharp knife! The world is your oyster 🙂 Then roll them up like little crescents starting with the smaller corner of the triangle and working up towards the larger end!
  8. Lay them on a sheet pan lined with parchment paper.
  9. Chill for 30 minutes.
  10. Preheat the oven to 350 degrees F.
  11. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
  • Prep Time: 60 min
  • Cook Time: 25 min
  • Category: Desserts

Keywords: desserts, baking, Jewish desserts, Nutella desserts, catering