Claire Saffitz - Chocolate-Nut Rugelach | Liberation Nuts

Claire Saffitz – Chocolate-Nut Rugelach

, ,
Claire Saffitz – Chocolate-Nut Rugelach

“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
  • cups all-purpose flour, plus more
  • ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
  • 2 large egg yolks
  • cup sour cream
  • 1 teaspoon vanilla extract
  • 1 13-ounce jar Nutella, divided
  • 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.


Photograph by Peden & Munk


If you head to the Bon Appetit website they’ve also got a pretty cool step by step video you can follow.




Submit a Comment

Your email address will not be published. Required fields are marked *