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Rugelach on a serving platter.
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4 from 41 votes

Nutella Rugelach

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!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Jewish
Keyword: nutella rugelach
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