These flaky Nutella Mint Rugelach cookies remind me of Thin Mints and chocolate pie all rolled into one!
Table of contents
Nutella Mint Rugelach
Growing up I was not in the midst Michelin star chefs but beautiful women who cooked with love. Like I said before, chili and spaghetti is my favorite dish and I ate it all the time.
Love, above all, is the most important ingredient and makes just about anything taste like it came from the finest restaurant.
When I was five years old, my mom remarried into a Jewish family and the number of cooks grew exponentially. If you don’t think that’s anything unusual, read my Thanksgiving reunion post and you will see just how crazy we all are!
Well, a few years later, they opened an Italian restaurant that used to be run by Tony, who was Greek! Lost yet?
I’m 40 and I’m still lost. I grew to love Italian food and, of course, Jewish and Greek food too.
Things got even crazier when I married a Southern man from Kentucky and he tasted his first Matzoh ball soup. Tabasco with matzoh? That’s a whole other blog post…
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Ingredients Needed
One of my favorite Jewish treats is rugelach. Funny name, even harder to pronounce without the correct amount of phlegm. They are a fabulous cookie made with a cream cheese dough and a variety of fillings.
My favorite ones are chocolate, poppy-seed, and cherry. Most people like raisins, honey, or nuts. Those fillings remind me of baklava…
They are a fabulous cookie made with a cream cheese dough and a variety of fillings. My favorite ones are chocolate, poppy-seed, and cherry.
Most people like raisins, honey, or nuts. Those fillings remind me of baklava…
How to make Rugelach
The dough for these Nutella Mint Rugelach is much like a pie dough and should be handled accordingly.
Just pulse it in the food processor just until it comes together. You want a dough that looks like little balls of sand.
Those small balls of butter and cream cheese will expand during cooking and make the Nutella Mint Rugelach dough nice and flaky.
This recipe makes 64 cookies but that will not be enough because they are small and, like potato chips, you can not possibly eat just one.
I love the combination of Nutella and mint. They remind me of thin mint cookies and Nutella all rolled into one. Who doesn’t love Thin mints or Nutella?
Other than my husband, but he’s not going to eat these anyway…
He’s hardcore Paleo and not even I can break his iron will. Hopefully, I can sway you with this recipe and make them your favorite cookie!
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
These Nutella Mint Rugelach are perfect for a cookie swap or to mailing to far-away relatives. They might like some of my Shortbread Sandwiches or my Dark Chocolate Toasted Coconut cookies.
Nutella Mint Rugelach
These flaky Nutella Mint Rugelach cookies remind me of Thin Mints and chocolate pie all rolled into one!
Ingredients
Rugelach Dough
- 2 cups flour
- 1/4 teaspoon salt
- 1 package cold cream cheese (cold and cubed)
- 2 sticks unsalted butter (cold and cubed)
- 2 teaspoons vanilla
- 1 egg yolk (beaten)
- Confectioners' sugar for dusting and rolling your dough.
Rugelach filling
- 1/2 cup Nutella
- 1/4 cup fresh mint leaves (chopped fine right before using.)
Instructions
- Combine the flour and salt in a food processor.
- Pulse a few times to mix.
- Add in the butter and cream cheese.
- Pulse about 10-12 times until the dough looks like small pea gravel.
- Drizzle in the yolk and vanilla.
- Pulse 2 or 3 more times to combine.
- Remove dough to surface lightly dusted with sugar.
- Press into four equal disks being careful not to get the dough too warm.
- Wrap each disk in plastic wrap and refrigerate at least 2 hours.
- You can store the dough in the fridge for a few days before using. Or in the freezer for a month.
- When ready to make cookies, roll one disk out on a sugared surface to 1/8 inch thickness and in a circle.
- Add Nutella and chopped mint to the surface, much like a pizza.
- Cut the circle into wedges making 16.
- Roll each wedge, starting from the wide side, much like a crescent roll.
- Bake at 375F for 20 minutes or until golden brown.
- Let cool on the pan for 5 minutes before removing.
- Store in an airtight container for up to a week, if they last that long.
Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:
Yield: 64 Serving Size: 1Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 28mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This recipe adapted from Emma Christensen, The Kitchen
TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Dee Dee (My Midlife Kitchen)
Tuesday 19th of January 2016
I have a confession: I'm not a fan of nutella OR mint. Ack! However...I love that you can play with the flavored components so easily and make variations on a great treat. And how wonderful for you that you grew up with such a diverse food-inspired background! Lucky girl. :o)
chubcheeks@bellsouth.net
Wednesday 20th of January 2016
That is my favorite thing about this recipe! You can use the dough and make it with what ever you like! I hope you enjoy it!!
Susan | LunaCafe
Monday 18th of January 2016
These look so good. The combination of nutella and mint is inspired. I've never made rugelach and am really looking forward to trying these. :-)
chubcheeks@bellsouth.net
Tuesday 19th of January 2016
Thanks Susan! I love them and I hope you like them too!
Rachel @ Simple Seasonal
Monday 18th of January 2016
I just love all things rugelach! Thanks for sharing this marvelous recipe. I've always wanted to make it for myself!
chubcheeks@bellsouth.net
Tuesday 19th of January 2016
Thanks Rachel! I love that they are so adaptable and you can make whatever flavor you are in the mood for. I always have a batch of dough in my freezer!
Healing Tomato
Monday 18th of January 2016
When I lived in Queens, NY, Rugelach was part of my weekly diet. There was a Jewish bakery not far from where I lived and I would always stop by there on my home on Friday as a little treat. Your recipe looks amazing and it brings back so many memories. The chocolate and mint is a great combination. It looks so delicious and inviting.
chubcheeks@bellsouth.net
Tuesday 19th of January 2016
Thanks! I got raisin most of the time but cherished when I would get cherry or strawberry. I wasn't a big fan of apricot back then but I am now so I think that will be my next adventure. My extended family is Jewish and we would get together at Thanksgiving for a reunion, which we still do, and I always looked forward to them bringing the rugelach from the Jewish delis! Now I am slightly obsessed with babka!
Sara
Monday 18th of January 2016
Love rugelach, they remind me of my childhood because there's an amazing Jewish bakery near my grandmother's house. These look amazingly delicious!
chubcheeks@bellsouth.net
Tuesday 19th of January 2016
Thanks Sara. I loved them too growing up but I was always stuck with the raisin ones that I wasn't a big fan of. On occasion I could get a strawberry or cherry one and those were my favorite.