Sugar free rugelach

    Sugar free rugelach

    64saves
    35min


    80 people made this

    About this recipe: This naturally sweet rugelach needs no artificial ingredients. It's a delectable cream cheese pastry filled with sultanas, nuts and cinnamon.

    Ingredients
    Serves: 32 

    • 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

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    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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    Reviews (6)

    by
    2

    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! - 21 Jul 2008

    by
    2

    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. - 21 Jul 2008

    by
    2

    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. - 21 Jul 2008

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