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!
Ingredients
- margarine: 1 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- ¾ cups all-purpose flour: 2 piece
- white sugar: 0.5 cup
- vanilla extract: 2 tsp
- cream cheese: 1 pack (8 ounce pack, softened)
- white sugar: 0.5 cup
- ground cinnamon: 2 Tbsp
- instant hot chocolate mix: 0.25 cup
- semisweet chocolate chips: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
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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.
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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.
