Chocolate Cream Cheese Rugelach

    Chocolate Cream Cheese Rugelach

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    11 people made this

    I love rugelach and I invented this version which has a chocolate cream cheese filling instead of fruit spread. It came out so tasty I had to share it!

    Serves: 32 

    • 250g margarine
    • 225g cream cheese, softened
    • 2 3/4 cups (350g) plain flour
    • 1/2 cup (100g) white sugar
    • 2 teaspoons vanilla essence
    • 225g cream cheese, softened
    • 1/2 cup (100g) white sugar
    • 2 tablespoons ground cinnamon
    • 1/4 cup (30g) instant hot chocolate mix
    • 1/4 cup (60g) dark chocolate chips

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Beat the margarine and 225g 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 cling wrap and refrigerate. Mix 225g cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix and chocolate chips. Set aside.
    2. Preheat an oven to190 degrees C. Lightly grease a baking tray.
    3. Divide dough into four equal portions. Roll each portion of dough into a 30cm 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 biscuit point-side down on the prepared baking tray.
    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.

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