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Sugar-Free Rugelach

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I needed a good sugar-free dessert to provide the diabetics in our Church group with something sweet for an upcoming potluck so they aren’t left out when it comes time for dessert.  I found this one on allrecipes.com and chose it not only because it was one of the highest rated s/f recipes, but because it relies on natural sweetness in the raisins & fruit spread instead of artificial sweetener.  I love Splenda, but it almost always ruins desserts.

This is one of the best sugar-free desserts I’ve tried and once again, I think it’s due to the natural sweetness and no added chemicals.  To make this a completely natural cookie, swap the margarine for butter.

Sugar-Free Rugelach

1 cup margarine, softened
8 ounces cream cheese, softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 cup apricot spreadable fruit, warmed until slightly liquid

Directions
1. 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.
2. To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, here is the easiest and best method: place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
3. 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.
4. Spread a light layer of preserves (approximately 2-4 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/3 cup of the chopped nut-raisin-cinnamon 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 parchment lined baking sheets.
6. Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.

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