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“from "hungry rabbit" - http://hungryrabbitnyc.com/2010/12/rugetella - does not include chill time of at least 5 hours”
READY IN:
1hr 5mins
SERVES:
24
YIELD:
1 9x13 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the cream cheese is broken down but butter is still chunky.
  2. On low speed, add flour and salt, and mix until crumbly and just beginning to hold together, about 20 seconds. There should still be some small pieces of butter visible.
  3. Divide dough into two equal parts. Form each part into a flattened rectangle, and wrap in plastic wrap. Transfer to the refrigerator to chill 5 hours or overnight.
  4. Preheat oven to 350℉. Spread hazelnuts on a baking sheet; toast until golden and fragrant, 10 to 15 minutes. Wrap hazelnuts in tea towel and rub vigorously to get skin off. Finely chop hazelnuts.
  5. In a small bowl, add Nutella and chopped hazelnuts, stir to combine. In a separate bowl, beat egg yolk with the water, and set aside.
  6. Line a 9-by-13-inch baking pan with parchment paper so it’ll have a 2-inch over hang along the length of the pan.
  7. Place a rectangle of dough between two 9-by-13-inch pieces of waxed paper; roll dough into a rectangle the size of the baking pan. Line prepared baking pan with dough. Spread dough evenly with Nutella nut mixture. Roll remaining rectangle of dough into a rectangle the size of the baking pan; place on top. Trim the edges of the dough so they are even. Brush the top of dough with eggyolk mixture, and sprinkle with sugar.
  8. Bake until golden, about 30-35 minutes, rotating halfway through. Cool on a wire rack. Cut into 24 rectangles, approximately 1 x 3-3/4 inches each.

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