Nutella Rugelach

Nutella rugalach are pastry cookies with rich chocolate hazelnut Nutella filling.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 22

Chill 1

Total Time 1 42

Servings cookies

Calories 112kcal

Beat the butter and cream cheese until smooth in a large mixing bowl.
½ cup butter, 4 ounces cream cheese
Add the flour and salt, and mix in until combined.
1 cup all-purpose flour, ¼ teaspoon salt
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.
⅔ cup Nutella spread
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.
1 large egg beaten with 1 tablespoon water, 1 tablespoon coarse or demerara sugar
Bake at 350° for 22-30 minutes, or until golden brown.
Remove to wire racks.

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.