Description
Tender, buttery rugalech made with a rich cream cheese dough and filled with swirls of semi sweet chocolate and warm cinnamon, baked until lightly golden and delicate.
Ingredients
Scale
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 8 ounces cream cheese, cold
- 1 large egg (for egg wash)
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate, finely chopped
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, and salt.
- Cut in cold butter and cream cheese until a soft dough forms.
- Stir in vanilla extract until evenly incorporated.
- Divide dough into two discs, wrap tightly, and chill for at least 1 hour.
- Roll each chilled disc into a circle about 1/8 inch thick.
- Sprinkle evenly with chopped chocolate and ground cinnamon.
- Cut each circle into equal triangles and roll from the wide end to form crescents.
- Place on prepared baking sheet and brush lightly with beaten egg.
- Bake for 20 to 25 minutes until lightly golden, then cool slightly before serving.
Notes
- Keep butter and cream cheese cold for the best tender texture.
- Chill the dough thoroughly before rolling to prevent sticking.
- Avoid overfilling to prevent chocolate from leaking during baking.
Nutrition
- Serving Size: 1 pastry
- Calories: 140
- Sugar: 5g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg