“Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.”
Servings: makes about 24
- ½ cup unsweetened cocoa powder
- ¼ cup (packed) light brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2½ cups all-purpose flour, plus more
- ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
- 2 large egg yolks
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 13-ounce jar Nutella, divided
- 1½ cups finely chopped pistachios, pecans, and/or walnuts, divided
- 2 tablespoons demerara sugar, divided
- 1 teaspoon flaky sea salt, divided, plus more
- 1 large egg, beaten to blend
Pulse cocoa, brown sugar, kosher salt, baking powder, and 2½ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.
Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until smooth and homogenous. Divide in half and form into ¾”-thick disks. Wrap in plastic and chill until firm, about 2 hours.
Place racks in upper and lower thirds of oven and preheat to 350°. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12″ square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and ½ tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and ½ tsp. sea salt.
Slice logs 1″ thick and transfer to parchment-lined baking sheets, spacing 1½” apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool.
Do Ahead: Dough can be made 1 month ahead. Freeze.
If you head to the Bon Appetit website they’ve also got a pretty cool step by step video you can follow.