The secret to these classic crescent cookies is Nutella!
Originally from Eastern Europe, rugelach rolled cookies are traditionally filled with sweet accents like jam, sugar, cinnamon, nuts, and raisins. The following recipe uses the same classic technique but with a chocoholic in mind. The use of Nutella makes for a predictably satisfying treat.
Equipment: cutting board, chef’s knife, dry and wet measuring cups, measuring spoons, hand or standing mixer, plastic wrap, food processor, rubber spatula, baking sheet, pizza cutter (optional), spatula
Dough Ingredients: 8 ounces cream cheese at room temperature
2 sticks unsalted butter at room temperature
¼ cup sugar
pinch of kosher salt
2 cups flour
Filling Ingredients:
1 cup Nutella or chocolate spread
2 cups miniature chocolate chips
¾ cup chopped pecans, toasted
½ cup sugar
½ teaspoon cinnamon
Topping Ingredients: ¼ cup sugar ½ teaspoon cinnamon
1. Using a hand or standing mixer, beat the cream cheese and butter until light and fluffy, about 1 minute. Add the sugar and salt, and blend well. Add the flour and mix until just combined (do NOT overbeat). On a floured cutting board, roll the dough into a ball. Cut the ball in quarters and shape each quarter into a disc. Wrap each piece in plastic and refrigerate for 1 hour.
2. Meanwhile, prep the filling ingredients by combining the chocolate chips, pecans, sugar, and cinnamon in a bowl. Then prepare the topping ingredients by combining the remaining sugar and cinnamon in a bowl. Preheat the oven to 350°F.
3. Remove the dough from the refrigerator one disc at a time. Roll each ball of dough into a large circle, about 1/8-inch thick and 10-12 inches in diameter, on a floured cutting board. Spread the dough with ¼ cup Nutella and sprinkle evenly with ¾ cup chocolate chip-pecan mixture. Press lightly into the dough. Using a pizza cutter if you have one, cut the circle into 12 equal wedges. Roll each wedge, starting from the wide end and ending with the point, to form a crescent.
4. Dip each rugelach into the topping mixture and coat on all sides. Place the cookies 2 inches apart on a baking sheet, either greased or lined with parchment paper or a nonstick liner. Chill for 15 minutes before baking.
5. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Store in an airtight container for up to one week.
Makes 48 rugelach.
"Rugelach are made by spreading a filling on triangular-shaped pieces of dough rolled into crescents, NOT by spreading filling on a large rectangular piece of dough, rolling it into a log and then slicing it. There's a right way to cook, a wrong way to cook, and then there's my way . . . because It's Lauren, of Course!"
