liberation food Archives - Liberation Nuts
Claire Saffitz – Chocolate-Nut Rugelach

Claire Saffitz – Chocolate-Nut Rugelach

This recipe was originally created by Claire Saffitz for Bon Appetit Magazine. “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   Ingredients   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   Method   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...