raspberry rugelach with nutella®

Baked Good
All year round

45 minutes

Yields: 10 servings
Portion: 2 rugelachs



  • 2 -1/4 all-purpose flour
  • 1 tsp. salt
  • 1/4 cup butter
  • 1/4 cup cream cheese
  • 1 tbsp. baking powder
  • 1 tsp. sugar
  • 1/3 cup cold water
  • 1 egg
  • 1/2 cup raspberries
  • 2 oz. melted
  • 6 oz. Nutella®
  • * powdered sugar, optional


Dough recipe: Add flour, salt and baking powder in bowl. Mix in while slowly adding cold water until incorporated. Add butter, sugar, egg and cream cheese into mixer with a paddle and mix until smooth. Let dough stand for 1 hour refrigerated before rolling out. Lightly dust the cutting board with flour and roll dough to 1/4" thickness and cut into 2-1/2 inch circles. Place 1/2 tbsp. raspberries on each side of the circle and roll dough in a pinwheel shape. Brush with melted butter and bake at 350ºF for 20-25 minutes until golden brown. Drizzle with 1 oz. of Nutella® and add powdered sugar if desired.