Nutella rugelach is a delightful variation on the classic pastry — flaky, buttery dough wrapped around a rich chocolate-hazelnut filling. These bite-sized treats are simple to make, crowd-pleasing, and perfect for holidays or casual gatherings.

What Is Rugelach?

Rugelach is a traditional Jewish pastry made with a tender, flaky dough and a sweet filling. Often enjoyed for the Sabbath and Hanukkah, classic fillings include fruit preserves, nuts, and raisins. This version swaps the usual fruit filling for Nutella and toasted hazelnuts for a more indulgent, chocolate-hazelnut treat.

Why You’ll Love This Recipe

Simple – Made from staple ingredients you likely already have on hand.

Easy – No advanced baking skills required; the method is straightforward.

Crowd-pleaser – Rich, buttery, and chocolatey — these disappear fast at gatherings.

Ingredients

• Cream cheese – provides a tender, slightly tangy dough.
• Unsalted butter – for flakiness and rich flavor.
• Granulated sugar – adds sweetness and helps with browning.
• Kosher salt – balances and enhances the flavors.
• Vanilla extract or vanilla paste – adds depth to the dough.
• All-purpose flour – forms the structure of the pastry.
• Hazelnuts – toasted and chopped for crunch and to complement Nutella.
• Nutella – the main filling; warm slightly for easier spreading.
• Egg – mixed with a little water or milk for an egg wash to give the rugelach a golden finish.

Tools

• Electric mixer or food processor
• Rolling pin
• Dental floss, sharp knife, or pizza cutter for slicing
• Sheet pans
• Pastry brush for egg wash

How To Make Nutella Rugelach

1. In a large bowl, beat cream cheese and butter until light. Add granulated sugar, salt, and vanilla, then with the mixer on low, add the flour and mix until just combined.
2. Turn the dough onto a floured surface, form into a ball, divide into quarters, wrap each portion, and refrigerate for 1 hour.
3. Prepare the filling by combining brown sugar, a small amount of granulated sugar, ground cinnamon, and chopped hazelnuts.
4. On a well-floured board, roll each dough portion into a 9-inch circle. Spread a thin layer of warm Nutella over each circle, then sprinkle with the hazelnut-sugar filling and press lightly.
5. Either cut the circle into wedges and roll each wedge from the narrow end to form crescents, or roll the dough into a log, slice with dental floss for even rounds, and shape as desired.
6. Place the shaped rugelach on parchment-lined baking sheets, chill for 30 minutes, then brush with egg wash.
7. Mix a little granulated sugar with cinnamon and sprinkle over the pastries. Bake at 350°F (175°C) for 15–20 minutes, until lightly golden. Transfer to a wire rack to cool.

Rolling Tips

For neat slices when using the rolled-log method, dental floss works very well. If cutting wedges, a sharp knife or pizza cutter gives cleaner triangular pieces before rolling into crescents.

How To Store Nutella Rugelach

Store cooled rugelach in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1–2 weeks. Bring to room temperature before serving for best texture and flavor.

Frequently Asked Questions

Can I prepare the dough ahead of time?

Yes. The dough can be shaped into discs, wrapped, and frozen for up to 3 months. You can also assemble the unbaked rugelach and freeze them on the baking sheet, then transfer to a bag. Thaw to room temperature before baking.

Can I use a food processor to make the dough?

Yes. A food processor speeds preparation and works well to incorporate the butter and cream cheese into the flour quickly. Be careful not to overwork the dough.

Can I use a different chocolate spread instead of Nutella?

Absolutely. Any chocolate-hazelnut spread works, and other nut butters can be used for a different flavor profile. Adjust sweetness to taste if using a spread that’s less sweet than Nutella.

Nutella Rugelach

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5 Stars

98991 from 1 review

• Author: Mila
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  Total Time: 1 hour 25 minutes
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  Yield: About 24–32 cookies