Food recipes
Sugar Free Rugelach
Sugar Free Rugelach Ingredients: margarine, regular, 80% fat, composite, stick, without salt cheese, parmesan, hard wheat flour, white, all-purpose, unenriched vanilla extract raisins, seeded nuts, walnuts, english sp...
Sugar Free Rugelach
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
vanilla extract
raisins, seeded
nuts, walnuts, english
spices, cinnamon, ground
apricots, dried, sulfured, uncooked
Directions:
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.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
vanilla extract
raisins, seeded
nuts, walnuts, english
spices, cinnamon, ground
apricots, dried, sulfured, uncooked
Directions:
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.