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Views: 569
Last updated: 09 Feb 2010

Sugar Free Rugelach

Recipe by: Warren P. Silberstein, M.D.  |  Photo by: Allrecipes
  • (2)
  •   Easy  
  • Ready in: 35 mins
Sugar Free Rugelach
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Reviews  (2)
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Tweaks  (3)
Added to favourites by 6 cook(s)
  • Prep: 20 mins  Cook: 15 mins
  • Serves: 32
This naturally sweet rugelach needs no artificial ingredients. It's a delectable cream cheese pastry filled with sultanas, nuts and cinnamon.

Recipe provided by:

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Ingredients

225g (8 oz) butter
225g (8 oz) cream cheese, softened
350g (12 oz) plain flour
1 dessertspoon vanilla essence
For the filling:
175g (6 oz) chopped sultanas
125g (4¼ oz) chopped walnuts
2 tablespoons ground cinnamon
300g (11 oz) sugar free apricot preserves

Preparation method

1. Cream together the butter and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
2. To make the filling: Mix together the chopped sultanas, chopped walnuts and cinnamon. (If you have a food processor, place the whole walnuts and sultanas into the bowl, sprinkle with the cinnamon and chop them together by processing in short pulses.)
3. Divide the dough into 4 equal portions. Roll out each portion into a 25 to 30cm circle just under .25cm thick on a lightly floured board or between two sheets of greaseproof paper.
4. Spread a light layer of apricot preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 4 tablespoons of the chopped nut mixture.
5. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or baking parchment lined baking tray.
6. Bake for 15 to 17 minutes at 190 C / Gas mark 5 until golden. Remove to racks to cool.

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More Tweaks (3)

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    Tweak: KTHOMASXYZ Something else:

    Wonderful! I need good sugar free items for several members of my family and this is the best recipe yet. I divided the dough, wrapped in cling film and chilled. It was very easy to get the 16 triangles and they practically rolled themselves! I rolled each 1/4 of dough between sheets of greaseproof paper. When I had each round the right size I carefully peeled back the paper, dusted with flour, layed each round on baking tray and chilled for about 10 minutes before I layered fruit and nut mixture. I too brushed each with fruit spread just as they came out of the oven. Thanks for this recipe. It is the greatest!

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    Tweak: Lisa-Michelle Bouche... Something else:

    Fantastic recipe. Everyone loves it. No need to tell anyone it is sugarfree. Last year I made some with a raspberry creamcheese filling. Beat creamcheese with a little splenda and little SF raspberry preserves. ( Sorry, I rarely measure anything) You can also use this dough in a mini tart tin. I did that too last year.

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›› More Reviews & comments (2)

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    Review: TERESAMAS

    Both of my parents are diabetic, and since I love to bake, I always like to bring something home to them for family get togethers that they can eat (and is yummy.) It was a family occasion that I first brought these home for. The best thing about this recipe is that EVERYONE loves it. And if you don't tell people it's sugar free, they'll never know!!

    Posted: 21 Jul 2008 Easy

        
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    Review: Maggie

    These are VERY good. BUT, as a diabetic/ nutrition freak I must caution users that just because a recipe does not have refined or added sugar does NOT mean that it is "safe for diabetics." Naturally sweet (at least in this case) means naturally high in sugar. Although these are better than most biscuit recipes, they still contain apricot and raisins which have a LOT of fructose and must be eaten in moderation by anyone who has a sensitivity to sugar or carbs, as they are high on the glycemic index.

    Posted: 21 Jul 2008 Easy

        
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Nutrition

  • Calories 180kcal
  • Protein 2.5g
  • Sugars 9.8g
  • Total Fat 10.7g
  • Saturated Fat 2.8g
  • Salt 91.7mg
 
 
 
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