Nutella Rugelach
Nutella Rugelach are delicate crescent-shaped pastries made from a rich dough of butter, cream cheese, sugar, egg yolks, vanilla, and flour, rolled thin and filled with a mixture of Nutella, ground walnuts, cinnamon, and sugar. The dough is chilled before rolling out, then cut into triangles which are spread with the Nutella filling and sprinkled with the walnut-sugar mix before being rolled into the traditional rugelach shape and baked. The result is a tender, flaky pastry with a rich, nutty, and chocolate-hazelnut filling.
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
Nutrition Facts
Serving: 48 Serving
Amount Per Serving
Calories 146
% 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.