Hazelnut pinwheel rugalach



60 min


1 h 15 min


60 Cookies

* PLUS chilling time
Hazelnut pinwheel rugalach

Roberto Caruso


  • 2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 1/2 tsp salt
  • 1 cup cold unsalted butter
  • 1/2 227-g block cream cheese , chilled
  • 1/3 cup sliced hazelnuts
  • 1 egg
  • 1/3 cup chopped skin-on almonds , optional
  • 3 tbsp Nutella


  • Place flour, icing sugar and salt in a food processor. Whirl until mixed. Cut butter and cream cheese into small cubes. Add to flour and pulse just until dough starts to come together. Form dough into 3 balls, then flatten into discs . Wrap separately in plastic wrap and refrigerate at least 30 min or up to 5 days. Or freeze up to 1 month.
  • Preheat oven to 350F (180C). When ready to bake, remove dough from refrigerator and let stand at room temperature until soft enough to roll, about 10 min. 1 disc into a 10-in. (25-cm) square. Spread about 3 tbsp (45 mL) Nutella right to the edges, then sprinkle with 1/3 cup (75 mL) sliced hazelnuts. Roll tightly. Repeat with remaining dough. Wrap with plastic wrap and refrigerate until firm, at least 1 hour. Cut into 1/2-in. (1-cm) slices. Brush with 1 whisked egg. Place on parchment-lined baking sheet. Bake in preheated oven 13 to 15 min. Store in airtight container in a cool place up to 1 week or freeze up to 1 month.