Ingredients 1/2 cup unsweetened cocoa powder 1/4 cup light brown sugar, (packed) 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 2 1/2 cups all-purpose flour, plus more 3/4 cup chilled unsalted butter, (1½ sticks) cut into pieces 2 large egg yolks 1/3 cup Sour cream 1 teaspoon vanilla extract 1 jar Nutella, (13 ounce) divided 1 1/2 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
Instructions 1. 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. 2. 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. 3. 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. 4. 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.? 5. 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.
Description A different take on rugelach
Yield
24
Source Bon Appetit
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