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For the dough:
8 ounces low fat cream cheese
1/2 cup unsalted butter, at room temperature
1 1/3 cups unbleached, all-purpose flour
For the filling:
1 cup apricot preserves, thick, best quality available
1. Place the cream cheese and the butter in the bowl of an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
2. Preheat the oven to 350°F and grease 2 cookie sheets.
3. Divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8-inch thick and 9-inches in diameter. Using a spoon or dull knife, spread the apricot preserve filling over each circle of dough.
4. Using a dull knife, cut each circle of dough into 16 pie piece shaped pieces about 2 inches wide at the circumference. With your fingers, roll up the pieces from the wide side to the center. Place the rugelach on the greased cookie sheets. Bake in the oven on the middle and lower racks for approximately 30 minutes, or until golden brown. Move the rugelach to racks to cool. Sprinkle the rugelach with confectioners' sugar just before serving.
Serving Size: 1 rugelach
Number of Servings: 64
|Fat||2 g||Fiber||0 g|
|Protein||0 g||Saturated Fat||0 g|
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