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Sugar Free Rugelach
SUBMITTED BY:
Warren P. Silberstein, M.D.
PHOTO BY:
Teresa B.
"No artificial ingredients. Cream cheese pastry filled with raisins, nuts and cinnamon. Naturally sweet."
RECIPE RATING:
Read Reviews
(43)
Review/Rate This Recipe
Original recipe yield 64 cookies
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup margarine
8 ounces cream cheese, softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 cup apricot spreadable fruit
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 17, 2003 by PANTHERA
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PANTHERA
Dec. 17, 2003
Both of my parents are diabetic, and since I love to bake, I always like to bring something home to them for family get togethers that they can eat (and is yummy.) It was a family occasion that I first brought these home for. The best thing about this recipe is that EVERYONE loves it. And if you don't tell people it's sugar free, they'll never know!!
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10 users found this review helpful
Both of my parents are diabetic, and since I love to bake, I always like to bring something...
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Reviewed on May 20, 2006 by
klzee
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klzee
May 20, 2006
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 cookie 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.
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9 users found this review helpful
These are VERY good. BUT, as a diabetic/ nutrition freak I must caution users that just...
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Reviewed on Dec. 4, 2004 by FOODJUNKY1
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FOODJUNKY1
Dec. 4, 2004
Wonderful! I need good sugar free items for several members of my family and this is the best cookie recipe yet. I used 1/3 C. Splenda in dough and 2 Tbls. in raisin/nut mixture. I divided the dough, wrapped in Glad Wrap 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 waxed paper. When I had each round the right size I carefully peeled back the wax paper, dusted with flour, layed each round on cookie sheet 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. It's nice because I prepared raisins/nuts mixture, put in plastic bag; then later stirred up dough and chilled it; then later on I made the cookies. This makes it seem less labor intensive. Thanks for this recipe. It is the greatest!
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8 users found this review helpful
Wonderful! I need good sugar free items for several members of my family and this is the best...
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Reviewed on Dec. 6, 2005 by CAKELADY68
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CAKELADY68
Dec. 6, 2005
Fantastic recipe. Everyone loves it. No need to tell anyone it is sugarfree. I made several variations. I made some with sugarfree Raspberry Preserves, and some with Sugar Free Maple syrup and Pecans (brush a little bit of syrup on tops after they have been baked). 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 pan. I did that too last year.
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7 users found this review helpful
Fantastic recipe. Everyone loves it. No need to tell anyone it is sugarfree. I made several...
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Reviewed on Dec. 4, 2003 by mo
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mo
Dec. 4, 2003
This recipe I altered by using whole wheat flour instead of the white and I believe it added a delightful nutty crunch. Though , it was harder to see if they were golden brown! I regret not putting on more apricot spread, for they were a bit dry, but I can easily adjust that. I would also increase the filling amount next time, I still have a quarter of dough in my fridge because I ran out! But I will be making this again soon! Great with coffee and tea!
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6 users found this review helpful
This recipe I altered by using whole wheat flour instead of the white and I believe it added a...
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Reviewed on Sep. 19, 2006 by Nicole
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Nicole
Sep. 19, 2006
These are great but they are not for diabetics. Grains are as bad for a diabetic as sugar and that includes flour.
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5 users found this review helpful
These are great but they are not for diabetics. Grains are as bad for a diabetic as sugar and...
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Reviewed on Dec. 20, 2003 by SPOI1EDBRAT
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SPOI1EDBRAT
Dec. 20, 2003
My boyfriend's boss recently learned that he's diabetic, so this Christmas has been difficult for him. This was a great recipe to find. Even the other guys at work liked it, and they're very picky. My mom also took some to work, and they fought over the last one! They also couldn't believe that there was NO sugar. My only problem was the time it took to roll all 64 cookies. Probably less work when someone's helping -- and more fun too!
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5 users found this review helpful
My boyfriend's boss recently learned that he's diabetic, so this Christmas has been difficult...
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Reviewed on Dec. 19, 2003 by JTEER
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JTEER
Dec. 19, 2003
This is a terrific recipe! Applause from my diabetic Grandmother-in-law and the rest of us! We love sugar free recipes that are natural without synthetic sweeteners.
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5 users found this review helpful
This is a terrific recipe! Applause from my diabetic Grandmother-in-law and the rest of us!...
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Reviewed on Feb. 19, 2004 by MISSPRINSEA
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MISSPRINSEA
Feb. 19, 2004
This is the BEST recipe for sugar free rugelach I have ever tasted. I like to add a little Splenda into the dough and also into the filing. It's also real easy to triple the recipe and to store it in a container(even thought it gets eaten real fast!)
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4 users found this review helpful
This is the BEST recipe for sugar free rugelach I have ever tasted. I like to add a little...
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Reviewed on Dec. 17, 2003 by Jenn in New England
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Jenn in New England
Dec. 17, 2003
My diabetic husband thought they were good and said he'd eat them again if I made them again. "And please make them again." The pastry part whipped together quickly, the rolling / spreading part took a bit, and I could only get 8 slices rather than the 16 suggested, since I knew I'd just make a horrid mess if I tried to roll smaller crescents. Maybe someone with more skill could manage... All told, these were a good choice. My kids enjoyed them too, surprisingly.
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4 users found this review helpful
My diabetic husband thought they were good and said he'd eat them again if I made them again....
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