Nutella Rugelach: The Ultimate Recipe and Baking Guide

Nutella Rugelach: Prepare to be transported to a world of flaky pastry and decadent chocolate-hazelnut bliss! These crescent-shaped cookies are not just a treat; they’re a bite-sized piece of Jewish culinary heritage, reimagined with a modern twist that will have everyone reaching for seconds (and thirds!).

Rugelach, traditionally filled with fruit preserves, nuts, or poppy seeds, has been a beloved staple in Jewish bakeries and homes for generations. Its origins can be traced back to Eastern European Jewish communities, where it was often enjoyed during holidays and special occasions. The word “rugelach” itself is Yiddish, meaning “little twists,” perfectly describing the cookie’s charming shape.

But what makes Nutella Rugelach so irresistible? It’s the perfect marriage of textures and flavors. The cream cheese dough, enriched with butter, creates a tender, melt-in-your-mouth base that contrasts beautifully with the rich, smooth, and intensely chocolatey Nutella filling. The addition of chopped nuts, like walnuts or pecans, provides a delightful crunch that elevates the experience even further. People adore these cookies because they are relatively easy to make, incredibly satisfying, and offer a comforting taste of tradition with a contemporary flair. Whether you’re baking for a holiday gathering, a weekend treat, or simply craving a sweet indulgence, these Nutella Rugelach are guaranteed to be a crowd-pleaser!

Ingredients:

• For the Dough:
• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour, plus more for dusting
• For the Filling:
• 1 cup Nutella
• 1/2 cup finely chopped hazelnuts, toasted
• 1/4 cup granulated sugar, for sprinkling
• 1 large egg, beaten (for egg wash)

Preparing the Dough:

Okay, let’s get started with the dough. This is the foundation of our rugelach, so we want to make sure it’s perfect! Don’t be intimidated; it’s actually quite simple.

1. Cream Together Butter and Cream Cheese: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and cream cheese until light and fluffy. This usually takes about 3-5 minutes. Make sure both the butter and cream cheese are truly softened; otherwise, you’ll end up with lumps. Nobody wants lumpy rugelach dough!
2. Add Sugar and Salt: Add the 1/4 cup of granulated sugar and the 1/4 teaspoon of salt to the butter and cream cheese mixture. Mix until well combined. The sugar will help to sweeten the dough just a touch, and the salt will enhance all the flavors.
3. Gradually Add Flour: Gradually add the 2 cups of all-purpose flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough! Overmixing will develop the gluten in the flour, resulting in tough rugelach. We want them to be tender and flaky. I usually add the flour in three additions, mixing until each addition is just incorporated.
4. Form into Disks and Chill: Divide the dough into two equal disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial! It allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. Plus, the cold butter will create those lovely flaky layers we’re after.

Preparing the Filling and Assembling the Rugelach:

While the dough is chilling, you can get the filling ready. This part is super easy – it’s mostly just combining ingredients!

1. Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the chopped hazelnuts on a baking sheet and toast them for about 8-10 minutes, or until they are fragrant and lightly golden. Keep a close eye on them, as they can burn easily. Once toasted, let them cool completely. Toasting the hazelnuts really brings out their flavor and adds a wonderful crunch to the rugelach.
2. Prepare Your Work Surface: Lightly flour a clean work surface. This will prevent the dough from sticking as you roll it out.
3. Roll Out the Dough: Remove one disk of dough from the refrigerator. On the floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick. Try to keep the circle as even as possible. If the dough is sticking, add a little more flour to the surface.
4. Spread with Nutella: Spread half of the Nutella evenly over the rolled-out dough, leaving a small border around the edge. I find it easiest to warm the Nutella slightly in the microwave for about 15-20 seconds to make it more spreadable.
5. Sprinkle with Hazelnuts: Sprinkle half of the toasted hazelnuts evenly over the Nutella.
6. Cut into Triangles: Using a pizza cutter or a sharp knife, cut the circle into 12 equal triangles.
7. Roll Up the Rugelach: Starting at the wide end of each triangle, roll it up towards the point. Place the rugelach point-side down on a baking sheet lined with parchment paper.
8. Repeat with Remaining Dough: Repeat steps 3-7 with the remaining disk of dough, Nutella, and hazelnuts.
9. Chill the Assembled Rugelach: Place the baking sheet with the assembled rugelach in the refrigerator for at least 30 minutes. This will help them hold their shape during baking.

Baking the Rugelach:

Almost there! Now for the final step – baking these delicious treats.

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Egg Wash: In a small bowl, whisk the beaten egg with a tablespoon of water to create an egg wash.
3. Brush with Egg Wash: Brush the tops of the chilled rugelach with the egg wash. This will give them a beautiful golden-brown color.
4. Sprinkle with Sugar: Sprinkle the tops of the rugelach with the 1/4 cup of granulated sugar. This will add a touch of sweetness and a lovely sparkle.
5. Bake: Bake for 20-25 minutes, or until the rugelach are golden brown and the filling is bubbly. Keep an eye on them, as baking times may vary depending on your oven.
6. Cool: Let the rugelach cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips and Variations:

Here are a few extra tips and ideas to make your Nutella Rugelach even more amazing:

• Use Different Nuts: If you’re not a fan of hazelnuts, you can substitute them with other nuts like walnuts, pecans, or almonds. Just make sure to toast them before adding them to the filling.
• Add Chocolate Chips: For an extra chocolatey treat, sprinkle some mini chocolate chips over the Nutella before rolling up the rugelach.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the dough for a warm and cozy flavor.
• Make it Vegan: Use vegan butter and cream cheese substitutes to make this recipe vegan-friendly.
• Freezing Instructions: You can freeze the unbaked rugelach for up to 2 months. Simply place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake them directly from frozen, adding a few extra minutes to the baking time.
• Storage Instructions: Store the baked rugelach in an airtight container at room temperature for up to 3 days.

Troubleshooting:

Sometimes things don’t go exactly as planned. Here are a few common problems and how to fix them:

• Dough is too sticky: If the dough is too sticky to roll out, add a little more flour, one tablespoon at a time, until it reaches the right consistency.
• Dough is too dry: If the dough is too dry and crumbly, add a little bit of cold water, one teaspoon at a time, until it comes together.
• Rugelach are spreading: If the rugelach are spreading too much during baking, make sure the dough is properly chilled and that the oven temperature is accurate.
• Filling is leaking: If the filling is leaking out during baking, make sure you’re not overfilling the rugelach and that you’re sealing the edges tightly.

Enjoy!

I hope you enjoy making and eating these delicious Nutella Rugelach! They’re perfect for holidays, special occasions, or just a sweet treat any time of day. Happy baking!

Conclusion:

This Nutella Rugelach recipe isn’t just another cookie; it’s a warm hug in pastry form, a delightful explosion of flaky dough and rich, chocolate-hazelnut goodness. Seriously, if you’re looking for a treat that’s both comforting and impressive, this is it. The combination of the slightly tangy cream cheese dough with the sweet, decadent Nutella filling is simply irresistible. It’s the kind of recipe that will have everyone asking for seconds (and the recipe!).

But why is this rugelach a must-try? It’s all about the experience. From the satisfying process of making the dough to the anticipation as the aroma fills your kitchen while they bake, this recipe is a joy from start to finish. And the end result? Perfectly golden, crescent-shaped cookies that are crispy on the outside and soft and gooey on the inside. It’s a textural masterpiece! Plus, it’s surprisingly easy to make. Don’t let the word “rugelach” intimidate you. This recipe is designed to be approachable, even for beginner bakers.

Beyond the classic recipe, there’s plenty of room for experimentation. Feeling adventurous? Try adding a sprinkle of chopped hazelnuts to the Nutella filling for extra crunch and flavor. Or, for a festive twist, incorporate a pinch of cinnamon or cardamom into the dough. You could even swap out the Nutella for other fillings like raspberry jam, apricot preserves, or even a homemade chocolate ganache. The possibilities are endless!

Serving Suggestions and Variations:

These Nutella Rugelach are perfect on their own with a cup of coffee or tea. They also make a stunning addition to a dessert platter. For a truly decadent experience, serve them warm with a scoop of vanilla ice cream. They’re also fantastic for gifting! Package them in a pretty box or tin and share the love with friends and family.

* Serving Temperature: Best served warm or at room temperature.
* Pairing Suggestions: Coffee, tea, milk, or dessert wine.
* Storage: Store in an airtight container at room temperature for up to 3 days.
* Freezing: Rugelach can be frozen before or after baking. Freeze unbaked rugelach on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Baked rugelach can also be frozen and reheated in a low oven.

I truly believe that this recipe will become a new favorite in your household. It’s a crowd-pleaser, a guaranteed success, and a delicious way to spend an afternoon in the kitchen. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake some magic.

I’m so excited for you to try this Nutella Rugelach recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discovered along the way. Happy baking! I can’t wait to hear what you think!

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