Nutella and Brown Butter Rugelach with Peanuts and Vanilla Glaze

Ingredients

• For the dough:
• 4 1/4 ounces all-purpose flour, plus more for dusting
• 4 ounces unsalted butter, browned, strained, chilled until hard, and cut into large cubes
• 4 ounces cold cream cheese, cut into large cubes
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• For the filling and egg wash:
• 1 ounce finely chopped salted peanuts
• 2 tablespoons fresh bread crumbs
• 4 ounces Nutella
• 1 egg yolk whisked with 1 teaspoon cool water
• For the glaze:
• 4 ounces confectioners' sugar
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Directions

1. For the Dough: Add the flour, brown butter, cream cheese, and salt to the bowl of a food processor. Pulse 4 to 5 times, then run the machine until the mixture comes together into a rough, shaggy ball, about 1 minute.
2. Move the dough onto a lightly floured piece of plastic wrap, and dust your hands lightly with flour. For crescent cookies, shape it gently into a 5-inch disk. For sliced cookies, pat it into a 3- by 4-inch rectangle. Flour the top, wrap it snugly, then use a rolling pin to gently even it out. Tap the edges of the disk or rectangle lightly against the counter to neaten them; cleaner edges now mean fewer cracks later. Refrigerate until an instant-read thermometer inserted into the dough reads 40 degrees F (4 degrees C), about 1 hour. The dough may be frozen for 3 months; thaw it overnight in the refrigerator before continuing.
3. While the dough chills, set an oven rack in the center of the oven and heat to 375 degrees F (190 degrees C). Stack 2 baking sheets, then line the top sheet with parchment paper.
4. For the Filling: Stir the peanuts and bread crumbs together in a small bowl.
5. For Crescent-Style Rugelach: On a lightly floured work surface, roll the dough into a 9-inch circle, trimming the edge with a dinner plate and paring knife. Use an offset spatula to spread the Nutella across the dough, keeping a 1/2-inch border clear. Scatter the peanut and bread crumb mixture evenly over the Nutella. With a sharp knife, pastry wheel, or pizza cutter, divide the round into 16 even wedges. Beginning at the wide side of each long triangle, roll it up, then press the pointed tip to close it. Arrange each piece seam side down on the prepared baking sheet. Continue with the rest of the triangles, moving briskly and spacing the cookies about 2 inches apart. Put the baking sheet in the freezer for at least 20 minutes before baking. Alternatively, freeze the cookies until firm, then pack them in freezer bags or containers for up to 6 months; thaw overnight in the refrigerator before continuing.
6. For Sliced Rugelach: On a lightly floured work surface, roll the dough into a 4- by 12-inch rectangle. Spread the Nutella over the dough with an offset spatula, leaving a 1/2-inch border along both 12-inch sides. Sprinkle the peanut and bread crumb mixture evenly on top. Starting from one 12-inch side, roll the dough snugly into a spiral. Try for 3 complete turns, and pinch the seam firmly so it holds. Set the log on the baking sheet and chill it in the freezer or refrigerator for at least 30 and no more than 45 minutes. If it gets colder than that, let it sit briefly at room temperature so it will slice without cracking. Using a sharp knife, pastry wheel, or pizza cutter, cut the log into 12 cookies, each shaped like an isosceles trapezoid. The shorter edge of each trapezoid should be no less than 1/2 inch long, and the longer edge should be no more than 1 1/2 inches long. Set the cookies seam side down on the baking sheet and freeze for at least 20 minutes before baking. Alternatively, freeze until solid, then move to freezer bags or containers for up to 6 months; thaw overnight in the refrigerator before continuing.
7. To Finish and Bake: With a small pastry brush, coat the tops of the cookies with the egg wash. Bake until the cookies are flaky and browned, about 22 to 25 minutes. A little filling may escape, and that is fine. Check the bottoms: they should be caramelized, not burned. Slide the cookies, still on the parchment, onto a rack and cool completely, about 1 hour.
8. For the Glaze: In a small bowl, whisk the confectioners' sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cookies with a fork, or spoon it into a pastry bag and pipe it on. Allow the glaze to set, then store the rugelach in an airtight container with wax paper between the layers for up to 3 weeks, or freeze for up to 1 month.