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

Recipe Summary

Servings:
32
Yield:
64 cookies
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

179 calories; protein 2.5g 5% DV; carbohydrates 19.9g 6% DV; fat 10.6g 16% DV; cholesterol 7.8mg 3% DV; sodium 91.6mg 4% DV. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2006
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. Read More
(168)

Most helpful critical review

Rating: 2 stars
01/05/2006
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. Read More
(5)
70 Ratings
  • 5 star values: 52
  • 4 star values: 17
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/20/2006
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. Read More
(168)
Rating: 5 stars
12/04/2004
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! Read More
(34)
Rating: 5 stars
12/18/2003
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!! Read More
(27)
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Rating: 4 stars
09/19/2006
These are great but they are not for diabetics. Grains are as bad for a diabetic as sugar and that includes flour. Read More
(21)
Rating: 5 stars
12/06/2008
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. Read More
(20)
Rating: 5 stars
12/06/2005
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. Read More
(19)
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Rating: 5 stars
12/04/2003
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! Read More
(17)
Rating: 4 stars
12/02/2007
The 4 star rating is for the recipe itself. It is a good recipe for those who aren't diabetic. However don't eat this if you are a diabetic nor prepare it for someone who is a diabetic. There are way too many carbs in it for the diabetic. Carbs turn to sugar. Even if you substitute whole wheat flour there will be a problem with carbs. So many diabetics think that if something doesn't have sugar they can eat it but if there is flour in it you can't. And raisins are high in sugar. Just avoid this recipe if you are a diabetic. Read More
(13)
Rating: 5 stars
01/29/2010
I had never heard of Rugelach before but after making it more times then I can count this recipe is wonderful! The residents that I cook for that are diabetic really appreciate how great the taste is. Thank you again. Read More
(10)
Rating: 2 stars
01/05/2006
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. Read More
(5)
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