Low Fat Classic Rugelach

Indulge in the delicate, buttery layers of *Low Fat Classic Rugelach*, a lighter twist on the beloved Jewish pastry that's perfect for dessert or a cozy afternoon snack. This recipe combines the tangy richness of low-fat cream cheese and non-fat Greek yogurt with the warm sweetness of apricot preserves, raisins, cinnamon, and finely chopped walnuts, all wrapped in a tender, melt-in-your-mouth dough. With just 4 tablespoons of unsalted margarine and an optional dusting of powdered sugar, this lower-fat adaptation lets you enjoy traditional rugelach flavors guilt-free. Perfectly golden and irresistibly flaky, each batch makes 24 crescent-shaped bites of heaven that are as beautiful as they are delicious!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 24

Ingredients

• 2 cups all-purpose flour
• 8 ounces low-fat cream cheese
• 4 tablespoons unsalted margarine
• 0.25 cup non-fat Greek yogurt
• 0.25 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 cup apricot preserves
• 0.5 cup raisins
• 0.5 cup walnuts, finely chopped
• 1 egg white
• 2 tablespoons powdered sugar (optional for dusting)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Set aside.

Step 2

In another bowl, beat together the low-fat cream cheese, unsalted margarine, and non-fat Greek yogurt until smooth and creamy.

Step 3

Add the flour mixture to the cheese mixture and mix until just combined to form a dough.

Step 4

Divide the dough into two equal portions, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.

Step 5

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 6

In a small bowl, mix granulated sugar and ground cinnamon; set aside.

Step 7

Roll out each disc of dough on a lightly floured surface into a circle about 1/8 inch thick and approximately 10-12 inches in diameter.

Step 8

Spread a thin layer of apricot preserves over the surface of the dough, leaving about 1/2 inch border around the edges.

Step 9

Sprinkle the raisins, chopped walnuts, and half of the sugar-cinnamon mixture evenly over the preserves.

Step 10

Using a pizza cutter or sharp knife, cut each dough circle into 12 wedges.

Step 11

Starting from the wide edge, roll up each wedge tightly towards the point to form a crescent shape.

Step 12

Place the rugelach, point side down, onto the prepared baking sheets.

Step 13

In a small bowl, whisk the egg white until frothy and lightly brush it over the tops of the rugelach.

Step 14

Sprinkle the remaining sugar-cinnamon mixture on top of the rugelach for extra flavor.

Step 15

Bake in the preheated oven for 20-25 minutes or until golden brown.

Step 16

Remove from the oven and transfer to a wire rack to cool completely.

Step 17

Optionally, dust with powdered sugar before serving.

Nutrition Facts

Serving size	(987.4g)

Amount per serving	% Daily Value*
Calories	3164.8

Total Fat 128.5g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 82.7mg	0%
Sodium 1098.1mg	0%
Total Carbohydrate 429.1g	0%
Dietary Fiber 15.5g	0%
Total Sugars 218.1g
Protein 62.3g	0%

Vitamin D 243.4IU	0%
Calcium 543.3mg	0%
Iron 15.3mg	0%
Potassium 1664.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 8.0%

Carbs: 55.0%