Sugar Free Rugelach Recipe -
Sugar Free Rugelach Recipe

Sugar Free Rugelach

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"No artificial ingredients. Cream cheese pastry filled with raisins, nuts and cinnamon. Naturally sweet."

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Ingredients Edit and Save

Original recipe makes 64 cookies Change Servings


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Jan 05, 2006

Although easy to make, it was too doughy for our tastes. I rolled the dough thin and it took twice as long to bake. The end result was light and dough-tasting.

Dec 04, 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!

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!!

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.

Dec 06, 2008

Since I made some changes (not by choice) they had a lovely mild sweet taste to them. Great way to snack and satisfy your cravings without feeling guilty. A few of these could serve as a quick breakfast. Instead of walnuts, I used pecans. Instead of apricot preserves, I used Smucker's low sugar strawberry. Instead of margarine, I used 1/2 stick butter and 1/2 cup applesauce then added milled flaxseed for the pastry.***UPDATE*** I made this again but I didn't have cream cheese. I used sour cream and plain yogurt with a bit more flour, I had to bake it twice as long and it still came out awesome!! This is my favorite recipe, I will make this more often, maybe fill it with other things like tomatoes and mozzarella.

Dec 06, 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.

Dec 04, 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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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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