Nutella Rugelach Recipe

Tender, flaky and light Nutella rugelach cookies made with cream cheese dough.

Course Dessert

Cuisine jewish

Keyword Nutella Rugealch

Prep Time 30

Cook Time 15

Servings cookies

Using a food processor, process the flour, powdered sugar and half of the butter, until the butter is the size of small peas.
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.
Use your hands to press the mixture into a dough over a clean work surface.
Divide the dough into three equal parts, wrap each part with plastic wrap and refrigerate for one hour and up to five days.

Preheat the oven to 400F (200C) and line two large rimmed baking pans with parchment paper.
Roll one part of the dough over alightly floured surface into a 12-inch circle. Use a sharp knife to trim the edges.
Spread a thin layer of nutella, 3-4 tablespoons, then sprinkle with the ground hazelnuts.
Use a pizza wheel to slice the circle into 16 wedges (like pizza).
Roll each wedge starting from the wide end towards the tip, them place it over the prepared pan.
Repeat with the other parts of the dough.
Brush the unbaked cookies with the egg yolk, and sprinkle with the sugar.
Bake for 15-17 minutes, until the cookies are puffed, and deep golden brown.
Remove from the oven and allow to cool and set before serving.

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.