Nutella Rugelach

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I love baking with Nutella. It’s such a great ingredient that I tend to add it to just about any recipe with chocolate or hazelnut in it. These Nutella rugelach are filled with Nutella spread and are so delicious and simply irresistible. Perfect next to a cup of coffee or tea on a cold winter day.

Nutella Rugelach

Photo:Natalie Levin

Nutella Rugelach

For the dough:

  • 500 grams (3 1/2 cups) flour
  • 8 grams (2 tsp.) instant dry yeast
  • 70 grams (1/3 cup) sugar
  • 80 grams (3/4 stick) softened butter
  • 1 egg
  • 2 egg yolks
  • 100 grams (1/2 cup) sour cream
  • 50 ml. milk
  • 1 tsp. pure vanilla extract
  • 4 grams fine salt

For the filling:

  • 1 jar Nutella spread

For brushing:

  • 1 egg (scrambled)
  • 1 tsp. salt
  • 1 tbsp. water

For glaze:

  • 100 ml. (1/2 cup) water
  • 100 grams (1/2 cup) sugar
  • 2 tbsp. honey
  1. Dough: in a bowl of your mixer put together flour, yeast, sugar, butter, egg, egg yolks, sour cream, milk, vanilla and salt and knead together for 10 minutes or until dough is relatively uniform and sticky.
  2. Transfer the dough to a lightly greased bowl, cover and refrigerate for about 6-7 hours (preferably overnight).
  3. Divide your dough into two parts.
  4. Create ruglach: on a floured surface roll out the dough into a square the size 25*25 cm.
  5. Spread an even layer, not too thick, of Nutella spread.
  6. Fold the square in the center to create a rectangle the size 25*13 cms. Turn the rectangle so that the stitch will be in front of you.
  7. Roll out the rectangle formed until the dough is about 4-5 mm thick. It is important to keep the shape of the rectangle.
  8. Cut the rectangle approximately to 15-20 isosceles triangles with sides long.
  9. Roll each triangle from the base to the tip to create a ruglach.
  10. Place your prepared ruglachs on an oven rack lined with baking paper.
  11. Cover and let rise for about 40-50 minutes, or until the ruglach almost double their volume.
  12. While rising Preheat the oven to 175 degrees.
  13. In a small bowl beat together egg, salt and water into a smooth mixture and gently spread the ruglachs before baking.
  14. Bake the ruglach for about 16-20 minutes or until it getrs golden and fragrant.
  15. Sugar glaze: in a small pot mix water, sugar and honey together and bring to a boil over a high heat. Allow the mixture to boil for 3-4 minutes and remove from heat.
  16. Glazed the ruglach as soon as it’s out of the oven and let cool at room temperature.
  • The rugelach are at its best on the day of baking.
  • Instead of Nutella you can use any other spread you like.