- Yield: 24 pieces
Chocolate Almond Nutella Rugelach with Apricot Walnut Filling
Recipe courtesy of Anthony Villanueva, Executive Chef, Edgewood Country Club (River Vale, N.J.)
Ingredients
- Ingredients for the Dough:
- flour - 2 1/4 cups
- sugar - 1 1/2 Tbsps.
- salt - 1/4 tsp.
- butter - 1/2 lb. (2 sticks), unsalted, cut into 1/4” pieces
- cream cheese - 8 ozs. (1/2 lb.), cut into 1/2” pieces
- sour cream - 2 Tbsps.
- vanilla extract - 2 Tbsps.
- Ingredients for the Chocolate Almond Filling:
- sugar - 1 cup
- cinnamon - 1 Tbsp.
- Nutella - 1 cup
- semi-sweet chocolate chips - 1 cup
- almonds - 1 cup, sliced, blanched
- Ingredients for the Egg Wash:
- eggs - 2 ea., large
- milk - 2 Tbsps.
- Ingredients for the Apricot Walnut Filling Variation:
- sugar - 1 cup
- cinnamon - 1 Tbsp.
- apricot preserves - 1 cup
- dried apricots - 1 cup, chopped
- golden raisins - 1 cup
- walnuts - 1 cup, chopped
Instructions
Procedure for the Dough:
- Mix flour, sugar and salt together in a mixing bowl or food processor.
- Add butter, cream cheese, sour cream and vanilla extract. Mix together one pulse at a time until dough begins to come together. Do not overmix.
- Lay dough onto a work area dusted with flour.
- Roll dough into a log and cut into four even pieces.
- Gently roll out each piece into flat dough sheets, about 8” x 10”.
- Place the sheets onto plastic wrap or wax paper and freeze until ready to use.
Procedure for the Chocolate Almond Filling:
- Mix sugar and cinnamon together.
- Remove pastry sheets from freezer one at a time.
- Spread Nutella over dough and sprinkle with cinnamon sugar mixture.
- At the very bottom of the dough sheet, sprinkle a layer of semi-sweet chocolate chips. Then sprinkle with blanched almonds.
- Gently roll up the pastry and seam the ends nice and sealed.
- Beat the eggs and milk together and using a pastry brush, brush the rolled rugelach. Sprinkle cinnamon sugar and coat with additional blanched almonds.
- Freeze the log for about 30 minutes. Remove and cut into 1 1/2” to 2” pieces, and bake on a non-stick cookie pan or a tray lined with parchment paper.
- Bake for 15 minutes at 350°F.
