"#ad NEW holiday recipe! @nutella Rugelach Pull Apart Cake - the iconic rich roasted hazelnut and cocoa spread rolled up in soft rugelach cookies that "hug" so close in the oven, they become a pull apart cake - perfect for sharing! @thefeedfeed
This recipe is perfect for the holidays and for turning a simple moment into a special memory."
Rugelach Pull-Apart Cake with Nutella®
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A Note from Feedfeed
The holiday baking season isn't complete until you've whipped up something special with Nutella®. Get inspired to cook with everyone’s favorite hazelnut spread with this delicious recipe.
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Prep time: 30mins
Cook time: 2hrs 30mins
Serves or Makes: 6-8
Recipe Card
ingredients
Rugelach
- 1 1/2 teaspoons dry active yeast
- 1/2 cup milk, warmed to around 90 degrees
- 2 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon cornstarch
- 4 tablespoons unsalted butter, melted
- 1 egg, room temperature
- 1 tablespoon avocado oil or any neutral oil
- 2 tablespoons raw honey
- 1 1/2 cups Nutella®
ingredients
Simple Syrup
- 1/2 cup water
- 1/2 cup granulated sugar
- pinch of kosher salt
- 1 egg beaten for egg wash
Method
Step 1
In a small bowl, combine the active dry yeast and warmed milk. Whisk together to completely dissolve the yeast. Set aside.
Step 2
In a large bowl, whisk together the flour, salt, and cornstarch. Make a well in the center of the bowl, then add the melted butter, egg, avocado oil, yeast/milk mixture, and raw honey. Stir with a wooden spoon to combine.
Step 3
Begin kneading the dough in the bowl by hand, until it becomes fairly smooth, and forms a ball. This should take about 3 minutes of kneading. Cover the bowl with plastic wrap, and let the dough rise at room temperature for about 1 ½ hours or until it has doubled in volume.
Shape the Rugelach
Step 1
Divide the risen dough into two equal pieces. Sprinkle your work surface generously with flour. Sprinkle the dough lightly with flour. Roll one piece of dough out into a large rectangle, about 14" x 10". The dough should be very thin. Add more flour under the dough as you roll, to prevent sticking.
Step 2
Warm the Nutella in a microwave for about 15 seconds so it’s easy to pour, but not hot. Spread 2/3 cup of Nutella onto the rectangle of dough in a thin layer, using a small offset spatula. Leave 1/2" border all around. With the long edge facing you, fold the dough up in half lengthwise, enclosing the chocolate filling. Gently tug the edges and corners to meet, and use fingertips to press down the edges to seal. This helps prevent the Nutella from escaping.
Step 3
Use a pizza wheel or sharp chef's knife to cut the dough into large triangles. Pick up one triangle, and gently stretch the triangle out even more lengthwise. Place the dough back down on the work surface, and roll the dough - starting from the straight edge top of the triangle, rolling down into a crescent shape.
Step 4
Place the shaped rugelach in a parchment lined 9-inch round cake pan. Place the rugelach close together, they should definitely be touching. Repeat the same process with the remaining triangles of dough. Then, repeat with the remaining piece of dough. Cover with a clean kitchen towel, and let proof at room temperature for 1 hour.
Step 5
Meanwhile, preheat the oven to 375°F.
Make Simple Syrup
Step 1
In a small saucepan, combine the granulated sugar and water, and pinch of salt. Whisk to combine. Allow the mixture to come to a boil, and let simmer for 3 minutes, until the mixture thickens slightly, and all of the sugar dissolves. Set aside
Bake the Rugelach
Step 1
Beat 1 egg in a small bowl, and brush the top of each rugelach with beaten egg. Bake for about 30-35 minutes, rotating the pan 180° halfway through to ensure even browning. The rugelach should be deeply golden brown, almost mahogany on top.
Step 2
Remove from the oven, and pour the simple syrup over the hot rugelach immediately. Be generous with the simple syrup, and use all of it. The simple syrup absorbs completely, and is really important in keeping the rugelach soft and moist.