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Low-Fat Classic Rugelach Healthy Holiday Recipe For the dough: 8 ounces low fat cream cheese 1/2 cup unsalted butter, at room temperature 1 1/3 cups unbleached, all-purpose flour Confectioners' sugar For the filling: 1 cup apricot preserves, thick, best quality available

Directions:
Place the cream cheese and the butter in the bowl of an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 350 degrees and grease 2 cookie sheets.

Divide the dough into 4 balls. Rolls the balls out into 4 circles about 1/8-inch thick and 9-inches in diameter. Using a spoon or dull knife, spread the apricot preserve filling over each circle of dough.

Using a dull knife, cut each circle of dough into 16 pie piece shaped pieces about 2 inches wide at the circumference. With your fingers, roll up the pieces from the wide side to the center. Place the rugelach on the greased cookie sheets. Bake in the oven on the middle and lower racks for approximately 30 minutes, or until golden brown. Move the rugelach to racks to cool. Sprinkle the rugelach with confectioners' sugar just before serving.

This recipe makes 64 rugelach.

Serving Size 1 rugelach

Nutrition information per serving:
Calories: 46
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 5mg
Sodium: 12mg
Total Carbohydrate: 6g
Dietary Fiber: 0g
Protein: 0g

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The word rugelach is derived from the Slavic word rog, meaning horn; thus, rugelach are "little horns." In Eastern Europe the rugelach dough was made with butter or sour cream, but as with cheesecake. New World tastes preferred the unabashed luxury of cream cheese, which produces a dough that is exceedingly rich, flaky, and tender.

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