Nutella Rugelach

Name: Nutella Rugelach
Ingredients: FOR THE DOUGH:; 8 ounces, weight Unsalted Butter, Room Temperature; 8 ounces, weight Cream Cheese, Room Temperature; 1/2 cups Sugar; 3 whole Egg Yolks; 1 teaspoon Pure Vanilla Extract; 1 pinch Coarse Sea Salt; 2-1/3 cups All Purpose Flour, Plus More For Rolling Out Dough; _____; FOR THE FILLING:; 4 ounces, weight Walnuts; 1/2 cups Sugar; 1/4 teaspoons Cinnamon; 1 pinch Sea Salt; 12 ounces, weight Nutella; 3 whole Egg Whites, Lightly Beaten

16 ingredients

4 steps

Ingredients

FOR THE DOUGH:
8 ounces, weight Unsalted Butter, Room Temperature
8 ounces, weight Cream Cheese, Room Temperature
1/2 cups Sugar
3 whole Egg Yolks
1 teaspoon Pure Vanilla Extract
1 pinch Coarse Sea Salt
2-1/3 cups All Purpose Flour, Plus More For Rolling Out Dough
_____
FOR THE FILLING:
4 ounces, weight Walnuts
1/2 cups Sugar
1/4 teaspoons Cinnamon
1 pinch Sea Salt
12 ounces, weight Nutella
3 whole Egg Whites, Lightly Beaten

Directions

1

1. 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.
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2. Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
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3. Preheat the oven to 350°F. 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 one third of the 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.
4

4. 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.