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The Best Rugelach
Prep Time
20 mins
Cook Time
15 mins
Chilling Time
1 hr

The best Rugelach (pie/pastry crust cookie)! Buttery flaky outside full of delightful fillings makes for the perfect indulgent cookie!

Course: Dessert
Cuisine: American
Keyword: hanukkah cookies, nutella cookies
Servings: 48 cookies
Author: Jackie
  • 4 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 cups (4 sticks) unsalted butter, cold and cubed
  • 16 ounces cream cheese (2 blocks), cold and cubed
  • ¼ cup sour cream
  • 1 egg , lightly beaten
  • Chocolate hazelnut spread and Jam for filling
  • ¼ cup sugar for sprinkling
  1. Using a food processor, pulse flour and salt together a few times.
  2. Add butter, cream cheese, and sour cream to the flour, and pulse until small pea-sized clumps form.
  3. Divide dough into three small disks and wrap in plastic wrap.
  4. Refrigerate dough for at least an hour, but preferably longer.
  5. Once dough is cold, preheat your oven to 350 degrees, and line a few baking sheets with parchment paper.
  6. Removing one disk from the fridge at a time, roll out dough on a lightly floured surface.
  7. Roll dough into approximately a 10-inch circle about ¼ inch thick.
  8. Spread chocolate hazelnut spread or jam all over circle.
  9. Preferably using a pizza cutter, cut circle into 16 even sized wedges.
  10. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, about 2 inches apart.
  11. Brush with egg and sprinkle with sugar.
  12. Repeat with remaining dough.
  13. Bake cookies for 15-20 minutes or until they are golden brown.
  14. Store in an airtight container for up to 1 week.