Chocolate-Nut Rugelach

Name: Chocolate-Nut Rugelach
Yield: 4 servings
Ingredients: 1 1/2 cup unsweetened cocoa powder; 1 1/4 cup (packed) light brown sugar; 1 1/2 teaspoon kosher salt; 1 1/4 teaspoon baking powder; 1 2 1/2 cups all-purpose flour, plus more; 1 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces; 1 2 large egg yolks; 1 1/3 cup sour cream; 1 1 teaspoon vanilla extract; 1 1 (13-ounce) jar Nutella, divided; 1 1 1/2 cups finely chopped pistachios, pecans, and/or walnuts, divided; 1 2 tablespoons demerara sugar, divided; 1 1 teaspoon flaky sea salt, divided, plus more; 1 1 large egg; 1 beaten to blend

From the kitchen of Carly

Tender cocoa dough wrapped around ribbons of Nutella and toasted nuts, these rugelach deliver chocolate intensity in every flaky, crescent-shaped bite. Rich, buttery, and endlessly craveable, they're the kind of treat that disappears fast.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup unsweetened cocoa powder
11/4 cup (packed) light brown sugar
11/2 teaspoon kosher salt
11/4 teaspoon baking powder
12 1/2 cups all-purpose flour, plus more
13/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
12 large egg yolks
11/3 cup sour cream
11 teaspoon vanilla extract
11 (13-ounce) jar Nutella, divided
11 1/2 cups finely chopped pistachios, pecans, and/or walnuts, divided
12 tablespoons demerara sugar, divided
11 teaspoon flaky sea salt, divided, plus more
11 large egg
1beaten to blend

Instructions

Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 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 it is smooth and homogenous. Divide in half and form into 3/4"-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°F. 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 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 1/2 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 1/2 tsp. sea salt.
Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" 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.
Dough can be made 1 month ahead. Freeze.