Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

　　

Ingredients

Makes about 24

　　1/2 cup unsweetened cocoa powder

　　1/4 cup (packed) light brown sugar

　　1/2 teaspoon kosher salt

　　1/4 teaspoon baking powder

　　2 1/2 cups all-purpose flour, plus more

　　3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces

　　2 large egg yolks

　　1/3 cup sour cream

　　1 teaspoon vanilla extract

　　1 (13-ounce) jar Nutella, divided

　　1 1/2 cups finely chopped pistachios, pecans, and/or walnuts, divided

　　2 tablespoons demerara sugar, divided

　　1 teaspoon flaky sea salt, divided, plus more

　　1 large egg, beaten to blend

　　

Step 1

Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.

　　

Step 2

Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until it is smooth and homogenous. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.

　　

Step 3

Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.

　　

Step 4

Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12" square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt.

　　

Step 5

Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool.

　　

Do Ahead

Step 6

Dough can be made 1 month ahead. Freeze.