Chocolate-Nut Rugelach
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
40
Spice
42
Sweetness
49
Sourness
43
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Unsweetened Cocoa Powder1 tsp
Kosher Salt1 tsp
Baking Powder2.5 cups
All-Purpose Flour (plus more)2 large
Egg Yolk1 cup
Sour Cream1 tsp
Vanilla Extract2 tbsps
Demerara Sugar (divided)Directions:
1
Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine
2
Add butter and pulse until largest pieces are pea-size
3
Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth
4
With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade
5
Turn out dough onto a surface and knead several times until it is smooth and homogenous
6
Divide in half and form into 3/4"-thick disks
7
Wrap in plastic and chill until firm, about 2 hours
8
Place racks in upper and lower thirds of oven and preheat to 350°F
9
Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes
10
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
11
Using a small offset spatula, spread half of Nutella over dough in a thin layer
12
Sprinkle half of nuts, 1 Tbsp
13
Demerara sugar, and 1/2 tsp
14
Sea salt over Nutella
15
Roll up dough to make a log, using parchment paper to help
16
Repeat with remaining dough, Nutella, nuts, 1 Tbsp
17
Demerara sugar, and 1/2 tsp
18
Sea salt
19
Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" apart
20
Brush tops with egg and sprinkle lightly with more sea salt
21
Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool
22
Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine
23
Add butter and pulse until largest pieces are pea-size
24
Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth
25
With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade
26
Turn out dough onto a surface and knead several times until it is smooth and homogenous
27
Divide in half and form into 3/4"-thick disks
28
Wrap in plastic and chill until firm, about 2 hours
29
Place racks in upper and lower thirds of oven and preheat to 350°F
30
Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes
31
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
32
Using a small offset spatula, spread half of Nutella over dough in a thin layer
33
Sprinkle half of nuts, 1 Tbsp
34
Demerara sugar, and 1/2 tsp
35
Sea salt over Nutella
36
Roll up dough to make a log, using parchment paper to help
37
Repeat with remaining dough, Nutella, nuts, 1 Tbsp
38
Demerara sugar, and 1/2 tsp
39
Sea salt
40
Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" apart
41
Brush tops with egg and sprinkle lightly with more sea salt
42
Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool
43
Do Ahead Dough can be made 1 month ahead
44
Freeze
45
Dough can be made 1 month ahead
46
Freeze