Rugelach Made Light Way:)

It is very interesting that my profession is to educate people about healthy eating and lifestyle but in the same time my biggest love is baking. All that flour and butter. Well, I have the good news. Everything can be made light, plus if you eat in moderation you don’t have to worry about calories. I discovered this wonderful Rugelach recipe by Dorie Greenspan from her cookbook ” Baking From My Home to Yours”. Another cookbook with amazing recipes, brilliant stories and ideas. Very inspiring. Like always I did few changes to recipe for that light vibe. There it is, all ready for you to read about it and make it. It is truly fenomenal dessert pastry.

Light Rugelach

Makes 24 rugelach

Dough

4 ounces non fat cold cream cheese
1 stick of sweet cream butter, cut in cubes
1 cup whole wheat pastry flour
1/4 teaspoon salt

For the Filling

1/4 cup sugar free strawberry jam
1 teaspoon honey
1 whole orange- peal and juice
1/4 cup chopped pecans
1/4 cup dried blueberries
1/3 cup semi sweet chocolate chips

For the glaze

1 egg yolk
sugar crystals, optional

Put the flour and salt in the food processor or stand mixer. Scatter over the chunks of cream cheese and butter and mix for 20 seconds. Don’t work it so long that it forms a ball on the blade or paddle.
Turn the dough out to the board, shape like disk, wrap in plastic and refrigerate for at least 2 hours or overnight.

Heat the jam in a saucepan over low heat. Mix in the orange peel, juice and honey. Let it cool and become like glue.

Preheat oven to the 350 F. Line the baking sheet with parchment paper.

Prepare all the nuts, chocolate and dry fruit on the plate and set aside.
On the lightly floured surface, roll the dough into 12-inch circle. Brush a thin layer of jam mix over the dough and sprinkle with nuts, chocolate and dry blueberries.
Using a sharp knife, cut the dough into 20 or more thinner wedges. Roll and make crescents starting from wider part of the triangle.
Arrange all the finished rugelach to the baking sheet. Using egg yolk mixture, brush every rugelach and sprinkle with little chunks of sugar.
Bake them for 20 minutes until golden.
What is next?… Oh my, wonderful texture, little crisp, little flaky and amazing aroma….enjoy:)


Kneading

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11 comments

  1. I totally get where you’re coming from. I try to eat healthy but also LOVE baking! It’s a love and hate thing. Thank you for this lighter rugelach.

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