I get weak at the knees when I think about rugelach. They are crisp, buttery, and melt in your mouth. But I usually avoid them because traditional recipes are loaded with fat. Not these. These ones are creamy, yet light. Perfect for Hanukkah.
1. Preheat the oven to 350°F. Spray a baking sheet with vegetable spray.
2. In a food processor, purée cream cheese, sugar, and butter until smooth. Add flour and yogurt; pulse on and off until the mixture is crumbly. Remove the dough from the food processor. Form it into two balls and wrap them in plastic wrap. Chill at least 30 minutes.
3. Between two sheets of floured waxed paper, roll one ball into a circle 1/8-inch thick. Spread half the jam over top and sprinkle with half the brown sugar, cranberries, and cinnamon. With a sharp knife, cut the circle into 10 wedges. From the wide, outside edge, roll each wedge toward the centre; shape it into a crescent, and place it on a prepared baking sheet.
4. Repeat with the remaining dough, jam, brown sugar, cranberries, and cinnamon.
5. Bake for 20 minutes or until the rugelach are golden brown.
2 oz light cream cheese
1/2 cup granulated sugar
1/4 cup butter
1 1/2 cups all-purpose flour
1/4 cup low-fat yogurt
1/3 cup apricot or raspberry jam
1/3 cup packed brown sugar
1/3 cup dried cranberries
1/2 tsp ground cinnamon
Nutritional Analysis per Serving
Protein 1.5 g
Fat 3.4 g
Carbohydrates 21 g
Makes 20 cookies