Rugetella
- 6 ounces cold unsalted butter, cut into 1/2-inch pieces
- 8 ounces cream cheese
- 2 cups all-purpose flour
- 12 teaspoon table salt
- 1 cup toasted hazelnuts
- 12 cup nutella
- 1 large egg yolk
- 1 tablespoon water
- 3 tablespoons sanding sugar or 3 tablespoons granulated sugar
- 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.
- 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.
- 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.
- Preheat oven to 350a.
- 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.
- 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.
- Line a 9-by-13-inch baking pan with parchment paper so itll have a 2-inch over hang along the length of the pan.
- 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.
- 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.
butter, cream cheese, flour, salt, hazelnuts, nutella, egg yolk, water, sanding sugar
Taken from www.food.com/recipe/rugetella-443698 (may not work)