Rugleach are filled cookies that originated in Jewish communities in Poland. This simple take on the Eastern European cookie skips the yeast and rising time of traditional rugelach and comes together quickly with the help of a mixer. Adding cream cheese to the dough provides both softness and tang, a perfect counterpart to the creamy chocolate filling.

Quick Info

⏱️ 100 min • 🍽️ 48 servings • ⭐ 86%

Nutrition

63 cal • 1g protein • 8g carbs • 2g fat

Tags

[Low-Carb] • [Easy] • [Breakfast] • [Desserts] • [Snacks] • [Low-Calorie] • [Low-Sugar] • [Low-Fat]

Ingredients

• 8 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• ½ teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour, plus more for dusting
• 6 ounces dark chocolate, finely chopped
• 2 tablespoons brown sugar
• 2 tablespoons cocoa powder
• 1 large egg
• 1 tablespoon milk or heavy cream
• 3 tablespoons turbinado or demerara sugar

Instructions Preview

1. Make the dough: Add the butter to cream ch…
2. Set a large piece of plastic wrap, at leas…
3. While the dough chills, make the filling: …

…and 9 more steps

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Recipe by: Amanda Berrill • From: Tasty