Do you think I could use Nutella as filling for rugelah?

I made the dough today and I saw I had an unopened jar of Nutella. How do you think it would be?

Re: Do you think I could use Nutella as filling for rugelah?

I am sure it would taste really good but I think that once they are put in the oven the heat will cause the chocolate to ooze out of the cookie and make a melty mess.

Re: Do you think I could use Nutella as filling for rugelah?

Re: Do you think I could use Nutella as filling for rugelah?

you can use chocolate chips or pieces of chocolate bars...they work GREAT!!

YUMMY!!

Re: Do you think I could use Nutella as filling for rugelah?

I think the nutella would be delish in theory - but it would be a mess ........
and after all of that work, they would be ruined -
Try a peice of chocolate instead -

Re: Do you think I could use Nutella as filling for rugelah?

It would be a mess. I've used nutella as a filling, but I put it on after the cookies came out of the oven to make a sandwich cookie. It was a bit messy. If you want to use up your nutella, let me know and I will post the recipe.

Re: Do you think I could use Nutella as filling for rugelah?

try raspberry jam

Re: Do you think I could use Nutella as filling for rugelah?

mmm....rugelah

what did you wind up doing?

Re: Do you think I could use Nutella as filling for rugelah?

can you/did you ever post the rugelah recipe???

Re: Do you think I could use Nutella as filling for rugelah?

I ended up putting chocolate chunks but I think chocolate morsals would have been better. Here is the receipe.

1 cup Butter or Margarine, Softened
1 package (8oz) cream cheese, softend
1 tbsp plus 1/2 cup sugar
1tspn vanilla
1 tspn orange peel (optional)
2 cups all purpose flour
1 1/2 tspn ground cinnamon
8 tspn butter, melted
1 cup chopped walnuts
1 cup dried currants (I didn't add this)
1 large egg yold
1 tbspn water

1.) In large bowl, with mixer at low speed, beat butter and cream cheese until blended and smooth. Beat in 1 tablespoon sugar, vanilla, and orange peel, if usuing. Beat in flour until blended. Divide dough into 4 equal pieces. Wrap each piece in ceran wrap and refigerate until firm, at least 2 hours or overnight (if using margarine, freeze overnight)

2.) Preheat oven to 325 and line 2 large cookie sheets with parchment paper. In small bowl, stir together cinnamon and remaining 1/2 cup of sugar.

3.) Roll out dough 1 piece at a time into a 10 1/2 inch round . Brush dough with 2 teaspoons of melted butter then sprinkle a generous amount of the cinnamon-sugar and walnuts.

4.) With a knife or pizza cutter cut dough into 12 wedges (I actually got 16). Starting at curved edge, roll up each wedge jelly-roll style. Place point side down about 1/2 inch apart on cookie sheet.

5.) Stir together egg yok and water and lightly brush the tops.

6.) Bake about 30 minutes and then transfer immediately onto wire rack.

This receipe is from Good Housekeeping Baking. I have made a lot of baked good from here and they always come out great and the receipes are all easy. I actually just filled them with the cinnamon-sugar. Then did the batch with the chocolate