Rugelach With Nutella and Chocolate Chips
For the pastry:
2 cups all-purpose flour
½ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
¾ cup (6 ounces) cream cheese, cold
⅓ cup sour cream, cold
¼ cup sugar
2 teaspoons vanilla extract
For the filling:
1 ½ cups Nutella, or more if needed
1 cup mini chocolate chips
Topping:
1 cup sugar
In the bowl of a food processor, add the flour and salt; pulse briefly to combine. Cut the butter and cream cheese into chunks. Add to the food processor with the sour cream, sugar and vanilla; pulse until crumbly. (Pieces of butter and cream cheese about the size of small peas should still be visible in the dough.)
Remove from the processor and shape into a ball. Divide the ball into 4 pieces and form each into a ball. Flatten and wrap each in plastic wrap; refrigerate 2 hours or, preferably, overnight.
Preheat the oven to 350 degrees. Line 4 large cookie sheets with parchment paper. Remove the dough from the refrigerator, 1 disc at a time, and immediately make the cookies (dough gets soft at room temperature). On a lightly floured surface (or between two sheets of plastic wrap), roll each disc into an 8- or 9-inch circle. Use a large bowl as a guide to cut the circle; reserve scraps and refrigerate. Spread Nutella in an even layer 1 inch from the edge of the circle. Sprinkle chocolate chips over the Nutella. Using a floured knife and a small spatula, cut each topped circle into 8 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Dip the formed cookies in sugar. Place point-side down, 8 to each cookie sheet. Repeat with the remaining 3 discs of dough and press the scraps into a fifth ball.
Bake 20 to 25 minutes or until golden brown. As the rugelach bake, the butter will lightly fry the bottoms, yielding a crunchy crust and a caramelized base. Serve warm or at room temperature.
Yield: 40 cookies.
Freezeworthy: No.
Submitted by Lorraine Fina Stevenski, Land O'Lakes
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