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1
Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.
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2
Mix on low speed until the cream cheese is broken down but butter is still chunky.
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3
On low speed, add flour and salt, and mix until crumbly and just beginning to hold together, about 20 seconds.
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4
There should still be some small pieces of butter visible.
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5
Divide dough into two equal parts.
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6
Form each part into a flattened rectangle, and wrap in plastic wrap.
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7
Transfer to the refrigerator to chill 5 hours or overnight.
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8
Preheat oven to 350a.
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9
Spread hazelnuts on a baking sheet; toast until golden and fragrant, 10 to 15 minutes.
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10
Wrap hazelnuts in tea towel and rub vigorously to get skin off.
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11
Finely chop hazelnuts.
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12
In a small bowl, add Nutella and chopped hazelnuts, stir to combine.
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13
In a separate bowl, beat egg yolk with the water, and set aside.
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14
Line a 9-by-13-inch baking pan with parchment paper so itll have a 2-inch over hang along the length of the pan.
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15
Place a rectangle of dough between two 9-by-13-inch pieces of waxed paper; roll dough into a rectangle the size of the baking pan.
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16
Line prepared baking pan with dough.
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17
Spread dough evenly with Nutella nut mixture.
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18
Roll remaining rectangle of dough into a rectangle the size of the baking pan; place on top.
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19
Trim the edges of the dough so they are even.
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20
Brush the top of dough with eggyolk mixture, and sprinkle with sugar.
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21
Bake until golden, about 30-35 minutes, rotating halfway through.
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22
Cool on a wire rack.
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23
Cut into 24 rectangles, approximately 1 x 3-3/4 inches each.
