-
-
My review
Rugelach with Cream Cheese Filling
2
Kasey
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 55 m servings 179Original recipe yields 32 servings (32 rugelach)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 1011 Ratings
-
-
-
-
-
Most helpful positive review
12/12/2009
I followed this recipe exactly like it was written just today and after tasting one, I'll say it deserves 5 starts. They were easy to make and well worth trying. The only thing I did extra was...
Most helpful critical review
11/11/2011
these were pretty dry and they tasted like flower. i used 1tbsp of vanilla extract instead of the 2teaspoon in the recipe. i also used 3/4 c sugar (in the dough). these were pretty easy to make ...
Most helpful
Most positive
Least positive
Newest
12/12/2009
I followed this recipe exactly like it was written just today and after tasting one, I'll say it deserves 5 starts. They were easy to make and well worth trying. The only thing I did extra was...
12/22/2009
Just finished baking a batch. They turned out so good I had to post a pic. We changed the way they were rolled after first round of dough. Top in pick is half of the cresent shape, they were to ...
12/28/2009
These were very good. Easy to make. I used mini chocolate chips and cut the circle into 12 triangles to make enough for my cookie exchange. Very tasty. I almost didn't put all of the cinnamon in...
1/10/2010
I've never made Rugelach before. This recipe was easy but, time consuming. The dough was a dream to work with since I am not very good w/cookie dough and rolling out. In fact, I don't really enj...
12/25/2009
I had a hard time with the soft dough. Next time I will leave out the chocolate chips and sprinkle them on top instead of trying to spread them in the filling. This is a very good not too sweet ...
12/28/2010
tried both using triangles of dough and rolling the cookies up and just having a giant rectangle of dough, covered with filling and rolled up and cut into 1 inch rounds using the sewing thread g...
11/11/2011
these were pretty dry and they tasted like flower. i used 1tbsp of vanilla extract instead of the 2teaspoon in the recipe. i also used 3/4 c sugar (in the dough). these were pretty easy to make ...
6/20/2014
I actually cut the recipe in half. But since I was shy 2 oz on the cream cheese, I substituted that with sour cream. Putting 3 oz of cream cheese and 1 oz of sour cream in the crust and then aga...
5/9/2013
Recommend cutting the wedges before putting on the filling. Less messy. I used mini-chocolate chips rather than the regular size.