Cookie Recipes

Nutella Cream Cheese Rugelach

Servings: 24

Dough :
1/3 cup granulated sugar
1/2 cup unsalted butter or margarine
1/2 cup cream cheese
1 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Filling:
1 cup Nutella
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/2 cup pecans, finely chopped
1 egg white, whisked
confectioners' sugar for dusting

Cream the sugar with the butter or margarine and cream cheese. Blend in flour, cocoa powder, salt and vanilla extract. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. Turn dough out onto a lightly floured board and pat into a flattened disc. Wrap in plastic and chill for 30-60 minutes or overnight.

Food processor method: Use the steel knife and place the flour, salt, cocoa and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30-60 minutes or overnight.

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

Divide dough in two. Roll each portion into a 10-inch circle on a well-floured board. Be careful not to exert undue pressure on rolling pin because dough is delicate. Spread Nutella on dough, then sprinkle sugar, cinnamon and pecans over the Nutella. Gently press the filling into the pastry. Cut each circle into 12 pie-shaped wedges. Starting at the base of each wedge, roll to the point to form little crescent-shaped pastries. Place each rugelach, point side down, on an ungreased baking sheet. Brush with beaten egg white. Bake until light golden, about 11 to 15 minutes.

Dust with confectioners' sugar if desired.