RUGELACH WITH CREAM CHEESE FILLING
I took a rugelach recipe and invented my own filling with cream cheese instead of fruit spread. It came out so tasty I had to share it!
Provided by Kasey
Categories Desserts Cookies Filled Cookie Recipes
Time 1h55m
Yield 32
Number Of Ingredients 10
Steps:
- Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 17.4 g, Cholesterol 15.4 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 112.5 mg, Sugar 7.1 g
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Dub Mango
[email protected]I love rugelach! This recipe looks like a great way to make them at home.
Salen Kumar
[email protected]This recipe looks delicious! I'm going to have to give it a try.
superagentt007
[email protected]I can't wait to try this recipe!
kimone
[email protected]These rugelach are the perfect treat for any occasion.
Hasnat Pathan
[email protected]I'm not usually a fan of cream cheese, but I really enjoyed the filling in these rugelach.
Bao Rapoo
[email protected]These rugelach are so easy to make and they always come out looking and tasting amazing.
Aliyengie. Banda
[email protected]I love this recipe! I've made it several times and it always turns out perfect.
Hafsa Akter Hafsa Akter
[email protected]These rugelach were a complete disaster! The pastry was tough and the filling was bland.
Rouge Ange
[email protected]I followed the recipe exactly, but my rugelach didn't turn out as flaky as I expected.
Mimi Mafora
[email protected]The pastry was a little dry, but the cream cheese filling was delicious.
Md Dulal Islam bp
[email protected]These rugelach were a bit too sweet for my taste, but otherwise they were very good. I think I would use less sugar next time.
Ramon Santos
[email protected]I'm not a big fan of cream cheese, but I thought I'd give this recipe a try anyway. I'm so glad I did! The cream cheese filling was actually really good, and it paired perfectly with the flaky pastry.
Fezan khan
[email protected]These rugelach were a little more time-consuming to make than I expected, but they were definitely worth the effort. They were absolutely delicious and everyone who tried them raved about them.
NatSa
[email protected]I've never made rugelach before, but this recipe was easy to follow and the results were amazing! The pastry was so light and flaky, and the filling was just the right amount of sweetness.
Asif Ali rustamani
[email protected]I made these rugelach for a brunch party and they were a huge hit! Everyone loved the combination of sweet and savory. I especially liked the way the cream cheese filling melted in my mouth.
Ignacio Hernandez
[email protected]My rugelach turned out absolutely delicious! The cream cheese filling was smooth and creamy, and the pastry was flaky and golden brown. I used raspberry jam instead of apricot preserves, and it added a lovely tartness to the filling.