Nutella rugelach

Method

1. Using an electric mixer, beat the butter and cream cheese until smooth and well combined. Add the flour and salt, and beat on low speed until combined. Shape into a rough block, then wrap in plastic wrap and refrigerate for 30 minutes or until just firm.
2. Roll out the pastry between two sheets of baking paper to a 30 cm × 15 cm rectangle with a short edge parallel to the work surface. Spread half the Nutella over the pastry, leaving a 1 cm border. Fold the bottom third up, then the top third down over the bottom third, as you would a letter. Using your fingers, press the dough to seal in the Nutella (for perfect layers, the goal is to prevent any Nutella seeping out the ends or breaking through the pastry; if a little does, don’t worry too much). Wrap in plastic wrap and refrigerate for 30 minutes or until just firm.
3. Rotate the parcel 90 degrees so the seam is on the right, then roll it out to a 30 cm × 15 cm rectangle. Spread over the remaining Nutella, leaving a 1 cm border, then fold up and seal the edges again. Wrap in plastic wrap and refrigerate for a further 30 minutes or until just firm.
4. Preheat the oven to 180°C and line a baking tray with baking paper.
5. Roll out the pastry to a 30 cm × 20 cm rectangle, with a long edge parallel to the work surface. Using a ruler and a large sharp knife, cut the pastry in half lengthways. Place one rectangle in the fridge until needed. Using the ruler, mark 7 cm intervals along the top length then, 3.5 cm in from the corner, 7 cm intervals along the bottom length. Using the marks as guides, cut the dough into eight triangles.
6. Working with one triangle at a time, roll it from the base of the triangle into a croissant shape, sealing the pointy end underneath. Transfer to the prepared tray and brush with eggwash. Bake for 20 minutes or until golden. Meanwhile, repeat the cutting, rolling and baking process with the remaining pastry rectangle.
7. Cool, then serve the rugelach warm or at room temperature.