Description

Nutella Rugelach are tender, buttery pastries filled with creamy Nutella and gently dusted with cinnamon-sugar for a melt-in-your-mouth treat. These classic swirl cookies feature a rich, tangy cream cheese dough that bakes up flaky and golden, perfect for holidays or any time you’re craving a sweet, chocolate-hazelnut indulgence.

Ingredients

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For the Dough

1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 cups all-purpose flour
1/4 tsp salt

For the Filling

1 cup Nutella

For the Topping

1/4 cup granulated sugar (for dusting)
1 tsp ground cinnamon (optional, for dusting)

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Instructions

Prepare the Dough: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and fluffy. Add the all-purpose flour and salt, and mix just until the dough comes together and no streaks remain. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 1 hour so it can firm up and become easier to handle.
Preheat the Oven: Set your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and make clean-up easy.
Roll Out and Fill: On a lightly floured surface, roll out one disc of chilled dough into a 1/8-inch thick circle (about 9-10 inches in diameter). Spread a thin, even layer of Nutella over the surface of the dough using a spatula or backside of a spoon.
Shape the Rugelach: Using a sharp knife or pizza cutter, slice the dough circle into 12 equal wedges (like slicing a pizza). Starting from the wide end of each wedge, gently roll each piece up towards the point to form a crescent shape.
Top and Bake: Place each rolled rugelach, seam side down, on the prepared baking sheet, spacing them slightly apart. In a small bowl, mix the granulated sugar and optional ground cinnamon, then sprinkle the mixture evenly over the tops of the rugelach. Bake for 18–22 minutes, or until the pastries are golden brown.
Cool and Serve: Let the rugelach cool on a wire rack. Dust with additional sugar if desired before serving for a pretty finish and extra sweetness.

Notes

For even flakier rugelach, use cold butter and cream cheese when mixing the dough and chill well before rolling out.
If your Nutella is too stiff to spread, microwave it for 10-15 seconds to soften.
Try adding chopped toasted hazelnuts for extra crunch inside the filling.
Rugelach can be made ahead and frozen — just bake straight from the freezer; add an extra minute or two to baking time.

Nutrition

Serving Size: 1 rugelach
Calories: 210
Sugar: 8g
Sodium: 50mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg