For a richer flavor, use European-style butter instead of margarine. Feel free to experiment with different mix-ins for the filling, such as chopped nuts, dried fruit, or different flavored chocolate chips. The dough can be made ahead of time and stored in the refrigerator for up to 2 days, or frozen for up to 2 months. Thaw completely before using.
Rugelach with Cream Cheese Filling
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 55 mins
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SERVING32 People
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VIEWS36
Indulge in these delicate, crescent-shaped pastries, where a buttery, flaky dough embraces a luscious cream cheese filling. A delightful twist on a classic, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol15 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium113 mg
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Sugar7 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 3 mins In a large bowl, beat together the margarine and one package of cream cheese with an electric mixer until smooth. (Approximately 3 minutes)
02 Step
Recipe View 5 mins Gradually mix in the flour, 1/4 cup of the sugar, and vanilla extract until a dough forms. (Approximately 5 minutes)
03 Step
Recipe View 1 hrs Cover the dough with plastic wrap and refrigerate for at least 1 hour. (1 hour)
04 Step
Recipe View 5 mins While the dough chills, prepare the filling: In a separate bowl, combine the remaining package of cream cheese, the remaining 1/4 cup sugar, cinnamon, hot chocolate mix, and chocolate chips. Mix well and set aside. (Approximately 5 minutes)
05 Step
Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. (Approximately 5 minutes)
06 Step
Recipe View 10 mins Divide the chilled dough into four equal portions. On a lightly floured surface, roll each portion into a 10 to 12-inch circle. (Approximately 10 minutes)
07 Step
Recipe View 5 mins Spread a thin, even layer of the chocolate cream cheese filling over each circle. (Approximately 5 minutes)
08 Step
Recipe View 5 mins Using a sharp knife or pizza cutter, cut each circle into 8 wedges. (Approximately 5 minutes)
09 Step
Recipe View 15 mins Roll each wedge, starting from the wide end and ending at the point, to form a crescent shape. Place the rugelach point-side down on the prepared baking sheet. (Approximately 15 minutes)
10 Step
Recipe View 30 mins Bake in the preheated oven until golden brown, about 25 to 30 minutes. (25-30 minutes)
11 Step
Recipe View 10 mins Let the rugelach cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Ike Torphy
Jun 3, 2025I followed the recipe exactly, and they turned out perfectly. The dough was easy to work with, and the filling was delicious.
Lexi Schmidtbashirian
Mar 17, 2025My family loves these! I've made them several times, and they always disappear quickly. I sometimes add a sprinkle of powdered sugar on top for extra sweetness.
Keyon Stracke
Mar 3, 2025These rugelach were a huge hit at my holiday party! The cream cheese filling is so much better than the traditional fruit filling.