Nutella Cream Cheese Rugelach

Indulge in the decadence of Nutella Cream Cheese Rugelach, a delightful fusion of buttery, flaky pastry and rich, chocolatey hazelnut filling. This easy-to-make treat features a cream cheese-enriched dough that’s chilled for maximum flakiness, then rolled around a luscious layer of Nutella, a touch of cinnamon, and an optional sprinkle of chopped nuts for added crunch. Perfectly golden and irresistibly tender, these crescent-shaped pastries are brushed with an egg wash for a crisp, glossy finish and can be dusted with powdered sugar for an elegant touch. Whether you're baking for a holiday platter or a cozy coffee break, this Nutella rugelach recipe is the perfect blend of classic Jewish pastry and modern indulgence, making it a must-try for any dessert lover.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 1 cup Unsalted butter, cold and cubed
• 8 ounces Cream cheese, cold and cubed
• 2 tablespoons Granulated sugar
• 1 teaspoon Vanilla extract
• 1 cup Nutella or chocolate hazelnut spread
• 1 teaspoon Ground cinnamon
• 0.5 cup Chopped hazelnuts or walnuts (optional)
• 1 unit Egg, beaten (for egg wash)
• 2 tablespoons Powdered sugar (for dusting, optional)

Directions

Step 1

In a food processor, combine the flour, sugar, and a pinch of salt. Pulse a few times to mix.

Step 2

Add the cold cubed butter and cream cheese to the dry ingredients. Pulse until the mixture resembles a coarse crumb.

Step 3

Add vanilla extract and continue to pulse until the dough starts to come together. Avoid overmixing.

Step 4

Divide the dough into two equal portions. Flatten each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.

Step 5

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 6

Lightly flour a clean surface and roll out one dough disc into a 10-12 inch circle about 1/8 inch thick.

Step 7

Spread half of the Nutella evenly over the surface of the dough, leaving a slight border around the edges.

Step 8

Sprinkle half of the cinnamon and, if desired, half of the chopped hazelnuts or walnuts over the Nutella.

Step 9

Using a sharp knife or a pizza cutter, slice the circle into 12 equal wedges (like a pizza).

Step 10

Starting from the wider end of each wedge, roll up the dough tightly towards the point to form a crescent-shaped pastry.

Step 11

Place the rolled rugelach seam-side down on the prepared baking sheet. Repeat with the second disc of dough and remaining filling.

Step 12

Brush the tops of the rugelach with beaten egg to ensure a golden finish.

Step 13

Bake the rugelach in the preheated oven for 22-25 minutes, or until golden brown and puffed.

Step 14

Allow the pastries to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Step 15

If desired, dust the cooled rugelach with powdered sugar before serving.

Nutrition Facts

Serving size	1093.1 grams (1093.1g)

Amount per serving	% Daily Value*
Calories	5256

Total Fat 383.00g	491%
Saturated Fat 199.50g	998%
Polyunsaturated Fat NaNg
Cholesterol 938mg	313%
Sodium 942mg	41%
Total Carbohydrate 386.30g	140%
Dietary Fiber 19.70g	70%
Total Sugars 187.20g
Protein 68.20g	136%

Vitamin D 158IU	789%
Calcium 684mg	53%
Iron 22mg	121%
Potassium 1969mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 5.2%

Carbs: 29.3%