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Chocolate-Nut Rugelach

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Delicious Chocolate Nut Rugelach made easy using a slice and bake process instead of the complicated crescent routine which makes this recipe perfect during the holidays when time is precious. Whip up these Nutella and nut-laced pastries any time you need a dessert to feed your chocolate-loving friends. Wrap them in a decorative gift box and gift them to family and friends during the holidays.

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Rate this recipe 4.8/5 (8 Votes)

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon baking powder
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 sticks chilled unsalted butter, cut into pieces
  • 2 large egg yolks
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 (13-ounce) jar Nutella, divided
  • 1 1/2 cups pistachios, pecans, and/or walnuts, divided, finely chopped
  • 2 tablespoons demerara sugar, divided
  • 1 teaspoon flaky sea salt, divided, plus more to top
  • 1 large egg, beaten to blend

Details

Servings 24
Preparation time 40mins
Cooking time 70mins
Adapted from bonappetit.com

Preparation

Step 1

Pulse cocoa, brown sugar, Kosher salt, baking powder, and 2½ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.

Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until smooth and homogenous. Divide in half and form into ¾-inch thick disks. Wrap in plastic and chill until firm, about 2 hours.

Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.

Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12-inch square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of the nuts, 1 tablespoon demerara sugar, and ½ teaspoon sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 tablespoon demerara sugar, and ½ teaspoon sea salt.

Slice logs 1-inch thick and transfer to parchment-lined baking sheets, spacing 1½-inches apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25 to 30 minutes; let cool.

MAKE AHEAD: Dough can be made 1 month ahead and kept in the freezer, completely thaw the dough in the refrigerator before use.

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