Ruggele

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix butter, cream cheese and flour with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for approx. 2 hours. Divide dough into 4 parts. Mix brown and white sugar with hazelnuts. Sprinkle 1/4 onto the work surface. Roll out one piece of dough on top of it round (approx. 26 cm Ø).

2. 2

   Use a cake divider to divide the dough into 16 pieces (alternatively, use a knife to cut it into approx. 16 pieces). Process the rest of the dough in the same way. Roll up the cake into croissants, starting on the broad side and rolling up to the top. Place the tip downwards on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes

Nutrition Facts

KCAL
60 kcal

CARBS
5 g

FATS
4 g

PROTEINS
1 g