Rugelach: traditionally a Jewish pastry made with a cream cheese dough that’s rolled up with some kind of scrumptious filling.
When I first cooked rugelach some years ago, I went to my good friend for guidance, direction and a killer recipe.
Her name is Ina Garten.
OKAY, okay… so she’s not really so much my friend.
OR even an acquaintance.
But when I look into her eyes (…on her cookbook) I’m pretty sure she can see into my soul. (or more like my stomach to see that dozen cookies that I JUST ATE!)
Fruit and rugelach happily skip together, hand-in-hand. Raspberry jam is my 2nd favorite filling.
However, 1st place has got to go to Nutella.
Chocolate, hazelnut creaminess that somehow never feels heavy despite the many lava-esque overflowing spoonfuls that I eat in one sitting. The number would make Mary Poppins blush. (…a spoonful of sugar… you get it.)
I borrowed and tinkered with Ina Garten’s perfectly flaky recipe to make my own creation…
with a thick layer of Italy’s crowning achievement. *personal opinion*
I gotta say, they are as transcendentally amazing as they sound! The light pastry just dissolves in your mouth while the Nutella fills in every corner.
Check out that adorable little roll! ^^
These would be perfect for a cookie swap!
TIPS: Form your dough into a ball as well as you can and then flatten it into a disk before refrigerating it. It will make it a lot easier to roll it into a circle.
When you add the filling, leave a little barrier around the edge and in the middle so the Nutella has room to ooze.