Sugar-Free Classic Rugelach
Indulge guilt-free with this delightful recipe for Sugar-Free Classic Rugelach, a healthier twist on the beloved Jewish pastry. Featuring a buttery, flaky cream cheese dough, these bite-sized treats are filled with a medley of sugar-free jam, chopped nuts, raisins, and a cinnamon-sweetener blend that satisfies without added sugar. Perfect for holidays or afternoon tea, this rugelach recipe swaps traditional sugar for alternatives like erythritol or monk fruit sweetener, making it ideal for anyone watching their sugar intake. Refrigerating the dough ensures a tender, melt-in-your-mouth texture, while a golden egg wash delivers bakery-worthy results. Ready in just over an hour, this batch of 32 rugelach is sure to delight family and friends while proving that sugar-free can be just as indulgent!
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Recipe Information
Ingredients
- 227 grams Unsalted butter, chilled and cut into cubes
- 227 grams Cream cheese, chilled and cut into cubes
- 280 grams All-purpose flour
- 100 grams Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 120 grams Chopped walnuts or pecans
- 120 grams Raisins
- 120 grams Sugar-free jam (apricot or raspberry)
- 1 large Egg
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the chilled butter and cream cheese. Beat until smooth and well combined.
Gradually add the flour and salt, mixing until the dough comes together. It will be sticky.
Divide the dough into four equal portions, flattening each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, mix the granulated sugar substitute and ground cinnamon.
On a floured surface, roll out one disk of dough into a circle of approximately 1/8 inch thickness.
Spread a thin layer of sugar-free jam over the rolled dough. Sprinkle with a quarter of the cinnamon-sugar substitute, followed by a quarter of the chopped nuts and raisins.
Using a pizza cutter or sharp knife, cut the dough into 8 wedges.
Roll each wedge from the outer edge towards the center to form a crescent shape.
Place each rugelach on the prepared baking sheets, spacing them about an inch apart.
In a small bowl, beat the egg with 1 tablespoon of water. Brush each rugelach with the egg wash.
Repeat steps 6-11 for the remaining disks of dough.
Bake for 25-30 minutes or until golden brown and cooked through.
Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.8 g | 457% | |
| Saturated Fat | 176.8 g | 884% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 457.3 g | 166% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 98.0 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 559 mg | 43% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2182 mg | 46% | |
*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.
