Rugelach (Rogaliki) with Nutella

These rogaliki come from Jewish-American cuisine and are known for their incredibly tender, creamy dough made with cream cheese. Unlike classic rogaliki, the addition of cream cheese gives the pastry a soft, crumbly texture and a rich, buttery flavour. The filling can vary, but this version uses a simple, irresistible Nutella layer — because honestly, it’s hard to go wrong with chocolate-hazelnut 

Ingredients

For the dough

250 g cold butter
250 g cold cream cheese (Philadelphia)
2 cups flour (250 g)

For the filling

1 cup Nutella

For finishing

1 egg (for brushing)

Steps

Dough

1. Grate the butter and cream cheese into small pieces

2. Add flour and form the dough using a food processor/mixer (the dough will be slightly sticky)

3. Form into a ball, divide into 4 parts

4. Roll each part into a ball and wrap in plastic wrap

5. Refrigerate for 30–40 minutes

Filling

6. Roll each dough portion into a circle, about 25 cm in diameter (on a floured surface)

7. Spread Nutella evenly over each circle

8. Cut each circle into 12 wedges, like a pizza

9. Roll each triangle into a rogalik (from wide side to narrow tip)

10. Bake in a preheated oven at 180°C (350°F) for about 20 minutes

11. Brush with beaten egg and bake for another 2–3 minutes until lightly glossy and golden