Ingredients
- 8 oz cream cheese,softened
- 8 oz butter,softened
- 1/4 cup confectioners' sugar
- 1 tsp vanilla extract
- 2 1/2 cups flour plus more if necessary
- confectioners' sugar,optional
- CINNAMON FILLING
- 1/8 cup sugar
- 1/8 cup brown sugar
- 1/4 tsp cinnamon
- CHOCOLATE FILLING
- 1/8 cup sugar
- 1/8 cup confectioners' sugar'
- 1 Tbs cocoa
- VANILLA FILLING
- 1/8 cup sugar
- 1/8 cup confectioners' sugar
- 1 1/2 tsp vanilla sugar
- Use these measurements for the filling if making all 3 flavors. If only using one flavor, triple the recipe.
Preparation
Step 1
Beat cream cheese,butter and confectioners' sugar. Add vanilla and then flour slowly,until a stiff dough forms. Refrigerate dough for 1 hr.
Divide the dough into 3 balls.
Preheat oven to 350. On a floured surface,roll out each ball of dough into a 8" circle. Cut each circle into 16 even wedges and lightly sprinkle with one of the filling options. (no need to add oil before sprinkling the dough with the filling)
Roll each wedge of dough from the wider end toward the center. Lay seam-side down on a parchment lined baking sheet. Bake for 12-15 min. Remove from the oven before the rugelach begin to brown. Once the rugelach have cooled,you may sprinkle with confectioners' sugar.
**Any extra filling can be saved in a ziplock bag or container for another time. You can also skip the filling entirely if you prefer.