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Rugelach are little pastry-like cookies. They’re a wonderful treat to be served at holidays, and are enjoyed year round by all. Rugelach can be filled with a variety of delightful jams, dried fruits, and nuts. This recipe gives you a taste of three popular varieties, raspberry, chocolate, and cinnamon walnut. You can make all three, or choose your favorite and triple the filling to make just one variety.

Yield: 30 cookies

Serving Size: 1 cookie

Ingredients for the pastry:

  • 4 oz cream cheese
  • 2 cups of super fine, blanched almond flour, plus 1/2 cup reserved
  • 1/4 cup natural, non-GMO granular erythritol
  • 2 eggs
  • 1/4 tsp. salt

Ingredients for the fillings:

  • 3 tbsp. melted unsalted butter
  • 1 tbsp. heavy cream
  • 1.6 oz 88% dark chocolate, chopped
  • 1 tsp. organic raw cacao powder
  • 3 tbsp. raspberry jam
  • 1/4 cup chopped walnuts
  • 2 tbsp. natural, non-GMO granular erythritol
  • ground cinnamon

Directions for the pastry:

  1. Preheat the oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Place the cream cheese in a small bowl. Soften the cream cheese in the microwave until very soft, for about 30 seconds.
  4. Place the salt, erythritol, and 2 cups of the almond flour into a large bowl. Mix well with a fork to combine.
  5. Add in the eggs and the cream cheese. Mix well to completely combine. You should now have a wet, slightly sticky dough.
  6. Turn the dough out onto a clean surface. Add in the remaining 1/2 cup of flour a little bit at a time, kneading and working the dough to incorporate the flour. The dough should now be firm, workable, and not very sticky.
  7. Gather the dough into a large ball. Divide the ball into 3 equal parts.
  8. Wrap two of the balls in plastic wrap, and place into the refrigerator until needed.
  9. For the cinnamon walnut rugelach do the following:
  10. Place the remaining ball of dough between two pieces of parchment paper, and roll it into a thin rectangle that’s about 1/8-1/4″ thick. A trick I’ve learned is to tape the bottom piece of parchment to my work surface with blue painter’s tape. This prevents the paper from slipping and sliding while you’re trying to roll out the dough. If the dough sticks to the paper, you may have rolled it too thin, or you might need to add in a bit more almond flour.
  11. Remove the top sheet of parchment paper. Using a pizza cutter, cut the dough into smaller rectangles that are about 1 1/2″ wide by 3 1/2″ long.
  12. Carefully separate the rectangles. Save the scraps on the side for rerolling.
  13. Brush the rectangles of dough with the melted butter.
  14. Sprinkle with erythritol, cinnamon, and walnuts. Top with a little more erythritol.
  15. Gently roll the dough up from one end to the other.
  16. Place the rugelach seam-side down on the prepared cookie sheet. Brush with cream, and sprinkle with a bit more erythritol.
  17. Reroll any scraps, and repeat until all of the first ball of dough has been used up.
  18. Bake in the center of the preheated oven for 12-15 minutes, or until golden brown.
  19. Place the tray on a cooling rack to cool.
  20. For the raspberry rugelach:
  21. Take the next ball of dough from the refrigerator. Using clean parchment paper, repeat steps 9-13.
  22. Sprinkle the rectangles with erythritol. Spread each one with some jam, and roll up as before.
  23. Place the rugelach seam-side down on the prepared cookie sheet. Brush with cream, and sprinkle with a bit more erythritol and some cinnamon.
  24. Reroll any scraps, and repeat until all of the second ball of dough has been used up.
  25. Bake in the center of the preheated oven for 12-15 minutes, or until golden brown.
  26. Place the tray on a cooling rack to cool.
  27. For the chocolate rugelach:
  28. Take the last ball of dough from the refrigerator. Using clean parchment paper, repeat steps 9-13.
  29. Sprinkle the rectangles with erythritol, cinnamon, cacao, and chopped chocolate. Roll up as before.
  30. Place the rugelach seam-side down on the prepared cookie sheet. Brush with cream, and sprinkle with a bit more erythritol and cacao, and a little cinnamon.
  31. Reroll any scraps, and repeat until all of the dough has been used up.
  32. Bake in the center of the preheated oven for 12-15 minutes, or until golden brown.
  33. Place the tray on a cooling rack to cool.
  34. Enjoy!
Each Flavor Only 2 Net Carbs Per Rugelach
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.