Chocolate Rugelach With Nutella

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This homemade rugelach recipe will teach you how to make cookies filled with Nutella. These chocolate hazelnut cookies are not overly sweet - perfect with coffee!

Here's what you'll need...

You'll Need:

– 235 grams (1 ¾ cups plus 3 tablespoons) all purpose flour – ½ teaspoon baking soda – ¼ teaspoon fine kosher salt – 140 grams (½ cup plus 2 tablespoons) cream cheese – 110 grams (½ cup plus 1 tablespoon) granulated sugar

You'll Need:

– 125 grams (½ cup plus 1 tablespoon) unsalted butter room temperature – 150 grams (½ cup) chocolate hazelnut spread (like Nutella) – 1 large egg white – 35 grams (3 tablespoons) turbinado sugar


- Mixer - Sheet pan - Silicone baking mat - Digital food scale (optional, but very helpful) - Bench scraper


Here's how to make chocolate rugelach with Nutella.

Sift Dry Ingredients:

Sift together flour, baking soda, and salt. Set aside.

Cream the Cream Cheese:

Beat together cream cheese and granulated sugar in a medium bowl using a hand or stand mixer fitted with a paddle attachment on medium speed until well combined. 

Cream the Butter:

Scrape down the sides of the bowl, and add in butter. Beat for an additional 2 minutes. Add flour in batches and continue to mix on low speed just until the flour is incorporated and a shaggy dough has formed.

Refrigerate the Dough:

Roll dough in a log and wrap in parchment paper or plastic wrap. Chill dough in the refrigerator for 2 hours until it has firmed up.

Form the Cookies:

Heat oven to 375°F (190°C). Remove the dough from the refrigerator; divide in half. Lightly flour a clean work surface. Roll each piece of dough into a 6 x 12 inch rectangle, about strip 1/32 inch thick.

Form the Cookies:

Clean up the edges using a bench scraper or knife. Spread a thin layer of chocolate hazelnut spread on each strip of dough. Cut the dough into a triangle by measuring 2 ½ inches at the base of the triangle.

Form the Cookies:

Roll each piece of dough, starting from the base of the triangle. Place on a baking sheet lined with a silicone baking mat spaced out 1 ½ in. apart. Brush with egg whites, and sprinkle turbinado sugar on top of each cookie.

Bake It Up:

Bake in preheated oven for 12-14 minutes, until tops are golden brown. Immediately transfer from baking sheet to a cooling rack.

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