Nutella Rugelach

It's undeniable that a huge part of the holidays is the incredible selection of Christmas cookies. They're everywhere! Well my friends, this year I'm representing for my Jewish family and adding these incredible Nutella, International Delight Hazelnut Creamer and chocolate chip filled rugelach to the menu! I'm not saying they'll make you want to convert or anything, but they'll definitely wow, woah and OMFG your friends and family the season. I'd venture to bet that you may even see them bake them for themselves the following year.

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PREP TIME: 15 minutes

REFRIGERATE TIME: 35 minutes, divided

BAKE TIME: 15 minutes

TOTAL TIME: 1 hour, 5 minutes


12 Rugelach



Cream Cheese (8 Oz, Cold And Cut Into Cubes)

Unsalted Butter (2 Sticks, Cold And Cut Into Cubes)

White Sugar (1/4 Cup)

International Delight Hazelnut Creamer (1 Tsp)

Salt (1/4 Tsp)

All Purpose Flour (2 Cups, Plus Extra For Covering Your Work Surface)



International Delight Hazelnut Creamer

Semi-Sweet Chocolate Chips


Egg (1)

Confectioners Sugar

Chocolate Syrup (In A Small Tipped Squeeze Bottle)


Stand Mixer

Plastic Wrap

Rolling Pin

Sharp Knife

Baking Sheet

Silpat (Or Parchment Paper)

Brush (2)

Butter Knife

Little Bowl


Cooling Rack

Sifter (Only Necessary If You Are Topping Your Rugelach)

  1. TO MAKE YOUR DOUGH. in your stand mixer, using your paddle attachment, cream together your cream cheese and butter.

    Add in your sugar, salt and International Delight Hazelnut Creamer.

    Slowly add in your flour until evenly incorporated.

    Transfer your dough onto your well floured work surface. 

    Form it into a large ball and then use your knife to cut that ball into quarters. Roll each of those quarters into individual balls, individually wrap them in your plastic wrap, use your hands to flatten them into disks and refrigerate them for 20 minutes.

  2. TO MAKE YOUR RUGELACH. preheat your oven to 350°.

    Clean off your work surface and dust it and your rolling pin with flour. 

    Place one of your dough disks onto the surface.

    Roll your dough into an even, roughly 1/8 of an inch thick circle.

    Use your butter knife to coat your dough with your Nutella.

    Use your brush to brush on a thin layer of your International Delight Hazelnut Creamer.

    Sprinkle on chocolate chips from the outer edges of your dough to about half way in. (going all of the way to the center will make it more difficult to roll your rugelach).

    Using your knife, cut your dough like a pizza into 16 triangles (that's making 8 cuts).

    Roll each triangle from the outside in.

    Line your baking sheet with your silpat.

    Place each of your rugelach onto your lined baking sheet. (I baked them in batches of 9-12)

    In your small bowl, beat your egg together with 1 tsp of water.

    Use your second brush to brush your egg wash over your rugelach on your baking sheet.

    Bake for 15 minutes—or till golden brown.

    Transfer them onto your cooling rack and move on to your next batch. 

  3. TO TOP YOUR RUGELACH (optional). you can do this next step on the plate or platter you intend to serve your rugelach on or directly on the cooling rack. I did it on the serving platter for a more exciting effect.

    Use your sifter to sprinkle your confectioners sugar over your rugelach.

    Drizzle your chocolate syrup over your rugelach.

    If you're going for the exact same plating I did in the photos, sprinkle on some extra chocolate chips.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.