We've got a soft spot for rugelach, the roll-up Jewish cookies filled to the brim with ingredients like jam and chopped nuts. This year, we created a recipe for intensely chocolatey rugelach, stuffed with pistachios, Nutella (yep), and just enough sea salt to make the flavors really pop. Watch the video below for a step-by-step tutorial on shaping and baking these holiday—or anytime—cookies, then read on for our best tips for making them look as perfect as they taste.
From pulverizing the nuts to a uniform size to whipping together the cookie dough, we wouldn't dream of making these cookies without a food processor. It makes quick work of incorporating the butter into the dry ingredients—just be sure to stop pulsing the machine when the butter transforms into pea-sized pieces. You can add the wet ingredients right into the processor, too. The dough is ready when it forms a large ball around the blade.
Okay, so it may not exactly be a secret ingredient, but the slightly unconventional addition of sour cream is what makes our rugelach dough so tender and soft. Plus, it adds a little tang to counter the sweetness of the chocolate and Nutella filling.
Don't even think about rolling out the dough before chilling it for a couple of hours. After it's had a chance to relax in the fridge, let it sit on the counter to warm slightly for five minutes before rolling. This will ensure smooth edges with no cracks.
There are two techniques for rolling rugelach: The more traditional slice-then-roll, or the easier, lower maintenance roll-then-slice. For the latter, wrap the rugelach up like a jellyroll, then cut it into inch-wide pieces before baking. It's less likely to crack this way (not to mention faster).