Nutella-Pistachio and Chocolate-Tahini Rugelach

Prep Time
1h 30 min
Cook Time
15 min
64 cookies

In our Secrets From the Kitchen series, Food Network Canada recipe developers share their best cooking secrets for their favourite recipes. On today’s menu: Tamara Green’s Nutella-Pistachio and Chocolate-Tahini Rugelach.

Part croissant, part cookie and fully delicious — this Jewish pastry is the dessert recipe that needs to be on your holiday table this year. Growing up, no matter what holiday it was — Rosh Hashanah, Hanukkah, Shabbat — Rugelach were on the table. Typically, it’s a jam-based cookie filled with nuts, but we love stuffing ours with Nutella and pistachios and chocolate and tahini for a modern twist. While this cookie may look laborious, I’ve learned the ultimate secret from my mother-in-law for fool-proof rugelach: the longer they rest in the fridge, the better! You can leave them in for a minimum of an hour but overnight is truly the sweet spot. This yields a flakier, deeper, richer taste and texture that is just delightful!

To get the full holiday menu, check out our roundup of Secrets From the Kitchen holiday recipes.




2 ¼
cups flour
cup sugar
tsp salt
oz cold unsalted butter, cut into cubes
oz brick cream cheese, cut into cubes
tsp vanilla
egg, whisked for egg wash

Chocolate Tahini Filling

cup semi-sweet chocolate chips
Tbsp tahini (the runny variety is best)
pinch salt
Tbsp toasted sesame seeds

Nutella and Pistachio Filling

cup nutella
cup salted pistachios, finely chopped


Step 1

For the dough, add flour, sugar and salt into a food processor. Pulse a few times until combined.

Step 2

Place the cold, cubed butter, cream cheese and vanilla into the food processor with the flour. Pulse until it resembles crumbly sand. Do not pulse into a dough ball.

Step 3

Flour the surface you’re working on and remove all the crumbly dough onto the surface.

Step 4

Begin kneading the dough until it comes together and forms a ball. Flatten it, then divide it into 4 equal circles. Cover with plastic wrap and refrigerate for a minimum of 1 hour up to overnight. The longer it rests in the fridge, the better it gets.

Step 5

When you’re ready to bake, preheat oven to 350°F.

Step 6

For the chocolate tahini filling, using a double boiler, melt the chocolate chips and pour in the tahini and salt. Stir until well combined, remove from the heat and set aside.

A spatula blending melted chocolate and tahini in a saucepan
Step 7

Take out one piece of dough at a time. Flour your surface and begin rolling the dough into a 10-inch circle. The key to rolling out a circle is to roll, turn it slightly, roll again, turn it and keep doing this until a circle forms. If your dough is too tough, let it rest on the counter for a few minutes. If your circle is a little over or under 10-inches, that’s ok, it doesn’t need to be perfect! Repeat with remaining three dough balls.

Step 8

Using an offset spatula or spoon, evenly spread Nutella on two rolled out pieces of dough, and chocolate tahini mixture on remaining two rolled out pieces of dough. Leave 1 ½ inches of dough around the perimeter without any filling on it.

Step 9

For the Nutella rugelach, generously sprinkle with chopped pistachios. For the chocolate tahini rugelach, sprinkle with toasted sesame seeds.

Step 10

Using a knife or pizza cutter begin slicing in quarters. Then slice those pieces into quarters until you have 16 triangles.

Step 11

Roll each triangle up, going from the wide part without filling until the narrow tip until it resembles a crescent roll.

Tamara rolling the Nutella an pistachio-filled rugelach dough
Step 12

Brush each piece with egg wash.

Step 13

Bake in the oven for 15-17 minutes, until golden. Remove from heat, let cool and enjoy.

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