A Hanukkah tradition, rugelach are small, crescent shaped pastries that can have any number of fillings like jam, cinnamon-sugar, raisins, poppy seed paste, and nuts. Typically they are made with a cream cheese dough. These lovelies take a chocolate spin on traditional rugelach and surprise the taster with a delicious Nutella and pistachio center. The slice and bake method is much easier and quicker than the traditional crescent shaping method, however if you want to use the traditional method, see note below. These are delicious with a cup of hot coffee as they aren’t quite as sweet as you might expect, and coffee and chocolate bring out the best in each other. ♥
slightly adapted from: Bon Appetit, December 2015
makes: about 24
1/2 cup unsweetened cocoa powder
1/4 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 1/2 cup all purpose flour, plus more
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1/3 cup sour cream
1 teaspoon vanilla extract
1 13 ounce jar Nutella, divided
1 1/2 cups finely chopped pistachios, divided
2 tablespoons demerara sugar, divided
1 teaspoon flaky sea salt, divided
1 large egg, beaten to blend
Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-sized.
Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until it is smooth and homogenous. Divide in half and form into 3/4 inch thick disks. Wrap in plastic and chill until firm, about 2 hours.
Place racks in upper and lower thirds of oven and preheat to 350 F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12″ square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 tablespoon demerara sugar, and 1/2 teaspoon flaky sea salt evenly over the Nutella.
Roll up dough to make a log, using parchment paper to help. (A pastry scraper can also help if it’s sticking a little) Repeat with remaining dough, Nutella, nuts, 1 tablespoon of demerara sugar, and 1/2 teaspoon salt.
Score logs at 1″ intervals, then slice through the scores and transfer to parchment-lined baking sheets, spacing 1 1/2 ” apart. Brush tops with beaten egg and sprinkle with additional demerara sugar.
Bake rugelach until centers are set and tops are firm to the touch, 25-30 minutes; let cool.
Do Ahead: Dough can be made 1 month ahead. Freeze.
For the classic shape: roll out the dough on a sheet of floured parchment into a 14″ round. Top the dough with fillings as directed. Slice using a knife or pizza cutter into 12 equal wedges. Starting with the curved edge, roll each piece into a tight tube, like a small, straight, croissant.