Nutella Rugelach for Hanukkah

This homemade nutella rugelach uses a traditional recipe but with nutella in place of jam or chocolate chips. 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 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. 😉

I tweeted for rugelach recipes and ended up using this recipe from Martha Stewart. I followed the recipe for the most part, however for one batch of the dough I took it upon myself to make Nutella rugelach. I saw the jar in the pantry and simply couldn’t resist. It was calling my name. 🙂

3 words – A MAAY ZING! The nutella filling was incredible paired with the pastry dough and walnut mixture, however I also really liked the apricot/chocolate filling. Apricot is one of my favorite jams and chocolate is well… chocolate, so it makes sense that the combo was delicious.

The process of making the rugelach was pretty easy. Although, I did have to google “how to roll pastry dough out in a circle” after having my first disk of dough roll out into quite an odd shape. Thank goodness for google!

Nutella Rugelach

5 from 2 votes

This homemade nutella rugelach uses a traditional recipe but with nutella in place of jam or chocolate chips. The perfect sweet treat for Hanukkah.

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Prep Time 20 minutes

Cook Time 25 minutes

Servings 48

Ingredients

FOR THE DOUGH

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

FOR THE FILLING

• 4 ounces walnuts
• 1/2 cup sugar
• 1/4 teaspoon of cinnamon
• Pinch of salt
• 12 oz nutella

FOR FINISHING

• 3 egg whites, lightly beaten

Instructions

 

• Make the dough: 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. 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.
• Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
• 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.
• 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.

Notes

• Adapted and inspired by this recipe.

Author: Brittany Mullins

Course: Dessert

Cuisine: Jewish

Keyword: nutella rugelach

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