Decadent Nutella Pecan Rugelach

Get ready to elevate your holiday baking with a recipe that promises to be an instant classic: homemade Nutella Pecan Rugelach! These delightful, crescent-shaped pastries are a true celebration of flavor and texture, featuring a tender, buttery cream cheese dough generously filled with a rich blend of creamy Nutella and crunchy, toasted pecans. If you’re searching for that perfect festive treat to add to your holiday cookie platter, offer as a thoughtful gift, or simply enjoy with a warm cup of coffee or tea, look no further. This Nutella Pecan Rugelach recipe is more than just a dessert; it’s an experience, a tradition in the making that your friends and family will adore.

What is Rugelach? A Timeless Jewish Pastry with Global Appeal

For those uninitiated in the world of traditional Jewish pastries, rugelach (pronounced “ROO-ge-lakh”) is a true culinary gem. Originating in Eastern European Jewish communities, these charming, crescent-shaped pastries are renowned for their incredibly tender and flaky dough, which typically incorporates cream cheese for an unparalleled richness. This cream cheese dough is the secret to their signature melt-in-your-mouth texture, setting them apart from other cookies and pastries.

Rugelach is wonderfully versatile, with fillings ranging from classic fruit preserves like apricot or raspberry, to cinnamon sugar, poppy seeds, and various nuts. The beauty of rugelach lies in its ability to be customized, making it a beloved staple during holidays and celebrations. Whether enjoyed for breakfast, as an afternoon snack, or a delightful dessert, rugelach embodies comfort and tradition. While some recipes use a yeast-based dough, the cream cheese version is widely popular for its ease of preparation and superior texture, yielding a pastry that is both delicate and substantial.

The Irresistible Fusion: Nutella and Toasted Pecans

While traditional rugelach fillings are undeniably delicious, my version takes a delightful detour into modern indulgence with the addition of Nutella. Can anyone truly resist the allure of this beloved chocolate-hazelnut spread? Its creamy, rich, and intensely chocolatey flavor provides a decadent base that pairs perfectly with the classic rugelach structure. But the magic doesn’t stop there. We combine the Nutella with a robust mixture of finely chopped, toasted pecans, granulated sugar, and brown sugar, all spiced with a touch of warm cinnamon.

This particular combination creates an explosion of textures and flavors. The smooth, sweet Nutella contrasts beautifully with the earthy crunch of the pecans. Toasting the pecans beforehand is a crucial step that intensifies their nutty aroma and flavor, adding depth to every bite. The blend of granulated and brown sugar ensures a balanced sweetness, with the brown sugar contributing a subtle caramel note, while cinnamon adds a comforting warmth that evokes the spirit of the holidays. This Nutella Pecan Rugelach is designed to be a showstopper, a treat so utterly captivating it will “fly off your holiday cookie tray!”

Crafting the Perfect Cream Cheese Dough for Flaky Rugelach

The foundation of any great rugelach is its dough, and our cream cheese version is incredibly simple to prepare, yet yields exceptional results. The key to a tender, flaky pastry lies in the quality of your ingredients and proper chilling. You’ll need softened cream cheese and unsalted butter at room temperature. This is vital, as cold ingredients won’t cream together smoothly, leading to a lumpy dough and an inferior texture in the final product. A stand mixer fitted with a paddle attachment makes quick work of beating the cream cheese and butter until light and fluffy, incorporating air for a lighter dough.

Once the sugar and vanilla extract are added, the flour and a pinch of kosher salt are gently mixed in until just combined. Overmixing the dough can develop the gluten in the flour too much, resulting in tough rugelach, so mix only until no dry streaks remain. After forming the dough into a large ball and dividing it into four equal pieces, each portion is wrapped tightly in plastic wrap. The dough then needs to chill in the refrigerator for at least 1-2 hours. This chilling period is non-negotiable; it firms up the butter, making the dough much easier to roll out without sticking, and contributes significantly to the rugelach’s characteristic flakiness. While your dough is resting, you can move on to preparing the irresistible filling.

Preparing the Flavorful Nutella Pecan Filling

The filling for these Nutella Pecan Rugelach is as easy to assemble as it is delicious. It’s a harmonious blend of simple ingredients that create a truly gourmet flavor profile. You’ll combine granulated sugar, firmly packed brown sugar, ground cinnamon, and, most importantly, finely chopped toasted pecans. The toasting of pecans is a small step that makes a huge difference. To toast them, simply spread the pecan pieces on a baking sheet and bake in a 350°F (175°C) oven for about 5-7 minutes, or until they become fragrant and lightly golden. Keep a close eye on them, as nuts can burn quickly. Once cooled, finely chop them to ensure an even distribution throughout the rugelach.

This mixture creates a sweet, spiced, and crunchy layer that complements the smooth Nutella beautifully. Having the filling prepared in advance, while the dough chills, helps streamline the baking process. This thoughtful planning ensures a smooth workflow, allowing you to focus on the fun part – assembling and baking your perfect rugelach. The sweet, nutty, and slightly spicy notes of this filling truly elevate the entire pastry, making each bite an unforgettable experience.

Shaping Your Nutella Pecan Rugelach Masterpieces

Once the dough is thoroughly chilled, it’s time for the enjoyable process of shaping your rugelach. Take one disc of dough out of the refrigerator at a time, keeping the others chilled until you’re ready for them. On a lightly floured surface, roll out the dough into a uniform 9-inch circle. Aim for an even thickness to ensure consistent baking. Next, spread a generous, decadent layer of about 1/4 cup of Nutella evenly over the dough, leaving approximately a 1-inch border from the outer edge. This border will help prevent the filling from oozing out during baking.

Then, sprinkle a quarter of your prepared pecan mixture over the Nutella. The next step is crucial for achieving the classic rugelach shape: using a sharp knife or a pizza cutter, slice the dough circle into 12 pie-shaped wedges, just like cutting a pizza. Starting from the wide end of each wedge, gently but firmly roll it up towards the point, creating that iconic crescent shape. Ensure the point is tucked securely underneath the rolled pastry to prevent it from unraveling while baking. Place the rolled rugelach two inches apart on a parchment-lined baking sheet. For optimal flakiness and to help them hold their shape, refrigerate the shaped rugelach again for 30 minutes before baking. This final chill helps solidify the butter in the dough, contributing to a more tender and flaky crust.

Baking to Golden Perfection and Finishing Touches

With your oven preheated to 350°F (175°C), your rugelach are almost ready for their grand debut. Before they go into the oven, brush each cookie lightly with an egg wash (one egg beaten with a tablespoon of milk). The egg wash provides a beautiful golden sheen and helps any sprinkled sugar adhere to the pastry. For an extra touch of sweetness and sparkle, sprinkle some granulated sugar over each rugelach before baking. This sugar will caramelize slightly in the oven, creating a delightful crunchy crust.

Bake the rugelach for 18-20 minutes, or until they are lightly golden brown and appear set. Keep an eye on them, as oven temperatures can vary. Once baked, let them cool on the baking sheets for about 5 minutes; this allows them to firm up slightly before you attempt to move them. Then, transfer them to wire racks to cool completely. If you prefer a less crunchy, more delicate finish, you can omit the granulated sugar sprinkle before baking and instead dust them generously with confectioner’s sugar once they have fully cooled. Repeat the rolling, filling, shaping, and baking process with your remaining dough discs. The aroma filling your kitchen will be absolutely divine!

Serving and Gifting Your Delightful Rugelach

While making these Nutella Pecan Rugelach requires a bit of patience due to the necessary chilling times, the effort is undeniably worth it. The result is a batch of exquisite, buttery, and flaky pastries bursting with rich Nutella and nutty pecans. These are truly versatile treats, perfect for a variety of occasions.

• Holiday Cookie Trays: Their elegant crescent shape and delicious flavor make them an ideal addition to any festive dessert spread. They stand out beautifully among other holiday favorites.
• Gifting: Pack them into decorative tins or boxes with a festive ribbon. Homemade Nutella Pecan Rugelach makes for a thoughtful and much-appreciated hostess gift, neighbor treat, or a special present for loved ones.
• Everyday Indulgence: Don’t reserve them just for special occasions! These rugelach are fantastic with your morning coffee, as an afternoon pick-me-up with tea, or simply as a satisfying snack whenever a craving strikes. Their rich flavor and tender texture make them a perfect companion to any hot beverage.

To store, keep them in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 2-3 months, making them an excellent make-ahead option for busy holiday seasons. Simply thaw at room temperature before serving. Enjoy the process of baking these delightful cookies, and savor every single bite!

Nutella Pecan Rugelach Recipe

Nutella Pecan Rugelach

Author: MaryAnn Dwyer

Servings: 48 cookies

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Prep Time: 3 hrs

Cook Time: 20 mins

Total Time: 3 hrs 20 mins

Ingredients

• 1 (8-oz.) package cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp. kosher salt
• Filling:
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, firmly packed
• 1/2 tsp. ground cinnamon
• 1 cup pecans, toasted and finely chopped
• 1 cup Nutella
• Egg Wash: 1 egg beaten with 1 tablespoon milk
• Garnish: extra granulated sugar for sprinkling or confectioner’s sugar for dusting

Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until fluffy. Add the sugar and vanilla. Turn the mixer to low, and add the flour and salt just until combined. Place the dough onto a well-floured surface and shape into a large ball. Cut the ball into four equal pieces and wrap each in plastic. Refrigerate for 1-2 hours.
2. While the dough is chilling, make the filling. In a small bowl, combine both sugars, cinnamon, and toasted pecans. (To toast your pecans, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until fragrant. When cooled, finely chop.)
3. On a well-floured surface, roll out one disc at a time (keep others refrigerated until ready to use) into a 9-inch circle. Spread with about 1/4 cup Nutella, evenly over the dough about 1-inch in from the outer edge, and then sprinkle with a quarter of the filling mixture. Cut the dough into 12 pie-shaped wedges. Starting at the wide end, roll up each wedge.
4. Place two inches apart with the point tucked under on a parchment-lined baking sheet. Refrigerate for 30 minutes.
5. Preheat oven to 350°F (175°C).
6. Brush each cookie with egg wash and then sprinkle with some granulated sugar. Bake for 18-20 minutes until lightly browned. Let cool on pans for 5 minutes, then remove to wire racks to cool completely. Repeat with remaining discs of dough.

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