Makes 15 1-1/4 inch cookies
2-1/3 cups flour
1/4 cup granulated sugar
1/2 tsp. table salt
1 stick cold butter, cut into about 10 pieces
8 oz. cold cream cheese, cut into about 10 pieces
8-10 tbsp Nutella
1 large egg
1 Tbs. water
- In a large food processor briefly pulse flour, sugar and salt to blend ingredients. Scatter cream cheese and butter on dry ingredients. Continue to pulse until dough begins to come together in large clumps.
- On a floured surface, divide dough into four pieces. Knead each piece until smooth. Shape each piece into a flat 6X3 inch rectangle and wrap in plastic wrap. Refrigerate until chilled about 2 hours.
- On a lightly floured surface, working with one piece of dough at a time, roll the dough into a rectangle slightly larger than 5 x13 inches. Dust with additional flour as needed. Using a knife to trim off the ragged edges to make a 5×13-inch rectangle.
- Position the dough with one long edge facing you. Using a metal offset spatula, spread about 1-1/2 tbsp of Nutella on the dough.
- Using the plastic wrap as an aid, roll up the dough jelly roll-style beginning with one long side. Wrap in plastic and refrigerate until firm, at least 1 hour. Repeat with remaining dough and Nutella
- Position racks in the top and bottom thirds of the oven and heat the oven to 350 degrees. Line two cookie sheets with parchment paper.
- In a small bowl, mix the egg and water with a fork until blended.
- Unwrap one roll and set on a cutting board. Using a serrated knife and a ruler, cut the roll into 1-1/4-inch-wide pieces. Arrange cookies seam side down 1 inch apart on the cookie sheets. Repeat with the remaining rolls. Lightly brush the tops with the egg mixture and sprinkle with turbinado sugar. Bake until the rugelach are golden brown, 28 to 30 minutes, swapping the cookie sheets’ positions about halfway through. Let cool on the sheets for about 20 minutes. Transfer to a rack to cool completely.
Recipe from Fine Cooking