Low Sodium Classic Rugelach
Indulge in the comforting sweetness of Low Sodium Classic Rugelach—an effortless twist on this beloved Jewish pastry that’s perfect for anyone looking to reduce their sodium intake without sacrificing flavor. This recipe features a buttery, flaky dough made from unsalted butter and cream cheese, generously filled with a delightful mixture of cinnamon-spiced sugar, plump raisins, and crunchy unsalted walnuts. With a golden egg wash that ensures a beautiful finish, these crescent-shaped beauties bake to perfection in just 25 minutes. Whether served as a dessert, snack, or a treat alongside coffee, this low-sodium rugelach guarantees classic flavors with a healthier twist. Easy to prep and sure to impress, it’s a must-try for anyone seeking heart-smart baking options!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 225 grams Unsalted butter, cold
- 225 grams Cream cheese, full fat
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Ground cinnamon
- 100 grams Chopped walnuts, unsalted
- 100 grams Raisins
- 1 Egg
- 1 tablespoon Milk
Instructions
In a large mixing bowl, combine the cold unsalted butter and cream cheese. Beat on medium speed until well combined and smooth.
Add in the all-purpose flour and mix until just incorporated and the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions, flatten them into disks, wrap them in plastic wrap, and refrigerate for at least 1 hour or until firm.
While the dough is chilling, prepare the filling. In a separate bowl, mix together the granulated sugar, ground cinnamon, chopped unsalted walnuts, and raisins.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Once dough is chilled, roll out the first disk on a lightly floured surface into a circle approximately 30 cm (12 inches) in diameter.
Brush the rolled dough lightly with half of the vanilla extract.
Evenly sprinkle half of the cinnamon filling over the dough, pressing gently to adhere.
Using a sharp knife or pizza cutter, divide the circle into 16 wedges (like slicing a pizza).
Starting at the wide end, roll each wedge up, ending with the pointed tip to create a crescent shape. Place the rugelach on the prepared baking sheet with the tip tucked underneath.
Repeat the rolling and filling process with the remaining dough disk and filling.
In a small bowl, beat the egg and mix in the milk to make an egg wash.
Brush each rugelach with the egg wash to help them achieve a golden-brown color during baking.
Bake the rugelach in the preheated oven for 20–25 minutes, or until golden brown and crisp on the outside.
Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.0 g | 433% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 351.2 g | 128% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 129.6 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 555 mg | 43% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1830 mg | 39% | |
*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.
