Description
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.
Ingredients
Scale
- 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)
Instructions
- 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.*
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon and hazelnuts.
- 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.
- Roll up the dough carefully like a jelly roll, making sure to tuck the corners under.
- With floss slice them (as pictured) about 1 inch thick.
- 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!
- Lay them on a sheet pan lined with parchment paper.
- Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- 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