“I love to make rugelach. It makes me think of living in Israel when my children were little and of happy times with my family.”

— Nela Hasic
ThinkPink founder and JDC Tikkun in Action grant recipient

Ingredients

DOUGH

  1. 4 cups flour
  2. 3 tbsp. sugar
  3. 1 tsp. salt
  4. 4 tsp. yeast
  5. ½ cup milk
  6. ½ cup water
  7. 1 egg
  8. ½ cup margarine
  9. 1 egg yolk, for glazing

FILLING

  1. 1 cup Nutella
  2. ¼ cup cocoa powder
  3. ½ cup coconut sugar

TOPPING

  1. 7/8 cup water
  2. 1 cup sugar

Instructions

  1. Combine water and milk, heating until warm. Add 1 tablespoon of sugar and the yeast. Leave to ferment for about 10 minutes.
  2. Combine the other dough ingredients in a food processor, then put them in a bowl and add the yeast mixture. Feel free to add more liquid if needed.
  3. Knead the dough for about 10 minutes.
  4. Roll out the dough on a floured surface and divide into four balls. Cover them with a cloth and let stand for 10 minutes.
  5. Flatten the first ball of dough with a rolling pin, then spread half the Nutella on it and sprinkle with half the cocoa powder and half the coconut sugar. Then, flatten the second ball and place it on top of the first one, spreading to your desired thickness with a rolling pin. Divide the resulting round shape into 16 equal-sized triangles, and roll them into the shape of rugelach.
  6. Repeat the process with the two remaining dough balls.
  7. Arrange the rugelach on a baking sheet covered with parchment paper and coat with the egg yolk. Bake in a pre-heated 480-degree oven (250 degrees Celsius) for 20 minutes.
  8. While the rugelach are cooking, mix the water and sugar and boil it to create a sugar syrup.
  9. When the rugelach are golden-brown, take them out and coat them with the sugar syrup.