Nutella rugalach are pastry cookies with rich chocolate hazelnut Nutella filling. The tender cookies are sprinkled with coarse sugar for a bit of sweet crunch!
Nutella rugelach are a fun twist on classic rugelach cookies. These cookies are made with Nutella filling and are sprinkled with coarse sugar for a bite of sweet crunch.
The cookies look sophisticated, but they’re easy to make and are made with simple, pantry-staple ingredients. I’ve included step-by-step photos below to help you out along the way.
Ingredient notes and substitutions
- Butter: 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 hazelnut spread will work, or you can make your own homemade Nutella spread.
- 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’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Beat the butter and cream cheese until smooth in a large mixing bowl.
Step 2: Add the flour and salt, and mix in until combined.
Step 3: Divide dough in half.
Step 4: Wrap each portion in plastic wrap, and refrigerate for 1 hour, or until easy to handle.
Step 5: Once chilled, roll out each dough portion between 2 sheets of waxed paper into a 12-inch circle. Remove the top sheet of waxed paper.
Step 6: Spread ⅓ cup Nutella over each circle, leaving about ¼-inch border around the circle.
Step 7: Cut each circle into 12 wedges.
Step 8: Roll up each wedge from the wide end; place pointed side down 2 inches apart on parchment-lined baking sheets.
Step 9: Brush the cookies with egg beaten with water and sprinkle with sugar.
Step 10: Roll up each wedge from the wide end; place pointed side down 2 inches apart on parchment-lined baking sheets. Curve ends to form a crescent shape. My cinnamon sugar rugelach is pictured here.
Step 11: Bake 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 temp. This means about 70 F. However, you don’t want the butter to be warm. When the butter is smooshy and almost melting, it’s too warm.
- Cutting the dough: I like to use a pizza cutter to cut the rugelach dough because I cuts quickly and easily through the dough.
How to freeze
To freeze the dough, make the dough, and wrap 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, and then continue with the recipe as-written.
To freeze the baked rugelach, let 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
Equipment
- Mixer
- baking sheet
Ingredients
Pastry
- 1/2 cup butter softened
- 4 ounces cream cheese softened
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Nutella Filling
- 2/3 cup Nutella spread
- 1 large egg beaten with 1 tablespoon water
- 1 tablespoon coarse or demerara sugar
Instructions
- Beat the butter and cream cheese until smooth in a large mixing bowl.
- Add the flour and salt, and mix in until combined.
- Divide dough into half.
- Wrap each piece in plastic wrap, and refrigerate for 1 hour, or until easy to handle.
- Once chilled, roll out each dough portion between 2 sheets of waxed paper into a 12-inch circle. Remove the top sheet of waxed paper.
- Spread ⅓ cup Nutella over each circle, leaving about ¼-inch border around the circle.
- Cut each into 12 wedges.
- Roll up each wedge from the wide end; place pointed side down 2 inches apart on parchment-lined baking sheets. Curve ends to form a crescent shape.
- Brush the cookies with egg beaten with water and sprinkle with sugar.
- Bake at 350° for 22-30 minutes, or until golden brown.
- Remove to wire racks.
Notes
- Butter: 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 hazelnut spread will work, or you can make your own homemade Nutella spread.
- Coarse sugar: Use your favorite coarse or demerara sugar, or you can use sparkling sugar for more festive cookies.
- Nutrition values are estimates.Â
Nutrition
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