Intro
Hi, I am Dulcia. I love baking tender, buttery cookies that feel both familiar and a little indulgent. These Nutella Rugelach are my creamy take on a classic crescent cookie – soft cream cheese dough, a Nutella center, and a spiced walnut crunch. They are perfect for gifting or a cozy afternoon with coffee.
Origins
Rugelach are a traditional Jewish pastry with roots in Eastern Europe. The name and the idea vary across regions, and you can read more about the pastry on Wikipedia for historical context. My version uses a cream cheese dough for tenderness and Nutella for an easy, modern filling. For food safety guidance on dairy handling, I often consult USDA resources.
Ingredients
- 8 ounces unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1/2 cup sugar
- 3 large egg yolks (save whites for later)
- 1 teaspoon pure vanilla extract
- Pinch of coarse salt
- 2 2/3 cups all-purpose flour (plus more for rolling out dough)
- 4 ounces walnuts
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- Pinch of salt
- 12 oz Nutella
- 3 egg whites (lightly beaten)
I keep this recipe on rotation and link to some of my other rich, cream cheese based recipes like my Philadelphia cheesecake filling and an indulgent cheesecake roll. See those here: Philadelphia cheesecake filling and Cinnamon roll cheesecake. If you enjoy breads and party bites, you might also like this Cheesecake Factory bread twist I tested: Cheesecake Factory bread twist.
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour.
- Remove dough from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
- Preheat the oven to 350 F. Line baking sheets with parchment paper. On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Spread evenly with Nutella – it may help to have the Nutella a bit melted so it does not tear the dough while spreading. Sprinkle with one-third of the walnut mixture. Gently press ingredients into dough with your fingers.
- Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg white. Bake until golden brown, about 25 minutes. Cool slightly before serving.
Creamy Nutella Crescent Cookies
- Total Time: 1 hour 55 minutes
- Yield: 48 cookies 1x
Description
Buttery cream cheese cookie dough filled with Nutella and a walnut-sugar-cinnamon mixture, shaped into crescents and baked until golden.
Ingredients
- 8 ounces unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1/2 cup sugar
- 3 large egg yolks (save whites for later)
- 1 teaspoon pure vanilla extract
- Pinch of coarse salt
- 2 2/3 cups all-purpose flour (plus more for rolling out dough)
- 4 ounces walnuts
- 1/2 cup sugar (for walnut mixture)
- 1/4 teaspoon cinnamon
- Pinch of salt
- 12 oz Nutella
- 3 egg whites (lightly beaten)
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed, add sugar and beat until fluffy, then beat in egg yolks one at a time, followed by vanilla and salt; reduce speed to low and beat in flour.
- Remove dough from bowl, divide into 3 pieces, pat into disks, wrap in plastic wrap, and refrigerate for at least 1 hour and up to overnight.
- In a food processor, combine walnuts, sugar, cinnamon, and salt and pulse until fine.
- Preheat oven to 350?F and line baking sheets with parchment paper; on a lightly floured surface roll one piece of dough into a 12-inch round less than 1/8 inch thick, spread evenly with Nutella (warm if needed), sprinkle with one-third of the walnut mixture, and gently press into the dough.
- Cut the round into 16 wedges, roll each from the base to form crescents and pinch to seal, place on baking sheets, repeat with remaining dough and filling, brush tops with beaten egg white, and bake until golden brown, about 25 minutes.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
Tips
- Chill the dough well. A cold dough is easier to roll and keeps the crescents from spreading.
- Warm the Nutella briefly in a microwave-safe bowl to soften it for easier spreading. Do not overheat.
- Use finely chopped or pulsed walnuts so the filling layers evenly and rolls without tearing.
- If you want perfectly even wedges, mark the round lightly into 16 slices before cutting.
Variations
- Swap walnuts for pecans or almonds for a different flavor profile.
- Replace Nutella with raspberry jam plus a smear of chocolate for a fruity twist.
- Make mini rugelach by cutting the round into 24 wedges instead of 16 for bite-sized cookies.
FAQ
Q: Can I freeze the dough?
A: Yes. Wrap disks tightly and freeze up to 1 month. Thaw in the refrigerator overnight before rolling.
Q: Can I use store-bought puff pastry instead of this dough?
A: You can, for a quicker version, but the texture will be flakier rather than tender and cream cheese rich.
Q: How long do these stay fresh?
A: Stored in an airtight container at room temperature, these stay good for about 3 days. You can refrigerate up to a week, or freeze baked cookies for up to 1 month.
Conclusion
These Nutella Rugelach are one of my favorite make-ahead treats. They look impressive but are quite manageable to make. If you try them, let me know how you filled them, and tag any photos when you share. For general pastry history check Wikipedia and for food safety and dairy handling see USDA. Enjoy a warm crescent with a cup of coffee.