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Nutella rugalach It is a pastry biscuit filled with rich chocolate, hazelnuts and Nutella. The soft cookies are sprinkled with granulated sugar for a little sweet crunch!
Nutella Rugelach is a fun twist on the classic Rugelach cookie. These cookies are made with Nutella filling and sprinkled with granulated sugar for a sweet bite.
These cookies look sophisticated, but they’re easy to make and made with simple ingredients and basic pantry staples. I’ve included step-by-step photos below to help you along the way.
Ingredient notes and substitutions
- Obesity: I use salted butter in this recipe. If using unsalted butter, increase the salt to 1/2 teaspoon.
- Cream cheese: I highly recommend using full-fat cream cheese in this recipe.
- Nutella: Any kind of hazelnut frosting will work, or you can make your own Nutella frosting at home.
- Coarse sugar: Use your favorite coarse or demerara sugar, or you can use sparkling sugar for more festive cookies.
How to make Nutella Rugelach
Here you will find step-by-step photos showing how to prepare this recipe. The full recipe, including instructions, is shown below.
Step 1: Beat butter and cream cheese until smooth in a large mixing bowl.
Step 2: Add flour and salt, and mix until combined.
Step 3: Divide the dough in half.
Step 4: Wrap each portion in plastic wrap, then refrigerate for an hour, or until easy to handle.
Step 5: Once cooled, roll out each portion of dough between two sheets of waxed paper into a 12-inch circle. Remove the top layer of waxed paper.
Step 6: Spread 1/3 cup Nutella over each circle, leaving about 1/4 inch of border around the circle.
Step 7: Cut each circle into 12 pieces.
Step 8: Roll up each wedge from the wide end. Place pointed side down about 2 inches apart on parchment-lined baking sheets.
Step 9: Grease the biscuits with eggs beaten with water and sprinkle with sugar.
Step 10: Roll up each wedge from the wide end. Place pointed side down about 2 inches apart on parchment-lined baking sheets. The curve ends to form a crescent shape. Cinnamon sugar rugelach is pictured here.
Step 11: Bake in the oven at 350°F for 22-30 minutes, or until golden brown.
Step 12: Remove to wire racks.
Recipe tips!
- Room temperature ingredients: For this recipe, the refrigerated ingredients should be at room temperature. This means about 70 degrees Fahrenheit. However, you don’t want the butter to be warm. When the butter is soft and close to melting, it is very warm.
- Cutting the dough: I like to use a pizza cutter to cut rugelach dough because it cuts the dough quickly and easily.
How to freeze
To freeze dough– Prepare the dough, and cover it tightly in plastic wrap. Place the dough in a freezer-safe container and freeze for up to 3 months. To bake, let the dough thaw in the refrigerator overnight, then follow the recipe as written.
To freeze Baked rugelachLet it cool to room temperature. Store in a freezer-safe container for up to 1 month.
storage
Rugelach can be stored in an airtight container at room temperature for 2-3 days, or it can be stored in an airtight container in the refrigerator for up to 1 week.
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Nutella rugelach
Nutella Rogalash is a pastry pastry filled with rich Nutella hazelnut chocolate.
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ingredients
directions
Beat butter and cream cheese until smooth in a large mixing bowl.
Add flour and salt, and mix until combined.
Divide the dough in half.
Wrap each piece in plastic wrap, then refrigerate for an hour, or until easy to handle.
When cool, roll out each portion of dough between two sheets of waxed paper into a 12-inch circle. Remove the top layer of waxed paper.
Spread 1/3 cup Nutella over each circle, leaving about 1/4 inch of border around the circle.
Cut each into 12 wedges.
Roll up each wedge from the wide end. Place pointed side down about 2 inches apart on parchment-lined baking sheets. The curve ends to form a crescent shape.
Grease the biscuits with eggs beaten with water and sprinkle with sugar.
Bake in the oven at 350 degrees for 22-30 minutes, or until golden brown.
Remove to wire racks.
Notes
- Obesity: I use salted butter in this recipe. If using unsalted butter, increase the salt to 1/2 teaspoon.
- Cream cheese: I highly recommend using full-fat cream cheese in this recipe.
- Nutella: Any kind of hazelnut frosting will work, or you can make your own Nutella frosting at home.
- Coarse sugar: Use your favorite coarse or demerara sugar, or you can use sparkling sugar for more festive cookies.
- Nutritional values are estimates.
feeding
Submission: 1Cookie | Calories: 112Kcal | Carbohydrates: 10g | protein: 2g | fat: 7g | Saturated fat: 5g | Polyunsaturated fats: 0.2g | Monounsaturated fats: 1g | Trans fats: 0.2g | Cholesterol: 20mg | Sodium: 78mg | Potassium: 55mg | Fiber: 1g | sugar: 5g | Vitamin A: 154IU | Calcium: 19mg | iron: 1mg
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