Low Sodium Classic Rugelach

Savor the timeless charm of Jewish baking with this Low Sodium Classic Rugelach recipe, where flaky, tender pastry meets a sweet, nutty filling—all crafted with heart-healthy ingredients. Made with unsalted butter and cream cheese, the dough offers a luxurious, melt-in-your-mouth texture while keeping sodium content to a minimum. The filling, a delightful blend of raisins, unsalted walnuts, cinnamon, and sugar, provides a warm, spiced sweetness in every bite. Perfect for holiday gatherings or an everyday indulgence, these crescent-shaped cookies are brushed with a golden egg wash for a bakery-worthy finish. With just 45 minutes of prep time, this low sodium rugelach recipe delivers an easy yet impressive treat that’s irresistibly delicious and guilt-free.

Nutriscore Rating: 51/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 32

Ingredients

• 225 grams Unsalted butter, cold
• 225 grams Cream cheese, full fat
• 250 grams All-purpose flour
• 50 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 1 tablespoon Ground cinnamon
• 100 grams Chopped walnuts, unsalted
• 100 grams Raisins
• 1 Egg
• 1 tablespoon Milk

Directions

Step 1

In a large mixing bowl, combine the cold unsalted butter and cream cheese. Beat on medium speed until well combined and smooth.

Step 2

Add in the all-purpose flour and mix until just incorporated and the dough comes together. Be careful not to overmix.

Step 3

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

Step 4

While the dough is chilling, prepare the filling. In a separate bowl, mix together the granulated sugar, ground cinnamon, chopped unsalted walnuts, and raisins.

Step 5

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 6

Once dough is chilled, roll out the first disk on a lightly floured surface into a circle approximately 30 cm (12 inches) in diameter.

Step 7

Brush the rolled dough lightly with half of the vanilla extract.

Step 8

Evenly sprinkle half of the cinnamon filling over the dough, pressing gently to adhere.

Step 9

Using a sharp knife or pizza cutter, divide the circle into 16 wedges (like slicing a pizza).

Step 10

Starting at the wide end, roll each wedge up, ending with the pointed tip to create a crescent shape. Place the rugelach on the prepared baking sheet with the tip tucked underneath.

Step 11

Repeat the rolling and filling process with the remaining dough disk and filling.

Step 12

In a small bowl, beat the egg and mix in the milk to make an egg wash.

Step 13

Brush each rugelach with the egg wash to help them achieve a golden-brown color during baking.

Step 14

Bake the rugelach in the preheated oven for 20–25 minutes, or until golden brown and crisp on the outside.

Step 15

Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(1026.8g)

Amount per serving	% Daily Value*
Calories	4604.8

Total Fat 338.0g	0%
Saturated Fat 170.4g	0%
Polyunsaturated Fat 1.8g
Cholesterol 937.6mg	0%
Sodium 897.4mg	0%
Total Carbohydrate 351.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 129.6g
Protein 68.9g	0%

Vitamin D 54.5IU	0%
Calcium 555.4mg	0%
Iron 18.5mg	0%
Potassium 1829.9mg	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: 64.4%

Protein: 5.8%

Carbs: 29.7%