Nutella Cream Cheese Rugelach Recipes

NUTELLA RUGELACH

Steps:

• 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.
• In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
• 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.
• 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.

NUTELLA RUGELACH

Steps:

• In a medium bowl, whisk together sugar, salt and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
• (If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream and vanilla and combine. Lastly, add in flour and mix just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients but both are delicious.)
• Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or ideally overnight. It also freezes well for up to 2 months.
• Pre heat oven to 350 F.
• Roll out each ball into a 9 inch circle about 1/8 inch thick on a floured surface into a circle, keeping the other balls in the fridge until you are ready for them. Make sure to use enough flour to prevent sticking.
• Eat a spoonful of Nutella.
• Spread a thin layer of Nutella on the circle, sprinkle with sugar and hazelnuts.
• Cut the circle into 12 triangles like a pizza. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a parchment lined cookie sheet, and freeze for 30 minutes to prevent spreading. Repeat with other balls.
• Brush rugelach with egg wash, sprinkle with more sugar and bake for 25 minutes or until golden. Cool for 5 minutes on the cooking sheet and then finish cooling on cooling rack.

NUTELLA CREAM CHEESE RUGELACH

Steps:

• Cream the sugar with the butter and cream cheese.
• Blend in the flour, cocoa powder, salt and vanilla extract.
• Stir to make a soft dough, adding a little flour as necessary if dough is too sticky.
• Turn dough out onto a lightly floured board and pat into a flattened disk.
• Wrap in plastic and chill for 30 to 60 minutes or overnight.
• (Food processor method: Use the steel knife and place the flour, salt, cocoa and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30 to 60 minutes or overnight.).
• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• Divide dough in half. Roll each portion into a 10-inch circle on a well-floured board.
• Be careful as dough is delicate.
• Spread chocolate filling on dough, then sprinkle on sugar, cinnamon and nuts.
• Roll up each edge into a miniature crescent. If using jam, spread on jam, then sprinkle on sugar, cinnamon and nuts.
• Brush with beaten egg white.
• Bake until done - about 25 minutes.
• Dust with confectioners' sugar if desired.