Nutella Rugelach

These tiny treats are kind of a cross between pastry and cookie – they’re so cute and so morish!

rugelach

Makes: 48 cookies

What you need

  • 300g plain flour
  • 250g butter, at room temperature
  • 250g cream cheese (full fat)
  • 4 Tbsp caster sugar
  • 1/2 tsp salt
  • 6 Tbsp nutella
  • 1 egg yolk

How to put this together

  1. Put butter + cream cheese in mixing bowl. Using paddle beater, mix on low speed until they’re just mixed
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  2. Add flour + caster sugar + salt. Mix on low speed until the dough forms. Do NOT over mix!
  3. Divide the dough into 3 portions. Wrap each portion in plastic wrap, and flatten to a round flat disc. Put in the fridge, and leave them overnight.
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  4. Take dough out from the fridge, and leave for 30 mins.
  5. Roll each dough between two sheets of parchment paper into a large circle, with diameter of 10-12 inches.
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  6. Freeze each rolled-out dough sheet for 15 mins
  7. Preheat oven 175 C
  8. Take a sheet out from the freezer, gently peel off parchment paper from one side, put the paper back on. Turn the dough over, and gently peel off the other side.
  9. Spread 2 Tbsp nutella on the dough, leaving about 1 cm space from the edge
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  10. Using a long sharp knife, cut them into 16 wedges (cut into quarters, then 4 wedges in each quarter)
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  11. Starting from the end of the wedge, gently roll up towards the pointy end. Place this onto baking sheet.
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  12. Beat egg yolk with 1 Tbsp water to make egg wash.
  13. Brush each pastry with egg wash
  14. Bake for 22-25 mins
  15. Leave on the tray for a few mins, then transfer to cool on a wire rack.

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