I love the classic croissant butterhorn crescent version style also Rugelach filled with jam, nuts, and chocolate but you may find this mini swirled fun Nutella style to be a delicious new tasty cookie that will become a family favorite in your home like ours.
Rugelach is a Jewish pastry that literally means “little twist” in Yiddish.
I went the non-traditional route and made them in pinwheel-shaped rugelach still using the same traditional dough with real butter, sugar, and cream cheese deliciousness.
Of course, if you prefer that classic cookie we certainly have you covered for that recipe for Rugalach Filled Butter Horns!
This cookie is one of the first to fly off our holiday cookie trays, so don't miss trying this easy cookie, just make the dough ahead of time since this is an overnight chilled dough for best results.
Our step-by-step instructions and photos will make this whole process super easy, just print off the recipe at the bottom of our post.
Step by Step
- make the dough and chill for at least 3 to 4 hours or overnight wrapped in plastic or wax paper
- remove from the refrigerator for 30 minutes to sit at room temperature before rolling
- mix the nuts with the cinnamon and sugar mixture
- roll the dough outspread with Nutella then top with nut mixture
- roll up and place on parchment paper
- slice and bake in a preheated oven
Tips for Making Rugelach
- use a ruffled-edged pastry cutter for pretty-edged rugelach
- butter horns/rugelach can be made instead of pinwheels see here
- store these in an airtight container
- these will freeze for up to 5 months
- always preheat the oven
- use butter only and full-fat cream cheese
- always refrigerate the dough for at least 4 hours or overnight wrapped in plastic or wax paper
- do not overwork the dough with flour to keep the pastry tender
- after slicing pinwheels mold to be round squeezing together
Tools You Will Need
- cutting board
- pastry or pizza wheel cutter
- rolling pin
- measuring cup
- measuring spoons
- electric mixer
- spatula
- spoons
- nut chopper
Favorite Fillings
- Nutella with added chopped hazelnuts (no preserves) sprinkle the dough with cinnamon sugar mixture or roll them while hot in the granulated sugar or cinnamon-sugar mixture
- any flavored fruit preserves like strawberry or raspberry plus the addition of mini chocolate chips, chopped walnuts, cinnamon sugar
- melted butter brushed on the dough, then add the cinnamon, and sugar with nuts mixed with or without the addition of mini chocolate chips
- any dried fruits instead of raisins like dried craisins, chopped fig or dates, red and green chopped cherries using the same cinnamon sugar mixture
- apples and cinnamon (raw peeled and finely diced apples) spread with preserves of choice (IE red raspberry), melted chocolate or mini chocolate chips, chopped walnuts, and apricot jam for fillings.
- for all chocolate use 8 oz semi-sweet chocolate, roughly chopped 1/2 cup sugar and 1/4 teaspoon salt, melt chocolate in the microwave add the sugar and salt after melted spread on the dough
Here are more of our favorite cookie recipes:
24 One-Stop Cookie Shop
25 More Cookies for Holiday Baking
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Original Rugelach Cookies
The cookie is simple to make and basic so fill it with whatever you like.
Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar but the dough is so versatile you can fill it with anything you like.
There are plenty of recipes out there for this Jewish-style cookie I have tried but I always come back to mom's tried and true recipes I have had hers since the early 1960s and we always experiment with making a new filling flavor.
Make sure you look at all our newest rugelach filling suggestions to pick out exactly what you may be looking for or better something new to try!
Yield: 30
Nutella Rugelach Pinwheels
Prep time: 10 MinCook time: 15 MinInactive time: 30 MinTotal time: 55 Min
A buttery flakey rugelach cookie filled with Nutella and hazelnuts instead of that classic jam, chocolate chips, and nut version made into pinwheels.
Ingredients
- Dough:
- 1/2 lb. butter (2 sticks)
- 1/2 lb. cream cheese (8 oz)
- 1/2 cup powdered sugar
- 1- 1/2 cups all-purpose flour
- Filling:
- 1/4 cup chopped hazelnuts or macadamia nuts
- 1/4 teaspoon of cinnamon,1 teaspoon of sugar
- (Mix the cinnamon and sugar with the nuts and set aside)
- 12-ounces Nutella
Instructions
- Dough:
- Mix all together using a heavy-duty mixer or by hand kneading the dough until well blended with all the above ingredients.
- Chill dough wrapped in plastic or wax paper overnight.
- Remove from the refrigerator a 1/2 hour before rolling.
- On a floured board using a rolling pin, roll out the dough to a 3/8- inch in thickness
- Spread with a light layer of Nutella and sprinkle evenly with chopped hazelnuts.
- Note: the dough is very delicate, be careful while spreading Nutella not to tear the dough)
- Roll up the dough just like a jellyroll-style loaf.
- Cut the cookie dough into slices 1/4 inch wide.
- After slicing pinwheels mold to be round squeezing together
- Place on parchment paper or a Silpat mat lined on a cookie sheet.
- ( Optional: brush with beaten egg yolk and sprinkle with cinnamon and sugar).
- Bake in a 350-degree oven on a middle rack, for 10 to 15 minutes or until golden brown watching carefully not to burn or overcook
- Baking Note: (these may take longer if you've cut them thicker).
- Remove from oven and loosen with a knife immediately place on a wire rack to cool.
- Sprinkle or roll the cookies when cooled into unsweetened cocoa powder, and powdered sugar or roll them into a cinnamon and sugar mixture.
Notes
Tips for Making Rugelach
- use a ruffled-edged pastry cutter for pretty-edged rugelach
- butter horns/rugelach can be made instead of pinwheels see here
- store these in an airtight container
- these will freeze for up to 5 months
- always preheat the oven
- use butter only and full-fat cream cheese
- always refrigerate the dough for at least 4 hours or overnight wrapped in plastic or wax paper
- do not overwork the dough with flour to keep the pastry tender
- after slicing the pinwheels mold to be round squeezing together
Tools You Will Need
- cutting board
- pastry or pizza wheel cutter
- rolling pin
- measuring cup
- measuring spoons
- electric mixer
- spatula
- spoons
- nut chopper
Favorite Fillings
- Nutella with added chopped hazelnuts (no preserves) sprinkle the dough with cinnamon sugar mixture or roll them while hot in the granulated sugar or cinnamon-sugar mixture
- any flavored fruit preserves like strawberry or raspberry plus the addition of mini chocolate chips, chopped walnuts, cinnamon sugar
- melted butter brushed on the dough, then add the cinnamon, and sugar with nuts mixed with or without the addition of mini chocolate chips
- any dried fruits instead of raisins like dried craisins, chopped fig or dates, red and green chopped cherries using the same cinnamon sugar mixture
- apples and cinnamon (raw peeled and finely diced apples) spread with preserves of choice (IE red raspberry), melted chocolate or mini chocolate chips, chopped walnuts, and apricot jam for fillings.
- for all chocolate use 8 oz semi-sweet chocolate, roughly chopped 1/2 cup sugar and 1/4 teaspoon salt, melt chocolate in the microwave add the sugar and salt after melted spread on the dough
Nutrition Facts
Calories
165.2Fat (grams)
12.97Sat. Fat (grams)
8.77Carbs (grams)
11.25Fiber (grams)
0.78Net carbs
10.47Sugar (grams)
8.42Protein (grams)
1.44Sodium (milligrams)
77.14Cholesterol (grams)
23.89
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