Summary

Ingredients

• 200 g butter, (important for the taste)
• 200 g double cream cheese
• 300 g flour, (405)
• 40 g suar, brown
• 40 g suar, white
• 40 g hazelnuts, round

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Instructions

1. Process the butter, flour and the cream cheese into a smooth dough and then leave it covered for about 2 hours.
2. Mix the two types of sugar and the hazelnuts. Sprinkle on the worktop in portions. The dough is then divided into 4 roughly equal pieces. These are then rolled out on the sugar-hazelnut mixture to a diameter of about 26 cm.
3. Then cut about 16 (cake) pieces each and roll up like a croissant.
4. Place the ruggels on a baking sheet lined with baking paper and bake in the preheated oven (175 ° C) for approx. 12 minutes.
5. TIP: They taste best when they are warm from the oven.