Recipe: Nutella Rugelach

This is an easy variation of the traditional rugelach....kids will love the Nutella!

INGREDIENTS

• 8 oz cream cheese (room temp)
• 1/2 lb unsalted butter (room temp)
• 1/4 cup sugar
• 1/4 teaspoon Kosher salt
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup Nutella (or small jar)
• 3/4 cup raisins
• 1 cup chopped mixed nuts
• 1 egg beaten with 1 Tablespoon milk for egg wash
• 2 Tablespoons sugar 1 teaspoon ground cinnamon to dust tops

DIRECTIONS

STEP 1 - PREP AND REFRIGERATE

• 1. In a mixer, blend the cream cheese and the butter until light and fluffy
• 2. Add sugar, salt and vanilla
• 3. On low speed mixer, add the flour slowly until it just clumps together
• 4. Dump the mix onto floured work surface and roll into a ball or a log.
• 5. Cut the ball, or log, into quarters
• 6. Wrap in plastic and refrigerate for 1 hour
• 7. Mix the Nutella, raisins and nuts (set aside)

STEP 2 - ROLL OUT THE DOUGH

• 1. Flour your work surface
• 2. Have your baking tray with parchment paper ready
• 3. Roll out one of the pieces of dough into an 8-9 inch circle
• 4. Spread 1/4 of the Nutella/raisin/nut mix evenly on the circle
• 5. Cut the circle into quarters (4 wedges)
• 6. Cut each quarter into 3 more wedges
• 7. Starting with the widest part of the triangle, gently roll toward the narrow point and place onto baking tray, tucking the side points under the rugelach.
• 8. Refrigerate.
• 9.Repeat steps 3-8 for the remaining pieces of dough.
• 10. Put the last batch into the refrigerator for 30 minutes.
• 11.Preheat the oven 350 degrees F (or 180 C or Gas Mark 4)

STEP 3 - TIME TO BAKE

• 1  Confirm the oven is pre-heated
• 2  Remove trays from refrigerator
• 3  Brush the rugelach with the egg wash
• 4  Lightly sprinkle the sugar/cinnamon evenly over each rugelach
• 5  Place tray/trays in oven and bake for 20-30 minutes until golden brown
• 6  Remove and place on cooling rack

Source: Submitted by VICTORIA & VANESSA