Nutella Rogaliki (Russian Rugelach Recipe)

Nutella-rugaliki recipe -rugelach recipe

Meet Nutella Rogaliki. These incredibly delicious (and so easy to make) crunchy crescent cookies are filled with a nutella chocolate spread that will make it hard to stop at just one. Seriously, this batch didn’t last too long at our house. I am so overly pleased with how easy and delicious these turned out. A big thanks to my aunt who shared this flaky and irresistibly tasty rugelach recipe with me. Nutella holds up so well during baking so don’t be intimidated by the idea. And of coarse feel free to use other well-known fillings of your choice.

Nutella filled rugelach- rogaliki recipe -rugelach recipeIngredients for Rogaliki:

  • 2 sticks unsalted butter, soft
  • 2 cups flour
  • 4 oz cream cheese, soft
  • 2 egg yolks
  • 1 tbsp sugar
  • nutella (filling)
  • powdered sugar (for coating)

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How to make Rogaliki:

1. In a large bowl cut the butter into the flour until the mixture clumps together easily.

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2. Add in the cream cheese and sugar and continue to cut into the mixture until well incorporated.

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3. Stir in yolks until blended (you can use your hands) then lightly knead and form into a ball; cover and refrigerate for 45 minutes.

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4. Remove chilled dough and equally divide into 6 balls. Working with one ball of dough at a time roll into an 8-inch circle (refrigerate the rest until needed.)

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5. Cut circle into 8 slices; place about 1/4 a tsp of nutella onto the widest part of the slice and roll towards the center creating a small crescent.

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6. Place onto a lined baking sheet and keep refrigerated until baking sheet gets full.

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(I believe flakiness has a lot to do with chilling the dough so please try to keep the dough as chill as possible before baking.) 

7. Preheat the oven to 385 degrees F and bake for 22-25 minutes or until lightly golden.

8. Dredge warm cookies into powdered sugar and enjoy.

Nutella Rogaliki zzoom copy

Nutella Rogaliki (Russian Rugelach Recipe)
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 47 rogaliki
Ingredients
  • 2 sticks unsalted butter, soft
  • 2 cups flour
  • 4 oz cream cheese, soft
  • 2 egg yolks
  • 1 tbsp sugar
  • nutella (filling)
  • powdered sugar (for coating)
Instructions
  1. In a large bowl cut the butter into the flour until the mixture clumps together easily. Add in the cream cheese and sugar and continue to cut into the mixture until well incorporated.
  2. Stir in yolks until blended (you can use your hands) then lightly knead and form into a ball; cover and refrigerate for 45 minutes.
  3. Remove chilled dough and equally divide into 6 balls. Working with one ball of dough at a time (refrigerate the rest until needed) roll into an 8-inch circle. Cut circle into 8 slices; place about ¼ a tsp of nutella onto the widest part of the slice and roll towards the center creating a small crescent.
  4. Place onto a lined baking sheet and keep refrigerated until baking sheet gets full.
  5. Preheat the oven to 385 degrees F and bake for 22-25 minutes or until lightly golden.
  6. Dredge warm cookies into powdered sugar and enjoy.

 

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4 thoughts on “Nutella Rogaliki (Russian Rugelach Recipe)

    1. You really need to, these were so good! yes, my butter sticks were 8 tbsp each. I sometimes microwave my butter to get them soft but you need to keep an eye on them (literally check them every 15 sec so they don’t melt.) Let me know how they turn out:)

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    1. I believe it helps with the flakiness of the cookies (I love how these turn out) and the dough is easier to work with when chilled (as it’s not as sticky, I would say.)

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