Sugar Free Rugelach Recipes

RUGELACH

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
• Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
• Turn mixer to low and add in the flour, mixing until just combined, don't over-mix.
• Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
• Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
• Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
• Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren't using back in the refrigerator.
• On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
• Brush each log with milk and sprinkle with turbinado sugar.
• Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
• Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.

GLUTEN FREE RUGELACH COOKIE RECIPE

Steps:

• Beat together butter, cream cheese and sugar in a large mixing bowl until smooth. In a separate bowl, whisk flour and salt, then stir into the cream cheese mixture until dough is formed. Wrap the dough in plastic wrap and chill for at least 4 hours or overnight. Chilling the dough will help it be less sticky and easier to work with. Line a large jelly roll or shallow- sided baking pan with parchment paper and set aside. In a small bowl, whisk 1/2 cup sugar with cinnamon. Prepare a clean counter or pastry mat by liberally dusting with more gfJules® flour. Have a rolling pin, bench scraper or spatula and all toppings ready. Divide the chilled dough into 4 pieces, removing one to your work surface and returning the others, wrapped, to the refrigerator. Rolling in each direction, gently roll one dough into a rectangle, approximately 10 x 8 inches. Spread enough preserves across the entire top of the dough to cover it with a thin layer. Evenly distribute ¼ cup raisins, then ¼ cup chopped pecans across the top of the preserves, then sprinkle with 2 tablespoons cinnamon-sugar mixture. Using a bench scraper or spatula, begin rolling up the dough into a log, starting with one of the short sides, rolling until the entire dough is rolled onto itself. Gently transfer to the parchment-lined baking sheet, seam side down, then tuck the ends underneath. Repeat the process with the other three sections of dough. Line the logs up on the baking sheet no more than 1-2 inches apart. Brush each log with milk, then using a large, sharp knife, make 3/4-inch-deep cuts across each log every one inch. Do not cut all the way through the logs at this time. Cover the baking sheet with plastic wrap and return to chill in the refrigerator for 30 minutes to 1 hour. Preheat oven to 350°F. Once preheated, remove the plastic wrap and bake the rugelach logs on the baking sheet for 45 minutes; they will be light golden brown when done. Sprinkle with demerara sugar, if desired, then allow to fully cool on the pan. Once cooled, mix icing in a small bowl, then drip using a spoon over the logs in a crosswise pattern. Use a large knife or bench scraper to cut the logs all the way through at each one inch cut, then serve. Yield: approximately 28 rugelach cookies.

SUGAR FREE RUGELACH

Steps:

• 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.

RUGELACH RECIPE

Steps:

• Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. Gently stir in the sour cream and vanilla, just until the dough holds together. Turn the bowl out onto a flour surface and give the dough a quick knead. Divide it in 3 pieces, wrap each piece with plastic, and refrigerate for 20 minutes.
• Preheat your oven to 375°F. Line two baking sheets with parchment paper or a silpat.
• Sprinkle some flour generously over your work surface. Take one disc of the dough and unwrap it. Sprinkle some flour over your rolling pin and roll out the dough so that it's about 10 inches in diameter.
• Spread about 2 tablespoons of jam over the rolled dough. You don't wan to add too much jam because it's going to seep out of the cookies while baking. Next sprinkle about a quarter of the ground pecans evenly over the jam. Using a pizza cutter or sharp knife, cut the dough into 12 wedges, like a pizza. Starting at the long, curved edge, roll each wedge, crescent style, and place the rolls point side down (so they don't unravel) on the prepared baking sheet. Repeat with remaining dough.
• Place the baking sheet in the oven and bake for 20 to 25 minutes or until lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to fully cool. Once completely cooled, either sprinkle them generously with powdered sugar or roll them through it.

SUGAR FREE RUGELACH

Steps:

• 1.Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. 2. Mix in flour. Chill the dough. 3. To make 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 cinnamon, and chop them together by processing in short pulses. 4. Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle on a lightly floured board or between two sheets of wax paper. 5. Spread a light layer of All-Fruit (approximately 2 tbsp) into each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture. 6. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. 7. 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.

EASY STRAWBERRY RUGELACH

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper or a Silpat liner.
• Place the pastry crust on a floured wooden cutting board, then spread the jam evenly onto the crust. Sprinkle with the walnuts, currants, and cinnamon.
• Cut the pastry round into 16 equal slices. Roll each cookie starting from the wide side of the triangle. Place the cookies with the tips down on the lined baking sheet.
• In a small bowl, beat together the egg and the water.
• Using a pastry brush, add a little bit of egg wash to the top of each cookie. Sprinkle with cinnamon.
• Bake for 22 to 25 minutes, or until golden brown.
• Cool completely, then serve.