Chocolate-Nut Rugelach

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.

Photo by Joy B.
Adapted from bonappetit.com
None

PREP TIME

40

minutes

TOTAL TIME

70

minutes

SERVINGS

24

servings

PREP TIME

40

minutes

TOTAL TIME

70

minutes

SERVINGS

24

servings

Adapted from bonappetit.com

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

Directions

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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