Crispy, Flakey Nutella Rugelach

December 22, 2017

I have no idea how I lived the majority of my life without Nutella. Never. Even. Heard. Of. It. But all that changed a few months ago when Chase brought some home from a trip offshore... and just like that, I became an addict. Now, I have the Costco Mega Two Pack in my pantry at all times and look for any excuse to use it (I often settle with just a spoon, sorry, not sorry). But for a more socially acceptable way to consume Nutella, here's a rugelach recipe, perfect for the holidays... 

 

Ingredients:

  • 2 cups all-purpose flour 

  • 1 cup unsalted butter, chilled cubed 

  • 8 ounces cream cheese, chilled and cubed 

  • 1 tablespoon kosher salt 

  • 2 tablespoons sour cream 

  • 1/2 teaspoon cinnamon 

  • Pinch of nutmeg 

  • 1 cup Nutella 

  • Turbinado sugar, for sprinkling  

  • 1 egg, beaten 

Directions:

  1. Add flour and cubed butted to a food processor and mix until the mixture resembles wet sand. 

  2. Transfer the butter mixture to a large mixing bowl and add chilled, cubed cream cheese, salt, sour cream, cinnamon, and nutmeg. Mix everything together, making sure to break up the cream cheese, until the mixture is crumbly. 

  3. Dump the dough out onto a sheet of foil, forming the dough into a thick disk. Chill for at least 30 minutes, up to 24 hours. 

  4. Preheat oven to 350 degrees and line baking sheets with parchment paper. Sprinkle turbinado sugar on parchment paper. 

  5. Flour cutting board and roll the dough into a ball. Press the ball into a flat disk, approximately 3/4 inch thick. Form the dough into a symmetrical 12 inch circle. Use a pizza cutter to cut away any uneven sides. 

  6. Spread Nutella evenly over the entire circle. Use a pizza cutter to cut the circle into 16 equal-sized wedges. 

  7. Roll each wedge up, starting with the bigger side. Place the rugelach seam side down onto the parchment paper. Brush each rugelach with egg wash and sprinkle with turbinado sugar.

  8. Bake for 15-20 minutes, until golden brown. 

 

 

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