Nutella Rugelach are buttery, flaky pastry cookies rolled up with a rich swirl of Nutella and baked until golden. Each little crescent has tender, cream-cheese dough on the outside and gooey, chocolate-hazelnut filling on the inside—like a tiny, fancy pastry you can eat in two bites.
Nutella Rugelach – Flaky, Chocolatey, and Totally Addictive
Print ThisIngredients
- For the Dough:
- 2 cups all-purpose flour
- ¼ tsp salt
- ¼ cup granulated sugar
- 1 cup (225 g) cold unsalted butter, cubed
- 8 oz (225 g) cold cream cheese, cubed
- 1 tsp vanilla extract
- For the Filling:
- ¾–1 cup Nutella (chocolate-hazelnut spread)
- 2–3 tbsp granulated or brown sugar (optional)
- ¼–⅓ cup finely chopped hazelnuts or walnuts (optional)
- For Topping:
- 1 egg, beaten with 1 tbsp milk or water
- 2–3 tbsp coarse or granulated sugar
Instructions
- 1. Make the Dough
- 2. In a large bowl (or food processor), combine flour, salt, and sugar. Cut in cold butter and cream cheese until the mixture forms coarse crumbs and begins to come together. Add vanilla and gently bring it into a soft dough. Divide into 2–3 discs, wrap, and chill for at least 1–2 hours.
- 3. Prep the Oven and Pans
- 4. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- 5. Roll the Dough
- 6. Working with one disc at a time, roll it on a lightly floured surface into a 10–12 inch circle.
- 7. Add the Nutella Filling
- 8. Spread a thin, even layer of Nutella over the dough, leaving a small border. Sprinkle with sugar and chopped nuts if using.
- 9. Cut and Roll
- 10. Cut the circle into 12–16 wedges. Starting at the wide end of each wedge, roll toward the point to form crescents. Place on prepared baking sheets, point-side down.
- 11. Chill (Optional)
- 12. Chill the shaped rugelach on the trays for 15–20 minutes for cleaner layers and better shape.
- 13. Egg Wash & Sugar
- 14. Brush each rugelach with egg wash. Sprinkle with coarse or granulated sugar.
- 15. Bake
- 16. Bake for 18–22 minutes, or until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
If the dough cracks slightly when rolling, gently press it back together with your fingers. You can create flavor variations by adding a sprinkle of cinnamon or a few mini chocolate chips with the Nutella. Rugelach keep well in an airtight container at room temperature for 3–4 days or can be frozen for longer storage. Let frozen rugelach thaw at room temperature before serving.
This recipe uses a classic cream cheese rugelach dough that’s soft, easy to work with, and bakes up beautifully crisp and flaky. Rolled with Nutella and a light sprinkle of sugar or nuts, these cookies feel bakery-worthy but are surprisingly simple to make at home.
Perfect for holidays, gifting, dessert trays, or just a sweet treat with coffee, Nutella Rugelach are the kind of cookies that disappear quickly and always have people reaching for “just one more.”
Why You’ll Love This Recipe
Ultra Flaky Dough – Cream cheese and butter create a tender, pastry-like cookie.
Nutella Swirl – Rich, chocolate-hazelnut filling in every bite.
Impressive but Easy – Looks bakery-fancy, but the dough comes together quickly.
Great for Sharing – Perfect for cookie boxes, parties, or make-ahead treats.
Ingredients
For the Rugelach Dough:
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup (225 g) cold unsalted butter, cut into cubes
- 8 oz (225 g) cream cheese, cold and cubed
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Filling:
- ¾–1 cup Nutella (or other chocolate-hazelnut spread), softened slightly
- 2–3 tbsp granulated sugar or brown sugar (optional, for extra sweetness)
- ¼–⅓ cup finely chopped hazelnuts or walnuts (optional, for crunch)
For Topping:
- 1 egg, beaten with 1 tbsp milk or water (egg wash)
- 2–3 tbsp coarse sugar or granulated sugar, for sprinkling
Instructions
Make the Dough
In a large bowl or food processor, combine flour, salt, and granulated sugar.
Cut in the cold butter and cream cheese (or pulse in the food processor) until the mixture forms coarse crumbs and then starts to clump together.
Add vanilla and mix just until a soft dough forms—do not overwork.
Divide the dough into 2 or 3 equal discs, flatten slightly, wrap in plastic, and refrigerate for at least 1–2 hours (or up to 2 days). Chilled dough is easier to roll and helps keep it flaky.
Prep to Roll
When ready to bake, preheat your oven to 350°F (175°C).
Line 2 baking sheets with parchment paper.
Let one disc of dough sit at room temperature for a few minutes so it’s just pliable enough to roll.
Roll Out the Dough
On a lightly floured surface, roll one dough disc into a circle about 10–12 inches (25–30 cm) in diameter.
If needed, trim the edges slightly to make a neater circle.
Add the Nutella Filling
Spread a thin, even layer of Nutella over the dough circle, leaving a small border (about ¼ inch / 0.5 cm) at the edges.
If using, sprinkle lightly with sugar and chopped nuts over the Nutella.
Cut and Roll the Rugelach
Using a sharp knife or pizza cutter, cut the circle into 12–16 wedges (like slicing a pizza).
Starting from the wide end of each wedge, roll up tightly toward the point to form a crescent shape.
Place the rugelach on the prepared baking sheet, point side down so they don’t unroll. Repeat with remaining dough discs.
Chill Briefly (Optional but Helpful)
For extra neat, flaky cookies, place the trays of shaped rugelach in the fridge or freezer for 15–20 minutes before baking.
Egg Wash and Sugar
Brush each rugelach lightly with egg wash.
Sprinkle the tops with coarse or granulated sugar for a sparkly, crisp finish.
Bake
Bake at 350°F (175°C) for 18–22 minutes, or until the rugelach are golden brown around the edges and lightly browned on top.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Serve
Serve at room temperature. Enjoy with coffee, tea, or as part of a dessert platter.
Nutritional Information
(Approximate per cookie, 1 of 24)
- Calories: ~190
- Protein: 2g
- Fat: 12g
- Carbohydrates: 18g
- Sugar: 9g
- Fiber: 1g
Tips for Success
Keep the Dough Cold – Chilled dough stays flaky and easier to work with; pop it back in the fridge if it gets too soft.
Use Softened, Not Hot Nutella – Slightly softened Nutella spreads easily without tearing the dough.
Don’t Overfill – A thin layer of Nutella is enough; too much can leak out during baking.
Rotate the Pans – If your oven bakes unevenly, rotate the trays halfway through for even browning.
Why This Recipe Works
Cream cheese and butter in the dough create a rich, tender pastry that bakes up flaky and slightly crisp, the perfect contrast to the smooth, melty Nutella inside. Chilling the dough helps keep the fat cold, which is key for that delicate, layered texture.
Rolling the dough into wedges and spiraling them into crescents ensures every bite has both pastry and filling. A simple egg wash and sugar sprinkle add shine and a little crunch, turning these Nutella Rugelach into cookies that taste as good as they look—perfect for any occasion from casual snacking to holiday platters.
