Recipe for Pâtisserie Tillemont’s Nutella Rugalachs

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We have been asked by numerous customers to provide them with our Nutella Rugalachs recipe, usually we like to keep our secrets close to the vest, but in the spirit of Easter and Chocolate filled desserts, here is everything you need to know on how to make Pâtisserie Tillemont’s Nutella Rugalachs. Try them at home and tweet us a picture using the #TillemontCookies hashtag at @tillemont_com or send it via our Facebook page facebook.com/patisserie.tillemont

Enjoy!

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 750g

Method

Mixing the dough

– Mix the butter, sugar and cream cheese in a bowl at medium speed until it becomes light and fluffy

– Add the flour in 3 separate, even occasions. After each occasion, wait until the flour is fully incorporated before adding more
– Let the dough mix until it is well incorporated (about 3 min)

– Cut into 4 pieces weighing about 12 oz each

– Flatten them to form a round dough and then put them on a lightly floured tray

– Let them rest for about 15-20 min

– Use a pastry roller to flatten each dough until it forms a rectangular shape that is about 10 cm by 15 cm in size

– Spread Nutella evenly onto flattened dough

– Start the rolling process using your hands or any pastry tool

– Roll until the end

– Put them in the fridge for at least 3-4 hours (overnight is preferable) to ensure an easier cutting process afterwards

– Add egg wash or simply some water on your rolled up dough and sprinkle some “big sugar”

– Cut each cookie about 1-inch thick, place them on their sides and then on a standard baking sheet

– Cook for 15-20 min with the oven at 175 C (350 F)

– Sprinkle some confectioners sugar

 

And there you go! Pâtisserie Tillemont’s famous Nutella Rugalachs cookies

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