Nutella Mint Rugelach
These flaky Nutella Mint Rugelach cookies remind me of Thin Mints and chocolate pie all rolled into one!
Print
Pin
Servings: 64 cookies
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
Serving: 1 | Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 28mg | Sugar: 3g
