Low Fat Classic Rugelach
Elevate your snack game with this irresistible recipe for Low Fat Classic Rugelach, a healthier twist on the beloved Jewish pastry. Featuring a velvety dough made with low-fat cream cheese, non-fat Greek yogurt, and unsalted margarine, these crescent-shaped treats deliver all the buttery goodness of traditional rugelach without the guilt. A flavorful filling of apricot preserves, raisins, walnuts, and a cinnamon-sugar blend adds sweetness and warmth, while a light egg white glaze ensures a golden, flaky finish. Perfect for holidays, dessert trays, or afternoon tea, this recipe offers indulgence in every bite—proving that lower fat options can still be deeply satisfying. Best served fresh and optionally dusted with powdered sugar for an elegant touch!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 8 ounces low-fat cream cheese
- 4 tablespoons unsalted margarine
- 0.25 cup non-fat Greek yogurt
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 cup apricot preserves
- 0.5 cup raisins
- 0.5 cup walnuts, finely chopped
- 1 egg white
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Set aside.
In another bowl, beat together the low-fat cream cheese, unsalted margarine, and non-fat Greek yogurt until smooth and creamy.
Add the flour mixture to the cheese mixture and mix until just combined to form a dough.
Divide the dough into two equal portions, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a small bowl, mix granulated sugar and ground cinnamon; set aside.
Roll out each disc of dough on a lightly floured surface into a circle about 1/8 inch thick and approximately 10-12 inches in diameter.
Spread a thin layer of apricot preserves over the surface of the dough, leaving about 1/2 inch border around the edges.
Sprinkle the raisins, chopped walnuts, and half of the sugar-cinnamon mixture evenly over the preserves.
Using a pizza cutter or sharp knife, cut each dough circle into 12 wedges.
Starting from the wide edge, roll up each wedge tightly towards the point to form a crescent shape.
Place the rugelach, point side down, onto the prepared baking sheets.
In a small bowl, whisk the egg white until frothy and lightly brush it over the tops of the rugelach.
Sprinkle the remaining sugar-cinnamon mixture on top of the rugelach for extra flavor.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and transfer to a wire rack to cool completely.
Optionally, dust with powdered sugar before serving.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 429.1 g | 156% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 218.1 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 543 mg | 42% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1665 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
