Sugar Free Rugelach Recipes

CHOCOLATE-RASPBERRY RUGELACH COOKIES

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• On work surface, unroll crust; spread preserves to within 1/4-inch from edge. Sprinkle with pecans and chocolate chips. With sharp knife, cut crust into 16 triangles. Roll up each triangle, starting at shortest side and rolling to opposite point; place point-side-down, 1 inch apart on cookie sheets. Brush with beaten egg.
• Bake 12 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; sprinkle with powdered sugar. Cool completely, about 30 minutes.

SUGAR FREE RUGELACH

Steps:

• 1.Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. 2. Mix in flour. Chill the dough. 3. To make 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 cinnamon, and chop them together by processing in short pulses. 4. Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle on a lightly floured board or between two sheets of wax paper. 5. Spread a light layer of All-Fruit (approximately 2 tbsp) into each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture. 6. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. 7. Place point down on a lightly greased or parchment lined baking sheets. Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.

CHOCOLATE RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.

SUGAR FREE RUGELACH

Steps:

• 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 - 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 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.