Description
A hybrid of New York-style babka and rugelach, this crescent-shaped pastry combines a rich cream cheese dough with deep chocolate swirls. Quick assembly and no special tools make it perfect for gatherings or weekend brunches.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
8 oz cream cheese, softened
¼ cup brown sugar
2 tbsp unsweetened cocoa powder
Instructions
Combine flour and salt before mixing with softened butter and cream cheese.
Add sugar gradually while beating to ensure proper emulsification with fats.
Divide dough into discs and refrigerate for at least 1 hour.
Maintain 35°C while melting chocolate to avoid seizing when adding dry ingredients.
Roll out dough, spread chocolate filling, and shape into crescent rolls.
Notes
Quick assembly and no special tools required.
Chilling develops deeper flavor; freezing at any stage is recommended for busy bakers.
Gluten-free alternative: use 1:1 baking flour blend.
Optional egg wash or sugar topping for added texture.
Adjust sweetness by varying brown sugar quantity.
- Prep Time: 90
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: Eastern European / American Jewish
Nutrition
- Serving Size: 1 piece
- Calories: 165
- Sugar: 9g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg