Recipe for our Nutella Rugalach cookies

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Several customers have asked us for the recipe for our Nutella rugalachs. Usually we keep this kind of information very secret, but since Easter was yesterday, we decided to share this information with you. So here is everything you need to make our famous cookies at home, we would love to share your results on our Twitter and Facebook page, so send a picture to @tillemont_com using the #TillemontCookies hashtag or post the picture on facebook.com/patisserie.tillemont

Ingredients

- 1 lb unsalted butter (room temperature)
- 1 lb. cream cheese
- 6 tablespoons sugar
- 1 1/2 lbs all purpose flour
- 1 jar of Nutella 750 gr

Mix the dough
- Mix butter, sugar and cream cheese in a mixer until light and fluffy

- Add the flour in three strokes. It is important to make sure the flour is well incorporated before adding more.

- Mix the dough for 3 to 4 minutes

- Cut the dough into 4 pieces weighing 12 oz each

- Arrange in 4 discs on a tray lightly covered with flour

- Let stand for 15 to 20 minutes

- Flatten into a rectangle until it is a dimension of 15 cm by 10 cm

- Extend also the Nutella

- Roll out the dough with a pastry tool or simply use your hands

- Drive to the end

- Leave the rolls in the refrigerator for 4 hours (all evening is better) so that it will be easier to cut them in the next step

- Put egg on the dough and sprinkle with coarse sugar

- Cut 1 inch slices and place on parchment

- Bake at 175 C (350 F) for 15-20 minutes

- Decorate with powdered sugar

And here they are! The famous Nutella Rugalchs from Pâtisserie Tillemont

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