Sugar-free Rugelach

Sugar-free Rugelach


76 people made this

Sultanas, walnuts and sugar-free apricot jam provide the sweetness in these delectable Jewish pastries. They look amazing but are simple to make.

Warren P. Silberstein, M.D.

Serves: 32 

  • for the pastry
  • 250g butter
  • 250g cream cheese, softened
  • 3 cups (375g) plain flour
  • 2 teaspoons vanilla essence
  • for the filling
  • 1 cup (185g) chopped sultanas
  • 1 cup (125g) chopped walnuts
  • 6 teaspoons ground cinnamon
  • 1 cup (350g) sugar free apricot jam

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. To make the pastry cream together the butter and cream cheese in the bowl of an electric mixer. Blend in the vanilla essence. Mix in the flour until combined into a dough. Remove, wrap in plastic film and chill.
  2. To make the filling; mix together the chopped sultanas, walnuts and cinnamon. (If you have a food processor, place the whole walnuts and sultanas into the bowl, sprinkle with the cinnamon and chop them together by processing in short pulses.)
  3. Divide the pastry dough into 4 equal portions. Roll out each portion into a 25 to 30cm circle just under 5mm thick on a lightly floured board or between two sheets of greaseproof paper.
  4. Spread a light layer of jam, approximately 2 tablespoons onto each dough circle. Sprinkle each circle with approximately 3 tablespoons of the chopped nut mixture.
  5. 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 baking paper lined baking tray.
  6. Bake at 190 degrees C for 15 to 17 minutes until golden. Remove to racks to cool.

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Reviews (5)


Something else. Wonderful! I need good sugar free items for several members of my family and this is the best recipe yet. I divided the dough, wrapped in cling film 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 greaseproof paper. When I had each round the right size I carefully peeled back the paper, dusted with flour, layed each round on baking tray 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. Thanks for this recipe. It is the greatest! - 21 Jul 2008

Lisa-Michelle Boucher

Something else. Fantastic recipe. Everyone loves it. No need to tell anyone it is sugarfree. 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 tin. I did that too last year. - 21 Jul 2008


Used different ingredients. This recipe I altered by using wholemeal flour instead of the plain 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! - 21 Jul 2008

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