Rugelach with Cream Cheese Filling Recipe - Allrecipes.com
Rugelach with Cream Cheese Filling Recipe
  • READY IN ABOUT 2 hrs

Rugelach with Cream Cheese Filling

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 32 rugelach Change Servings
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Directions

  1. 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.
  2. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 1 hr 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 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 to sprinkle some powdered sugar over them. Thanks for a new Christmas cookie.

 
Most Helpful Critical Review
Nov 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 and are fun and easy to bring to a party.

 

11 Ratings

Dec 23, 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 large. The last 3 I rolled in a rectangle and made a log,which I sliced (much easier for my 4 yr old). We then baked some slices standing up & some flat. The filling is delicious.

 
Dec 29, 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 because I thought it might be too much but it wasn't.

 
Jan 11, 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 enjoy making cookies but, this recipe was fun. Only gave it 4 **** because I was missing a buttery taste. Next time I will use butter or a 50/50 mix of butter and margarine. Also, my cookies do not look like the picture. Mine were longer since it said to roll the dough to a 10-12" circle. None the less, they are very good.

 
Dec 26, 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 dessert. I suspect my family will love them. Thank you for something different!

 
Jan 03, 2011

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 garotte method. second method was way easier and produced tastier, better looking cookies. cookies overall seemed like they were missing something though and after making them twice still haven't figured out what.

 
Jun 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 again into the filling. Also, I only use butter. So, when making the crust, because it didn't seem to want to hold together and didn't taste very sweet, I added an extra 1/4 cup of sugar and another 1/4 cup of butter. For the filling, instead of chocolate chips, I put in a half teaspoon of ground coffee. Just the filling and dough was so good, it almost didn't make it into the oven. :)

 

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Nutrition

  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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