Nutella Cream Cheese Rugelach
Indulge in the decadence of Nutella Cream Cheese Rugelach, a delightful fusion of buttery, flaky pastry and rich, chocolatey hazelnut filling. This easy-to-make treat features a cream cheese-enriched dough that’s chilled for maximum flakiness, then rolled around a luscious layer of Nutella, a touch of cinnamon, and an optional sprinkle of chopped nuts for added crunch. Perfectly golden and irresistibly tender, these crescent-shaped pastries are brushed with an egg wash for a crisp, glossy finish and can be dusted with powdered sugar for an elegant touch. Whether you're baking for a holiday platter or a cozy coffee break, this Nutella rugelach recipe is the perfect blend of classic Jewish pastry and modern indulgence, making it a must-try for any dessert lover.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- 8 ounces Cream cheese, cold and cubed
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Nutella or chocolate hazelnut spread
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped hazelnuts or walnuts (optional)
- 1 unit Egg, beaten (for egg wash)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
In a food processor, combine the flour, sugar, and a pinch of salt. Pulse a few times to mix.
Add the cold cubed butter and cream cheese to the dry ingredients. Pulse until the mixture resembles a coarse crumb.
Add vanilla extract and continue to pulse until the dough starts to come together. Avoid overmixing.
Divide the dough into two equal portions. Flatten each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Lightly flour a clean surface and roll out one dough disc into a 10-12 inch circle about 1/8 inch thick.
Spread half of the Nutella evenly over the surface of the dough, leaving a slight border around the edges.
Sprinkle half of the cinnamon and, if desired, half of the chopped hazelnuts or walnuts over the Nutella.
Using a sharp knife or a pizza cutter, slice the circle into 12 equal wedges (like a pizza).
Starting from the wider end of each wedge, roll up the dough tightly towards the point to form a crescent-shaped pastry.
Place the rolled rugelach seam-side down on the prepared baking sheet. Repeat with the second disc of dough and remaining filling.
Brush the tops of the rugelach with beaten egg to ensure a golden finish.
Bake the rugelach in the preheated oven for 22-25 minutes, or until golden brown and puffed.
Allow the pastries to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
If desired, dust the cooled rugelach with powdered sugar before serving.
Nutrition Facts
Calories |
5256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.0 g | 491% | |
| Saturated Fat | 199.5 g | 998% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 386.3 g | 140% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 187.2 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 684 mg | 53% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
