Want to learn how to make rugelach? This homemade rugelach recipe will teach you how to make cookies filled with chocolate Nutella. This dough recipe can also be used and substituted with your own filling of choice! The possibilities are endless for these easy, not overly sweet, chocolate hazelnut cookies.
Sift together flour, baking soda, and salt. Set aside.
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. 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.
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.
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 (15 x 30 centimeters) rectangle, about strip 1/32 inch (.79 millimeters) thick. 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 (6 centimeters) at the base of the triangle. Roll each piece of dough, starting from the base of the triangle. Place on a baking sheet lined with a silicone baking mat or parchment paper spaced out 1 ½ inches (4 centimeters) apart. Brush with egg whites, and sprinkle turbinado sugar on top of each cookie.
Bake in preheated oven for 12-14 minutes, until tops are golden brown. Immediately transfer from baking sheet to a cooling rack. Once completely cooled, cookies can be stored in an air-tight container at room temperature for up to 1 week.
To freeze fully baked cookies, store in an air-tight container and place in the freezer for up to 3 months.