Chocolate Nutella Rugelach

Rugelach, Rugelach, Rugelach, let me count the ways I love thee!

Rugelach was one of my favorite treats my grandmother Shoshana made when I was growing up. Hers were the traditional Ashkenazi version made with cinnamon sugar and nuts not Nutella and they took a lot longer to make because she made her cream cheese dough from scratch. So much work for something to disappear so quick! Only the love of a grandmother could tirelessly do that over and over 🙂

This version is Israeli-style because Nutella is a common Israeli staple at breakfast and in pastries. The store-bought puff pastry dough makes it super quick and easy. The cinnamon-sugar version usually has walnuts, but I prefer pecans with this Nutella version.

Here’s the quick and easy recipe:

1 Egg white for washing

1 Pkg. Puff Pastry Dough thawed

1/2 C. Chocolate Nutella Spread, warmed in the microwave

1/2 C. chopped Pecans

2 Tbs. Melted butter

1/4 C. Sugar

1/4 C. Water

Preheat oven to 400 degrees. Roll out Puff Pastry Dough on a lightly floured surface and cut out 2 10-inch discs. Place first disc on a round pizza pan lined with parchment paper. Spread 1/4 C. of the warmed Nutella ( I warmed it for about 20 seconds) on the disc, going all the way to a half inch from the edge. Sprinkle half of the chopped pecans across the disc. Layer the second disc on top. Spread melted butter across the disc and sprinkle with the other half of chopped pecans. Using a pizza cutter, slice the dis into 8 slices, like you would a pizza. Then, slice those pieces in half to make 16 slices. Beginning at the wide end of the slices, roll each one up into the Rugelach shape. Brush with egg white.

Bake for 18-20 minutes until slightly crisp. While Rugelach is baking, mix sugar and water in a saucepan. Bring to a boil, and reduce heat while mixing sugar in completely. When Rugelach is cool, gently pour glaze over the pastries and allow to cool before eating.

That’s it! My grandmother would be amazed at the simplicity.