When you want a bakery-style pastry that feels special but is totally doable at home, Nutella Rugelach is the perfect recipe. These little crescent cookies are tender and flaky thanks to a rich cream cheese dough, then rolled up with Nutella for a smooth chocolate-hazelnut filling in every bite.
Unlike store-bought pastries, homemade rugelach tastes fresher, flakier, and more flavorful—and they’re perfect for holidays, cookie trays, brunch spreads, or anytime you want an elegant chocolate treat.
Ingredients
Makes 24 rugelach
For the Dough
- 8 oz (225g) cream cheese, softened
- 1 cup (230g) unsalted butter, softened
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
For the Filling
- 3/4 cup (200g) Nutella (more if you like extra filling)
- 1/3 cup (40g) finely chopped hazelnuts or walnuts (optional)
- 2 tablespoons mini chocolate chips (optional)
For Topping
- 1 large egg (for egg wash)
- 2 tablespoons granulated sugar (or cinnamon sugar)
- Optional: powdered sugar for finishing
Preparation Time
- Prep time: 25 minutes
- Chill time: 1 hour (or overnight)
- Bake time: 18–22 minutes
- Total time: About 2 hours
Step-by-Step Instructions
Step 1: Make the Dough
In a large bowl, beat cream cheese and butter until smooth and creamy. Mix in sugar, salt, and vanilla (if using).
Add flour and mix just until a soft dough forms (don’t overmix).
Step 2: Chill
Divide dough into 2 discs, wrap tightly, and refrigerate for at least 1 hour (this makes rolling easier and creates flakier layers).
Step 3: Roll and Fill
On a lightly floured surface, roll one disc into a 10–11 inch circle. Spread a thin, even layer of Nutella over the dough, leaving a small border at the edge.
Sprinkle with nuts or mini chocolate chips if using.
Step 4: Cut and Shape
Cut the circle into 12 wedges like a pizza. Roll each wedge from the wide end to the tip to form a crescent. Place on a parchment-lined baking sheet with the tip tucked underneath.
Step 5: Repeat
Repeat with the second dough disc to make the remaining rugelach.
Step 6: Chill Again (Optional but Helpful)
Chill shaped rugelach for 15–20 minutes before baking to help them hold their shape.
Step 7: Bake
Preheat oven to 350°F (175°C). Brush rugelach with egg wash and sprinkle with sugar (or cinnamon sugar).
Bake for 18–22 minutes, until golden brown.
Step 8: Cool and Serve
Cool on the baking sheet for 5 minutes, then transfer to a rack. Dust with powdered sugar if desired.
Serving Suggestions
- Serve with coffee, espresso, or hot chocolate for a cozy treat.
- Add to a holiday cookie tray for an elegant pastry option.
- Pair with fresh berries for a lighter contrast.
- Drizzle with melted chocolate for extra dessert vibes.
- Store in a tin and gift them as homemade bakery-style cookies.
Nutritional Highlights
| Nutrient | Per Serving (1 rugelach) |
|---|---|
| Calories | 165 |
| Protein | 2 grams |
| Total Fat | 11 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 15 grams |
| Sugars | 7 grams |
| Fiber | 1 gram |
| Sodium | 85 milligrams |
Nutritional Notes:
- Cream cheese and butter create the tender, flaky pastry texture.
- Nutella adds rich chocolate-hazelnut flavor and sweetness.
- Adding nuts boosts crunch and adds healthy fats.
Tips for Perfect Rugelach
- Chill the dough well—warm dough gets sticky and won’t bake as flaky.
- Spread Nutella in a thin layer so it doesn’t ooze out too much.
- Use parchment paper for easy cleanup and no sticking.
- Tuck the point underneath each cookie to keep them from unrolling.
- For crispier edges, bake until deeply golden.
Variations to Try
- Nutella + Raspberry: Add a thin layer of raspberry jam under the Nutella.
- Cinnamon Sugar: Skip Nutella and fill with butter + cinnamon sugar for a classic version.
- Crunchy Hazelnut: Use chopped toasted hazelnuts for extra flavor.
- Orange Chocolate: Add a little orange zest to the dough or filling.
- Mini Rugelach: Cut smaller wedges for bite-size pastries and reduce bake time slightly.
These Nutella Rugelach are flaky, buttery, and filled with smooth chocolate-hazelnut goodness in every swirl. They look fancy, taste like a bakery treat, and are surprisingly simple once you see how the dough rolls and bakes.
Whether you make them for holidays, brunch, gifting, or just a cozy weekend bake, this recipe guarantees a tender, chocolatey bite every time.
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