Nutella Rugelach
User Reviews
4
Nutella Rugelach
Description
This Nutella Rugelach recipe starts with a dough created by beating together unsalted butter and cream cheese until fluffy. Sugar and egg yolks are incorporated for sweetness and structure, followed by vanilla extract and salt, then flour to form a smooth dough. Divided into three pieces and chilled, the dough is easier to roll very thin, which is essential for the delicate pastries.
A finely ground mixture of walnuts, sugar, cinnamon, and salt provides a spiced nut layer. The dough rounds are rolled out to a thin 12-inch circle and evenly spread with Nutella, which may be slightly warmed to aid spreading without tearing the dough. The walnut mixture is sprinkled and gently pressed onto the Nutella layer. The circle is cut into 16 triangular wedges that are rolled inward from the wider edge to form crescent shapes.
The rugelach are baked on parchment-lined sheets at 350°F until golden and set. The resulting pastries boast a tender, flaky crust and a rich, slightly sweet filling combining chocolate-hazelnut spread with spiced nuts. These cookies are suitable for desserts, parties, or special occasions.
The recipe is adapted and inspired from a noted source, preserving the classic texture and flavor profile traditional to rugelach.
Ingredients
FOR THE DOUGH
- 8 ounces butter room temperature, unsalted
- 8 ounces cream cheese room temperature
- ½ cup sugar
- 3 egg save whites for later, large yolks
- 1 teaspoon vanilla extract pure
- Pinch salt coarse
- 2 ⅓ cups all-purpose flour plus more for rolling out dough
FOR THE FILLING
- 4 ounces walnuts
- ½ cup sugar
- ¼ teaspoon cinnamon
- Pinch salt
- 12 oz Nutella
FOR FINISHING
- 3 egg lightly beaten, white
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour.
- Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
- Preheat the oven to 350°. Line baking sheets with parchment paper. On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Spread evenly with nutella (it may help to have the nutella a bit melted so it doesn't tear the dough while spreading). Sprinkle with one-third of the walnut mixture. Gently press ingredients into dough with your fingers.
- Cut the round into 16 equal-sized wedges (triangle shaped like pizza slices). Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg white. Bake until golden brown, 25 minutes.
Notes
- Chilling the dough for at least 1 hour helps ensure it rolls out thin without tearing.
- Warming Nutella slightly can make it easier to spread evenly over the dough.
- Pressing the nut mixture gently into the Nutella layer keeps the filling intact during rolling and baking.
- Cut dough into 16 wedges for traditional rugelach size and shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1 piece | |
| Calories | 146kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 28mg | 1% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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