Nutella rugelach is the perfect combination of buttery, flaky pastry and rich, chocolate-hazelnut filling. These traditional Jewish pastry get an irresistible twist with a smooth and creamy Nutella filling that pairs beautifully with the delicate dough.
There is something so satisfying and beyond delicious when baking homemade Rugelach, a flaky pastry made with cream cheese dough. Yes, you can buy some of these traditional Jewish Cookies in many jewish delis, but it is not the same. Not only we have complete control over our ingredients, we also get to decide what to fill them with. We can bake some tangy and sweet Raspberry Rugelach, or classic Apricot Rugelach, but who can resits the temptation of a smooth layer of Nutella.
How to Make
Making Nutella rugelach at home is easier than you might think! The process is divided into three simple steps: making the dough, preparing the filling, and shaping and baking. Follow these steps to create bakery-quality rugelach in your own kitchen.
Make the Dough
A perfect rugelach dough should be buttery, tender, and flaky. The secret? A combination of cream cheese and butter. If you do not have a food processor, use a large bowl and a pastry cutter, or a kitchen aid. Check out this Old Fashioned Fig Rugelach recipe as an example.
Ingredients
- Flour
- Powdered sugar
- Unsalted butter and cream cheese (not low fat), very cold cut into 1/4-inch pieces.
- Egg yolk and Turbinado sugar. For topping.
Instructions
- In a food processor, pulse together flour, powdered sugar and half of the butter for about 10 seconds. The mixture should look dry with small lumps of butter.
- Add the rest of the cold butter and cream cheese, then pulse until you get a crumbly but moist looking mixture that is easy to press into a dough.
- Press the mixture with your hands into a dough, then divide it into three equal pieces.
- Shape each part into a round disk, cover with plastic wrap and refrigerate for a minimum of one hour.
A Few Words About the Filling
Nutella is the star of this recipe, and it can be enough, bringing richness and smoothness to every bite. While Nutella alone is delicious, you can enhance the filling with:
- Chopped toasted hazelnuts for extra crunch
- A sprinkle of cinnamon for warmth
- Mini chocolate chips for even more chocolatey goodness
Common question: Can I use another filling? Yes! You can swap Nutella for fruit preserves, cinnamon sugar, or even tahini and chocolate for a different twist.
Shape and Bake
Rolling and Filling
- Roll out one piece of dough disc into an 8–inch circle over a lightly floured surface.
- Spread a thin layer of Nutella over the surface using a small offset spatula.
- Sprinkle with optional chopped nuts or chocolate chips.
Shaping
- Using a pizza cutter, slice the dough into 12-16 equal wedges (like a pizza).
- Starting from the wider edge, roll each wedge tightly toward the tip, creating a crescent shape.
- Place the crescent shapes on a large and rimmed cookie sheet lined with parchment paper. Make sure to place seam side down.
- Brush the cookies with the egg yolk, sprinkle with the sugar.
Baking
These cookies are best baked at a high temperature, and some of the butter does melt and oozes out, so please make sure to use a rimmed pan to avoid from the butter to drip on the floor of the oven. The cookies are ready when the are puffed from the center out and are deep golden brown.
Yields, Storing, Freezing and making a head
This recipe makes about 36-48 small-medium cookies. The dough recipe can be cut in half if you would like.
Store the cookies are room temperature for up to five days in an airtight container, or for up to ten days in the refrigerator. Reheat in a 300F preheat oven for 5-7 minutes until warm for a refresh.
Making ahead and freezing
The dough can be made up to five days ahead and refrigerate. Shape, unbaked Rugelach can be frozen for up to three months, make sure to line the in one layer, and if needed place a piece of parchment paper between each layers of cookies. Bake unbaked cookies frozen, and increase the baking time by about 5 minutes. (pay attention to the cookies and not the timer)
To freeze baked cookies, place them in a freeze bag and freeze for up to three months.
Common Questions and Troubles People Are Facing
It could be be of two reasons: one the dough is too warm and needs some extra time in the refrigerator. Or, you need to dusk your work surface and rolling pin with flour. Move the dough by 90 degrees as your roll the dough, and dust with flour as needed.
Over filling will leak out, for a more chocolate flavor, sprinkle some mini chocolate chips over the chocolate.
Nutella Rugelach Recipe
Tender, flaky and light Nutella rugelach cookies made with cream cheese dough.
Ingredients
Dough
- 1 Cup (225g) Unsalted butter cold and cut into 1/4-inch pieces.
- 1 Cup (225g) Cold cream cheese cut into 1/4-inch pieces.
- 2 Table spoons Powdered sugar
- 2 Cup (240g) All-purpose flour
- 1 Large Egg yolk for egg wash
- 1/4 Cup Turbinado sugar
Filling
- 1 Cup Nutella
- 1/2 Cup (60g) Ground hazelnuts
Instructions
Make The Dough
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Using a food processor, process the flour, powdered sugar and half of the butter, until the butter is the size of small peas.
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Add the rest of the butter and cream cheese and process until you have a cumbly, moist looking mixture. You should not have any dry flour.
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Use your hands to press the mixture into a dough over a clean work surface.
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Divide the dough into three equal parts, wrap each part with plastic wrap and refrigerate for one hour and up to five days.
Shape and Bake
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Preheat the oven to 400F (200C) and line two large rimmed baking pans with parchment paper.
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Roll one part of the dough over alightly floured surface into a 12-inch circle. Use a sharp knife to trim the edges.
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Spread a thin layer of nutella, 3-4 tablespoons, then sprinkle with the ground hazelnuts.
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Use a pizza wheel to slice the circle into 16 wedges (like pizza).
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Roll each wedge starting from the wide end towards the tip, them place it over the prepared pan.
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Repeat with the other parts of the dough.
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Brush the unbaked cookies with the egg yolk, and sprinkle with the sugar.
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Bake for 15-17 minutes, until the cookies are puffed, and deep golden brown.
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Remove from the oven and allow to cool and set before serving.
Recipe Notes
- The dough can be cut in half for a smaller batch.
- Store the cookies at room temperature for up to five days, or refrigerate for up to ten days.
- Reheat the cookies at a 300F (150C) preheat oven for 5-7 minutes for a fresh texture.
- Freeze for up to three months in a freeze bag.
- To freeze unbaked cookies, line them in an even layers, separated by parchment paper. Bake frozen and increase baking time by 5 minutes (or more), don’t forget to brush with the egg wash.
- If the dough is too sticky, place it back in the refrigerator, and dust your work surface and rolling pin as needed.
