Sugar Free Sweet

    35 mins

    Tired of the same old sugary sweets? Try this twisty 'pastry'! It's a naturally sweet "rugelach"- a delectable sweet filled with raisins, nuts and cinnamon.

    76 people made this

    Serves: 32 

    • 225g butter
    • 225g cream cheese, softened
    • 350g plain flour
    • 1 dessertspoon vanilla essence
    • For the filling
    • 175g chopped raisins
    • 125g chopped walnuts
    • 2 tablespoons ground cinnamon
    • 300g sugar free apricot preserve

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cream together the butter 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, 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 25 to 30cm circle just under .25cm thick on a lightly floured board or between two sheets of greaseproof paper.
    4. Spread a light layer of apricot preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 4 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 parchment lined baking tray.
    6. Bake for 15 to 17 minutes at 190 C until golden. Remove to racks to cool.

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    Reviews in English (68)


    These are VERY good. BUT, as a diabetic/ nutrition freak I must caution users that just because a recipe does not have refined or added sugar does NOT mean that it is "safe for diabetics." Naturally sweet (at least in this case) means naturally high in sugar. Although these are better than most cookie recipes, they still contain apricot and raisins which have a LOT of fructose and must be eaten in moderation by anyone who has a sensitivity to sugar or carbs, as they are high on the glycemic index.  -  20 May 2006  (Review from Allrecipes US | Canada)


    Wonderful! I need good sugar free items for several members of my family and this is the best cookie recipe yet. I used 1/3 C. Splenda in dough and 2 Tbls. in raisin/nut mixture. I divided the dough, wrapped in Glad Wrap 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 waxed paper. When I had each round the right size I carefully peeled back the wax paper, dusted with flour, layed each round on cookie sheet 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. It's nice because I prepared raisins/nuts mixture, put in plastic bag; then later stirred up dough and chilled it; then later on I made the cookies. This makes it seem less labor intensive. Thanks for this recipe. It is the greatest!  -  04 Dec 2004  (Review from Allrecipes US | Canada)


    Both of my parents are diabetic, and since I love to bake, I always like to bring something home to them for family get togethers that they can eat (and is yummy.) It was a family occasion that I first brought these home for. The best thing about this recipe is that EVERYONE loves it. And if you don't tell people it's sugar free, they'll never know!!  -  19 Nov 2001  (Review from Allrecipes US | Canada)