Nutella Raspberry Rugelach

These flaky, melt-in-your-mouth Nutella Raspberry Rugelach are almost too easy to eat – they’ll disappear before your eyes! They also keep incredibly well in the freezer.

These flaky, melt-in-your-mouth Nutella Raspberry Rugelach are almost too easy to eat - they'll disappear before your eyes! They also keep incredibly well in the freezer.Today marks the second day of Hanukkah (Happy Hanukkah to my Jewish readers!!), and I don’t know about you guys, but my favorite part of Hanukkah is the food.

Let’s be honest, food is my favorite part of a lot of holidays, but on Hanukkah, I can’t resist tearing into the challah, devouring my grandma’s chicken and brisket, and eating way too many rugelach. If you’re not familiar with rugelach, let me explain.

http://www.bakerita.com/chocolate-chip-rugelach/Rugelach is a Jewish pastry with a crust made with cream cheese and butter to keep it super tender and flaky. It then gets filled with something – there’s tons of options. Raisins, walnuts, cinnamon, jams, and chocolate are all common (and delicious) fillings. The dough then gets rolled up and sliced, creating a spiraled dough and filling cookie that is absolutely, irresistibly amazing.

I have posted a recipe for chocolate chip rugelach before (coincidentally, also for Hanukkah!) that uses a different method of rolling up the cookies. In that version, I rolled the dough into circles, then sliced into wedges, and rolled into crescent shapes. The post is full of pictures, so check it out if you want to see that shape of rugelach.

This time, though, I wanted to make things a little simpler for myself and make the cookies easier to keep frozen in a log, ready to slice and bake when ready. I instead rolled the dough out in four rectangles, which were than slathered with chocolate hazelnut spread and raspberry jam. They were rolled up, sliced, brushed with milk, sprinkled with sugar, baked, and way too quickly devoured. Easy, not too messy, and so good.

These flaky, melt-in-your-mouth Nutella Raspberry Rugelach are almost too easy to eat - they'll disappear before your eyes! They also keep incredibly well in the freezer.
These disappeared so quickly, and were definitely a favorite of mine. I looooove flaky desserts, and these were majorly soft, and flaky, and just the littlest bit crispy around the edges. The Nutella + raspberry combo is the perfect mix of sweetness with a little fruitiness. I couldn’t get enough, and kept stealing them off the cake stand where they sat in the kitchen.

Suffice to say, all my housemates and I were seriously sad when these were all gone, and I wouldn’t be surprised if they made another appearance soon. These are a cookie I wouldn’t want to miss! Make a batch, pop a few of the logs in the freezer, and you’ll be so happy to have them whenever you want. Enjoy!

These flaky, melt-in-your-mouth Nutella Raspberry Rugelach are almost too easy to eat - they'll disappear before your eyes! They also keep incredibly well in the freezer.

Nutella Raspberry Rugelach
 
Serves: 48 cookies
Ingredients
  • 1 cup (2 sticks) unsalted butter, slightly softened, cut into small pieces
  • 1 (8 ounce) package cream cheese, slightly softened, cut into small pieces
  • 2 cups all-purpose flour
  • 3 tablespoons white sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup Nutella (or any chocolate hazelnut spread)
  • ½ cup raspberry jam
  • Milk, to brush on top of cookies
  • Granulated sugar, for sprinkling
Directions
  1. In a the bowl of a stand mixer, combine the flour, sugar, and salt. Add in the butter and cream cheese and mix on low speed. The dough will get crumbly and then start to come together. Mix until the dough is just combined. Alternately, this can be done in a bowl with a pastry cutter.
  2. Shape the mixture into a large rectangle. Wrap the dough in plastic wrap and chill for at least 2 hours or up to 1 week.
  3. When ready to prepare the cookies, preheat the oven to 350°F.
  4. Cut dough into 4 equally-sized pieces. On a floured surface (or in between sheets of parchment paper) roll out one piece of dough at a time into a 12-inch by 4-inch rectangle. Spread the dough with 2 tablespoons Nutella (warmed slightly if necessary), and then top with 2 tablespoons of raspberry jam.
  5. Working from the long end, gently roll the dough into a 12-inch long log, making sure seam is at the bottom. Place in the freezer for 15 minutes to rechill the dough (this will also help you make cleaner cuts. You can also wrap the dough plastic wrap and freeze for up to 3 months at this point).
  6. Remove from the freezer. Brush the dough log with milk, and sprinkle with 1-2 tablespoons of granulated sugar. Cut each log into 12 equal pieces, about 1” each. Place upright on lined baking sheets.
  7. Bake for 22 minutes or until lightly golden. Cool on wire racks. Store in airtight containers, they also freeze really well.
Notes
Recipe slightly adapted from my Chocolate Chip Rugelach

Comments

  1. So making these at the weekend…

  2. Gorgeous! I could seriously eat them all! Pinning!

  3. Oh my yum! Those look so amazing. I love flaky pastry like desserts, they’re my absolute favourite. Especially when paired with chocolate of some sort! :)

  4. These pictures are just gorgeous Rachel! I love rugelach. My neighbor makes a delicious pecan and brown sugar version every year around Christmas time. I look forward to it all year. But I am loving this nutella and raspberry version! Sounds delicious! Happy Hanukkah to you my friend : )

  5. Happy Hanukkah Rachel! This dessert just looks so amazingly delicious! And Nutella and raspberry have to be one heck of a combination! Pinned!

  6. These look wonderful! I love rugelach. I make a similar one with raspberry and pistachio. I’m sure the nutella makes these heavenly!

  7. I have always wanted to make Rugelach but thought it was really difficult to make – now I know better. I am so making this this weekend. Looks fantastic!

  8. It’s totally acceptable to want this for breakfast, lunch and dinner… right? Oh and I mustn’t forget the obvious- dessert! Drooling… ♡

  9. Happy Hanukkah, Rachel !!! :) This rugelach looks incredible!!!!! I love how flaky it is and that filling – Nutella and Jam – CLASSIC!!!!! <3

  10. Oh, girrrrl! You really know your way to my heart :) These bring me back to my childhood. While I don’t celebrate Hanukkah, all my friends did and the food still reminds me of all those happy holidays I spent eating challah, latkes, and rugelach. Love these flavors!

  11. Looks absolutely mouthwatering! You always have such amazing ideas, and I love that first photo!

  12. My goodness Rachel, these sound lovely! I’ve not ever had or made rugelach but I am convinced! Just the pastry alone is enough to make me SWOON…. but then there’s the mouthwatering filling! Thank you, Rachel!

  13. This rugelach looks so delicious! I’m absolutely loving the nutella and raspberry combo. I think I could eat this whole dessert just by myself!

  14. These look sooo stunning and your grandmother’s chicken and brisket sound unbelievable!

  15. These rugelach are so gorgeous, Rachel! Love that nutella filling… yum! :)

  16. These looks awesome and there’s Nutella in them! I’ve never had rugelach, but I can imagine how great this is with the Nutella and raspberry combo. Treats that are swirl/spiral shaped are so fun. What a great Hanukkah recipe! :)

  17. I never thought about combining Nutella with raspberry! This is such a good idea, your photos look lovely and the rugelach looks amazing.

  18. This is a simple and delicious recipe I will make this for this Christmas. Thanks!

  19. I can do that! Maybe that’ll be my Christmas treat for the family this year! Cool, thanks :-)

  20. Holy these look soo good! Ive never had Rugelach before, but I love flakey dessert things and my go to is usually something with puff pastry. I think I will have to give this one a go. Im doing appies for dinner on xmas eve this year. This recipe is going on my list now. Might do a cinnamon one tho. And maybe a Raspberry one too.

  21. Rachel, I love your writing voice, and your photos are outstanding. These rugelach sound fantastic, and I love that they can be made ahead of time and then sliced and baked. Pinning for sure.

  22. These rugelach are seriously all I am craving right now.. anything with nutella is an instant winner in my books. Thanks for making me hungry Rachel!

  23. I’ve never tried rugelach but that cream cheese dough sounds too good. Love the Nutella and raspberry filling!

  24. Quick question – when you say place on the sheet upright, do you mean with the milk and sprinkled sugar outer part of the log facing up? I’ve always laid mine down with the filling touching the parchment. I’m trying it your way today!

    • Hi Ari, yes I always bake them with the milk and sugar facing up (you can see in the pic where they’re on the baking sheet)! I love how the top gets sort of crunchy and caramelized from the sugar. Hope you love ’em this way! :)

  25. Thank you for this recipe! I’d never tried rugelach before, let alone made them, and these were really great. They were so flaky and lovely that I felt surprised that I was able to make them at home!

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  1. […] made both a chocolate chip and Nutella raspberry version of rugelach, but I think this version with apple butter and pecans might be my favorite. I […]

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