Serves 12
240 min
Nutella and Brown Butter Rugelach with Peanuts and Vanilla Glaze
Recipe GLPR6b01d1683dfcaf
Rich, flaky pastries made with brown butter and cream cheese dough, filled with Nutella, toasted peanuts, and bread crumbs, then finished with a silky vanilla glaze. These Jewish-style rugelach are elegant enough for any occasion and delight with layers of buttery, chocolate-hazelnut flavor.
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Ingredients
4¼ ounces All-purpose flour
4 ounces Unsalted butter, browned and chilled
4 ounces Cold cream cheese
⅛ teaspoon Diamond Crystal kosher salt
1 ounce Salted peanuts, finely chopped
2 tablespoons Fresh bread crumbs
4 ounces Nutella
1 Egg yolk
1 teaspoon Cool water
4 ounces Confectioners' sugar
1 tablespoon Whole milk
1 teaspoon Vanilla extract
Directions
Brown the unsalted butter in a small saucepan over medium heat, stirring occasionally, until the milk solids turn a deep golden color (about 5-7 minutes). Pour into a clean container through a fine-mesh strainer, discarding the sediment. Refrigerate until completely solid and chilled.
Cut the chilled brown butter and cold cream cheese into large cubes and place in a food processor with the all-purpose flour and kosher salt. Pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter and cream cheese visible.
Transfer the mixture to a bowl and gather it together gently with your hands just until it forms a cohesive dough. Divide the dough in half, shape each portion into a disk, wrap in plastic, and refrigerate for at least 2 hours.
Combine the finely chopped salted peanuts and bread crumbs in a small bowl. Set the filling mixture, Nutella, and egg wash (egg yolk whisked with water) nearby for assembly.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Working with one dough disk at a time, roll it between two sheets of parchment paper into a thin rectangle approximately 10 x 14 inches. Remove the top parchment.
Spread about 2 ounces of Nutella evenly over the dough, leaving a small border at the edges. Sprinkle half of the peanut and bread crumb mixture over the Nutella.
Starting from one of the long sides, tightly roll the dough into a log. Using a sharp knife, cut the log diagonally or straight into 6 equal pieces. Repeat with the second dough disk to yield 12 rugelach total.
Place the rugelach on the prepared baking sheets, spacing them about 1 inch apart. Brush each piece lightly with the egg wash.
Bake for 18-20 minutes, until the edges are golden brown and crispy. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
While the rugelach cool, whisk the confectioners' sugar, whole milk, and vanilla extract together in a small bowl until smooth. Drizzle the glaze over the cooled rugelach and let set before serving.
