Sugar Free Rugelach
Happy Healthy Holidays!
Need to watch sugar intake? Try this Sugar Free Rugelach version. There are as many ways to spell the Rugelach as there are fillings to put in them. In the old country, Rugelach was made with butter instead of cream cheese and shaped like crescent rolls.
1 cup butter or margarine
8 ounces reduced fat cream cheese, softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 cup apricot spreadable fruit
Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla.
Mix in the flour. Chill the dough.
To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
Divide the dough into 4 equal portions. Roll out each portion into a 10 to 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
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 parchment lined baking sheets.
Bake for 15 to 17 minutes at 375 degrees (or until golden). Remove to racks to cool.
Recipe makes 64 servings Sugar Free Rugelach cookies.