Dessert: Chocolate-Nut Rugelach

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

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Chocolate-Nut Rugelach

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

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

Instructions

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.
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.
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.
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.
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.

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