Nutella Rugelach

VG

Sharing a delicious twist on the classic Jewish pastry with this Nutella Rugelach. It follows a traditional recipe but is made with Nutella instead of jam or chocolate chips. It’s the perfect sweet treat for Hanukkah!

Boy do I have a delicious little treat for you this morning. Over the weekend I tried my hand at baking my first-ever batch of rugelach and let’s just say that it definitely won’t be my last! Something that tastes this good has to be made more than once a year.

Rugelach on a serving platter.

What is Rugalach?

Rugelach is a Jewish pastry that literally means “little twist” in Yiddish. I went the traditional route and made crescent-shaped rugelach with real butter, sugar, cream cheese and chocolate. <– What some might call the good stuff! I’m all for healthifying recipes but since this was my first time making rugelach I stuck with the real deal. I wanted it to be authentic and taste amazing as I was making it for Isaac’s family!

Ingredients measured out to make Nutella rugelach: cinnamon, flour, walnuts, vanilla, cream cheese, Nutella, sugar, butter, eggs and salt.

Here’s What You Need

  • unsalted butter – make sure it is at room temperature before starting the recipe.
  • cream cheese – again, make sure it’s at room temperature!
  • sugar – I used good ol’ white sugar in this recipe. Making the real deal!
  • eggs – you’ll separate out the yolks from the whites. The yolks will go in the dough while the whites will be beaten for an egg wash at the end so the dough gets golden brown during baking.
  • vanilla extract – a flavor enhancer.
  • salt – just a hint in the dough and the filling to bring the flavors together.
  • all-purpose flour – again, I used white all-purpose flour. I haven’t tested this with gluten-free flours but you could try swapping this for a 1:1 gluten-free all-purpose blend.
  • walnuts – you’ll pulse the walnuts with cinnamon, sugar and salt and then layer with the nutella for the ultimate nutty, chocolatey filling.
  • cinnamon – the perfect spice pairing for this treat.
  • nutella – my special addition! You’ll spread this on the dough and top with the walnut mixture. It can help to warm the nutella slightly so it spreads easier.
Side by side photos of Nutella rugelach before and after being baked.

How to Make Nutella Rugelach

Start by beating the room temperature butter and cream cheese in a stand mixer fitted with the paddle attachment. Start slow and increase to medium speed until well combined. Add the sugar and beat until fluffy. Beat in the egg yolks, one at a time, combining after each addition. Add in the vanilla extract and salt and beat to combine. Reduce the speed to low and beat in the flour. You should now have dough! Divide into three pieces, pat into disks and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight. This makes the dough firmer, easier to work with and helps with the rising process… don’t skip this step!

After your dough has chilled, combine the walnuts, sugar, cinnamon and salt into a food processor and pulse until fine.

On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Starting with your disc, roll back and forth until you have a small oval. Rotate the dough 90 degrees and roll back and forth again until a circle is formed. Repeat until the desired thickness is reached. Carefully spread the nutella on the dough and sprinkle with one-third of the walnut mixture. Gently press the ingredients into the dough with your fingers. Cut the round into 16 equal-sized wedges (like you would cut a pizza!). Beginning at the larger base of each wedge, roll to enclose the filling, forming crescent shapes. Pinch to seal. Place seam side down on a baking sheet lined with parchment paper.

Repeat with the remaining dough. Brush tops with beaten egg white and bake at 350ºF for 25 minutes or until golden brown.

An overhead view of Rugelach on a serving platter.

How to Serve

Allow the rugelach to cool on a wire rack and then dive in! I recommend serving them warm right out of the oven but you can also make them ahead to serve later.

How to Store Nutella Rugelach

If you make this rugelach ahead of time or just have leftovers you need to store, place them in an airtight container and store them at room temperature for 5-7 days. You can refrigerate for longer storage.

8 Rugelach on a serving dish.

More Holiday Recipes

Nutella Rugelach

4 from 20 votes
Sharing a delicious twist on the classic Jewish pastry with this Nutella Rugelach. It follows a traditional recipe but is made with Nutella instead of jam or chocolate chips. It's the perfect sweet treat for Hanukkah!
Rugelach on a serving platter.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 48

Ingredients

FOR THE DOUGH

  • 8 ounces unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • ½ cup sugar
  • 3 large egg yolks, save whites for later
  • 1 teaspoon pure vanilla extract
  • Pinch of coarse salt
  • 2 ⅓ cups all-purpose flour, plus more for rolling out dough

FOR THE FILLING

  • 4 ounces walnuts
  • ½ cup sugar
  • ¼ teaspoon of cinnamon
  • Pinch of salt
  • 12 oz nutella

FOR FINISHING

  • 3 egg whites, lightly beaten

Instructions
 

  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour.
    Rugelach dough freshly mixed in a mixing bowl. The mixer attachment is in the bowl.
  • Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
    Three discs of rugelach dough wrapped in plastic wrap.
  • In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
    Walnuts, sugar, cinnamon and salt blended together in a food processor.
  • Preheat the oven to 350°. Line baking sheets with parchment paper. On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Spread evenly with nutella (it may help to have the nutella a bit melted so it doesn’t tear the dough while spreading). Sprinkle with one-third of the walnut mixture. Gently press ingredients into dough with your fingers.
    Rugelach dough rolled out into a circle, topped with nutella spread and walnut mixture.
  • Cut the round into 16 equal-sized wedges (triangle shaped like pizza slices). Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg white. Bake until golden brown, 25 minutes.
    Rugelach wedges rolled into crescent shapes, resting on a sheet pan lined with a piece of parchment paper.

Notes

Nutrition

Serving: 1 piece Calories: 146kcal Carbohydrates: 13g Protein: 2g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 27mg Sodium: 28mg Potassium: 55mg Fiber: 1g Sugar: 8g
Course: Dessert
Cuisine: Jewish
Keyword: nutella rugelach

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    30 comments
    1. IVF Center In faridabad
      December 19, 2020 AT 1:37 am

      5 stars
      Awesome Blog Thanks For Sharing This

    2. Nikala
      December 13, 2020 AT 12:41 pm

      5 stars
      A huge hit with friends!

      1. Brittany Mullins
        December 13, 2020 AT 9:48 pm

        Oh yay!! I’m so glad this recipe was a hit. 🙂

    3. Jen
      March 7, 2012 AT 9:36 pm

      thanks for sharing this recipe, it was delicious! 🙂

      1. Eating Bird Food
        March 8, 2012 AT 10:58 pm

        So glad you liked it Jen!

    4. Lindsay
      June 14, 2011 AT 7:06 am

      I’m a new reader of yours and I just stumbled upon this recipe/post and discovered you’re Jewish? So am I! I love you even more now!!!

      1. Eating Bird Food
        June 14, 2011 AT 7:10 am

        Hi Lindsay!! I’m actually not Jewish, but my boyfriend is so I’ve become immersed in the culture and love it!

    5. Rachel @ The Avid Appetite
      December 7, 2010 AT 3:52 pm

      Looks like a lot of fun! I absolutely adore Nutella. And rugalach for that matter! I just made Nutella sandwich cookies last night for an article on my site for later this week!

Parchment paper lined with protein balls.

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