Name: Chocolate-Nut Rugelach
Yield: Makes about 24 Servings
Ingredients: ½ cup unsweetened cocoa powder; ¼ cup (packed) light brown sugar; ½ teaspoon kosher salt; ¼ teaspoon baking powder; 2½ cups all-purpose flour, plus more; ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces; 2 large egg yolks; ⅓ cup sour cream; 1 teaspoon vanilla extract; 1 13-ounce jar Nutella, divided; 1½ 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

Photo by Peden + Munk

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

Recipe notes