Sugar free rugelach recipe
- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
This naturally sweet rugelach needs no artificial ingredients. It's a delectable cream cheese pastry filled with sultanas, nuts and cinnamon.
91 people made this
- 225g (8 oz) butter
- 225g (8 oz) cream cheese, softened
- 350g (12 oz) plain flour
- 1 dessertspoon vanilla essence
- For the filling
- 175g (6 oz) chopped sultanas
- 125g (4¼ oz) chopped walnuts
- 2 tablespoons ground cinnamon
- 300g (11 oz) sugar free apricot preserves
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Cream together the butter 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 sultanas, chopped walnuts and cinnamon. (If you have a food processor, place the whole walnuts and sultanas 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 25 to 30cm circle just under .25cm thick on a lightly floured board or between two sheets of greaseproof paper.
- Spread a light layer of apricot preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 4 tablespoons of the chopped nut 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 baking parchment lined baking tray.
- Bake for 15 to 17 minutes at 190 C / Gas mark 5 until golden. Remove to racks to cool.
Reviews & ratingsAverage global rating:(74)
Reviews in English (68)
Something else.Wonderful! I need good sugar free items for several members of my family and this is the best recipe yet. I divided the dough, wrapped in cling film and chilled. It was very easy to get the 16 triangles and they practically rolled themselves! I rolled each 1/4 of dough between sheets of greaseproof paper. When I had each round the right size I carefully peeled back the paper, dusted with flour, layed each round on baking tray and chilled for about 10 minutes before I layered fruit and nut mixture. I too brushed each with fruit spread just as they came out of the oven. Thanks for this recipe. It is the greatest!-21 Jul 2008
by Lisa-Michelle Boucher
Something else.Fantastic recipe. Everyone loves it. No need to tell anyone it is sugarfree. Last year I made some with a raspberry creamcheese filling. Beat creamcheese with a little splenda and little SF raspberry preserves. ( Sorry, I rarely measure anything) You can also use this dough in a mini tart tin. I did that too last year.-21 Jul 2008
These are VERY good. BUT, as a diabetic/ nutrition freak I must caution users that just because a recipe does not have refined or added sugar does NOT mean that it is "safe for diabetics." Naturally sweet (at least in this case) means naturally high in sugar. Although these are better than most biscuit recipes, they still contain apricot and raisins which have a LOT of fructose and must be eaten in moderation by anyone who has a sensitivity to sugar or carbs, as they are high on the glycemic index.-21 Jul 2008
Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease!
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Cinnamon Roll Rugelach
By Trang Doan - Dec 18, 2017 (updated Dec 7, 2017 ) - This post may contain affiliate links.
Cinnamon Roll Rugelach are scrumptious little bites of tender pastries filled with cinnamon sugar. They are the perfect snack for cinnamon roll lovers.
I have been making these Cinnamon Roll Rugelach for years as part of my holiday baking list along with a million other treats. Every holiday season, my kitchen becomes a mini makeshift bakery and the smell is just wonderful! And quality control is my favorite part of the holiday baking process. We hardly shop for holiday gifts anymore, instead I fill my counter top with containers full of homemade goodies ready to be sent off to friends and family. It has become such a fun tradition for us and hopefully for those on the receiving end as well.
Recipe Tips and Tricks
- Make sure to let cream cheese and butter soften at room temperature in advance, especially during colder weather.
- You can use a knife to cut the dough, but I would recommend investing in an inexpensive pizza cutter for this as it will make the cutting so much faster and easier. I like the one with longer handle.
- Before you roll the dough triangles up, push the sugar away from the edges toward the middle to prevent it from falling out. Try your best to keep the sugar in but it’s okay if some fall out. I just scoop it up and put it on the next piece as I go.
Cookies That Pack Well for Holiday Gifting
If you’re wondering what other treats I pack in our holiday goodies tupperware, check out the list below.
- – a variation of these but filled with homemade almond paste (so actually less sweet than marzipan)
- A plain version of these Lemon Shortbread Cookies in holiday cutout with festive sanding sugar – not very typical for holiday cookies, but I don’t make these very often, and my husband looks forward to them during the holiday season.
- The best Chocolate Chip Cookies for real, because people who don’t even like cookies will eat these!
I love the smell of these Cinnamon Roll Rugelach as they bake in the oven. It gives me that warm and fuzzy holiday spirit every time. So just turn on the holiday music radio station and start baking!
How to make rugelach
- Make the cream cheese dough and roll into a circle.
- Cut into triangles (like cutting a pizza)
- Place your filling on the circle of dough.
- Roll from the outside towards the inside
- Brush with an egg wash and sprinkle with cinnamon and sugar then bake
I&rsquom lucky that my husband and I get to share and celebrate two holidays in our home with our kids: Hanukkah and Christmas. Ever since my husband and I first started dating years ago, we have enjoyed taking part in each other&rsquos holiday traditions. Sure, my husband freaked out that first year when he came home from work late one night and found a huge evergreen tree in his living room adorned with ornaments and twinkling lights by yours truly, but now he loves it. )
When I was growing up, my family always had sugar and gingerbread cookie making parties, so when I decided to continue the tradition with my own kids, I wanted to make sure a cookie my husband loved growing up was represented as well. Rugelach isn&rsquot exactly a cookie, it&rsquos more of a pastry, but it certainly looks right at home on a cookie plate and my hubby is addicted to them.
As with most of my sweet recipes, I always try to cut down on a lot of the sugar. So, instead of sprinkling a cup of sugar on the dough before adding the filling, as most traditional rugelach recipes call for, I simply fill mine with low sugar preserves and tons of chopped fruit, nuts and bittersweet chocolate (for those who really want to take them up a notch). That makes them sweet, but not too sweet.
I must have done something right because Kenya and my husband couldn't keep their paws off of the first batch I made. I am not exaggerating when I say I came into the kitchen shortly after they came out of the oven to find almost all 24 cookies gone before I could photograph them for the picture you see above. At this time of year laughing and baking cookies is what the holidays are all about, no matter which one(s) you celebrate!
When you're willing to put a bit more effort into cookies beyond simply dropping dough from a spoon onto a baking sheet, filled and rolled rugelach are a project worthy of your time. Go with traditional fruit and nut filling or opt for chocolate (see "tips," below) either way, we guarantee everyone will be asking for "just one more"!
We know you’ll love this gluten-free version of our Rugelach recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields tender, buttery crescent cookies that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!
- 16 tablespoons (227g) unsalted butter, at room temperature
- 6 ounces (170g) cream cheese, at room temperature
- 1/3 cup (74g) sour cream
- 1/2 teaspoon salt
- 2 cups (241g) Gluten-Free Measure for Measure Flour
- 1/2 cup (106g) brown sugar, packed
- 1 cup (113g) walnuts, chopped
- 1/2 cup (85g) dried cranberries, raisins, or currants
- 1 tablespoon cinnamon
- water, for brushing dough
To make the crust using a food processor: Place the flour and salt in the bowl of a food processor. Pulse briefly to combine. Cut the butter and cream cheese into chunks and add to the bowl along with the sour cream. Pulse just until the dough forms chunks, and you can squeeze it together.
To make the dough using a mixer: Beat together the butter, cream cheese, sour cream, and salt until smooth. Add the flour, mixing to make a stiff dough.
Divide the dough into three equal portions. Press each gently into a disk. Make the disks as round as possible, smoothing their edges this will allow you to roll the disks into a perfectly round circle, making the resulting rugelach more attractive. Wrap the disks in plastic, and chill the dough for about 1 hour, until it's firm but not rock hard. Or chill longer (up to overnight), then warm for about 45 to 60 minutes at room temperature, until the dough softens enough to roll out without cracking.
To make the filling: Process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender until finely chopped and well combined (but not pasty). Don't have a food processor? Simply stir together the filling ingredients your filling will be chunky rather than smooth.
Perfect your technique
Place one piece of the dough on a generously floured sheet of parchment, wax paper, or plastic wrap lightly flour the top of the dough and add another piece of parchment (or wax paper or wrap). Using parchment or an equivalent helps keep the dough's stickiness under control. Roll it into a 10" circle, peel off the paper, and brush the dough lightly with water. For a flavorful touch, brush with a thin layer of boiled cider, warmed apple or currant jelly, or puréed fruit preserves, instead of water.
Use your fingers to spread about 1/3 of the filling onto the round, going all the way to the edges and gently patting the filling to help anchor it to the dough.
Using a pizza cutter, baker's bench knife, or sharp knife, divide the dough into 12 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a baking sheet lining the baking sheet with parchment will help with cleanup. Repeat with the remaining two pieces of dough.
Brush the rugelach with milk or cream and sprinkle with granulated or coarse white sparkling sugar.
Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating.
Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature.
Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.
Tips from our Bakers
Try these tasty fillings each makes enough for one-third of the dough, so feel free to mix and match various fillings using a single batch of dough.
Dark Chocolate: Whisk together 1 tablespoon brown sugar and 1 teaspoon unsweetened cocoa powder add 1/4 teaspoon cinnamon, if desired. Sprinkle atop rolled-out dough. Sprinkle with 1/4 cup (1 1/2 ounces) mini chocolate chips or chopped semisweet chocolate. Alternatively, sprinkle 3 tablespoons baker’s chocolate filling mix atop the rolled out dough and top with mini chocolate chips or chopped semisweet chocolate.
Double Apricot: Process 1/2 cup (3 ounces) chopped dried apricots, 3 tablespoons (2 ounces) apricot jam or preserves, 1 teaspoon lemon juice, and a pinch of salt until the apricots are finely chopped, but the mixture isn’t totally smooth.
Apple-Cinnamon: Combine 2/3 cup (about 4 ounces) peeled, grated apple 2 teaspoons lemon juice 1/3 cup (2 3/8 ounces) sugar 2 tablespoons (1/2 ounce) cornstarch, and 3/4 teaspoon ground cinnamon in a small saucepan. Stir to thoroughly combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes. Remove from the heat, and set aside to cool to room temperature if you want to hasten the process, place in the refrigerator.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
I often find myself running late and need to rise dough faster, or sometimes, in the winter, I don&rsquot have a warm place and the dough take forever to rise. So, I let my dough rise in a warm oven.
What I do is preheat the oven to its lowest temperature and turn it off. Then, I cover the dough with a damp towel and place the oven.
This trick works for me every time. On occasion, I may need to remove the dough and preheat the oven another time or two, but usually just once does the trick.
The down side of this process is that some bakers feel it doesn&rsquot allow for flavors to really develop. Personally, I never noticed much of a difference.
Rugelach recipe: Method 1 vs Method 2
In the below picture, the left uses 'Method 2' and has many delicate layers. The right uses 'Method 1' and has one distinct layer.
My partner and I prefer eating rugelach using 'Method 2' as there are more layers. However, it takes a lot more time and patience!
Steps to make Walnut Rugelach
Prepare fruit and nut mixture
Using a food processor, pulse together 1 cup walnuts, 1 cup dried cranberries, 1 tablespoon of sugar and 1/2 teaspoon of cinnamon until ground and combined. Set aside.
Combine butter and milk
In a large mixing bowl of a stand mixer fitted with dough hook attachment, add in 1 cup of melted warm butter. Pour in 1 cup of warm milk.
Combine flour and yeast
In a separate mixing bowl, combine 4 cups of flour and ¾ tablespoons of yeast.
Add dry ingredients to butter and milk
With the electric mixer on speed 2, gradually add the dry ingredients to the bowl of wet ingredients, ½ a cup at a time, scraping down any excess from the sides too. Mix for about 3-5 minutes until very soft and not sticky.
Divide the soft dough into 5 equal pieces and gently cover with some plastic wrap.
Working piece by piece, roll the dough into an 11-inch circle shape. Spread 3 heaped tablespoons of apricot preserves over the surface and top with about ⅓ cup of the prepared dried fruit and nut mixture.
Use a pizza cutter to slice through each circle into 12 equal triangle wedges. Work from the outside and roll each triangle into spirals. Transfer to a baking sheet lined with baking parchment paper.
Place the baking sheet in a warm oven at 100 ˚F for about 30 minutes for the rugelach to rise until doubled in volume.
Once risen, remove the baking sheet of rugelach and preheat the oven to 350 ˚F.
Bake in the preheated oven for about 30 minutes until lightly golden.
Dust with generous amounts of powdered sugar to top, serve warm and enjoy!
Not too sweet and just perfectly right, these Walnut Rugelach treats are the perfect tea time snack. Have you tried them before? Let us know what you think of them use our hashtag #cookmerecipes to be in touch online!
Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.
How to Make Rugelach
I always make the cookie dough or rather pastry for the rugelach the same. It’s so simple, it only has flour, butter, salt, sour cream and a bit of vanilla extract. You make it the same way as you would make your pie pastry, using a pastry cutter or two knives.
You could also just make this in a food processor, but I’d rather not have to wash it, so that’s why I just use my trusted pastry cutter. It all comes down to doing dishes, doesn’t it?
I have filled these babies with so many different types of jams and nuts, but this time my jam of choice was a nice cherry jam and some ground pecans. After you bake these, the hardest part is letting them cool a bit, before I sprinkle them with some powdered sugar and then you can finally serve and enjoy.
I love these cookies, they are something I grew up with during the holidays. My mom is not a baker so she never baked a lot while we kids were growing up but these rugelach cookies are one of the few things she did make. She loves plum jam so we’d always fill them with plum jam and then roll them in lots of powdered sugar.
It was such a treat and I loved them so much, I eventually took over making them from my mom.
These cherry pecan rugelach cookies are so light, flaky and I love the fact that there is no sugar in the pastry itself, the only sugar you’re getting here is from the jam and the powdered sugar. Truly one of the best cookies ever and there should be no holiday treat table without them!