Ingredients for Rugelach Filled Cream Cheese Cookies
- Unsalted Butter
- 8 ounces cream cheese, softened
- All Purpose Flour
- Icing Sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- Cinnamon
- Nuts
- Ground Almonds
- Jam
- Chocolate Chips
- Dates
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How to Make Rugelach Filled Cream Cheese Cookies
- In a mixing bowl or food processor, cream together 1 cup (2 sticks) softened unsalted butter and 8 ounces cream cheese until light and fluffy.
- Add 1/4 teaspoon salt and 1/2 cup granulated sugar. Mix well.
- Gradually beat in 2 1/2 cups all-purpose flour until a dough forms.
- Lightly knead the dough until all the flour is incorporated. Do not overmix.
- Divide the dough into 4 equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
- **Prepare your filling:** (Recipe for filling needed here - please provide filling ingredients for a complete recipe)
- Generously flour your work surface.
- On a lightly floured surface, roll out one portion of the dough into a 10-inch diameter circle.
- Using a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges.
- If the dough is sticky, lightly dust with more flour.
- Spread a spoonful of filling onto the wide end of each wedge.
- Roll up each wedge from the wide end to the point, curling the tip slightly to create a crescent shape.
- Place the rugelach on an ungreased baking sheet.
- Brush with melted butter and sprinkle with coarse sugar (optional).
- Repeat steps 8-14 with the remaining dough portions.
- At this point, you can freeze the unbaked rugelach on the baking sheet. Once frozen, transfer to a freezer bag for longer storage.
- To bake: preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown, brushing with additional melted butter after 15 minutes for extra richness.
- Let cool slightly on the baking sheet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
41g
Carbs
6g
