Healthier, Kosher, Whole Wheat Rugelach

 

From the look at the picture you might be saying to yourself, This looks too complicated...There is no way I can make this...This is going to take a long time.  If you are thinking any of these things, you are wrong.  The recipe I am about to explain to you is one of the easiest recipes I have ever made.  On top of that it was fun and allows you to become creative in the kitchen.  If you are a lover of Rugelach and wouldn't eat it because you know how bad it is for you, PLEASE try this recipe.  As an added bonus I made sure this recipe is kosher considering this cookie is traditionally a Jewish pastry.  Now remember, I do not measure when I bake and cook, so some of the ingredients listed are estimates of what was used.  It is up to you, the cook, to figure out the exact amounts.

Ingredients needed for these amazing cookies

For Dough:

- 1 8oz package of low fat cream cheese

- 1 stick of organic butter

- 3/4 cup of organic cane sugar

- 2 1/2 cups organic whole wheat pastry flour

For Filling:

- 1/2 cup cane sugar

- 1/8 cup cinnamon

- 1/2 cup Cocoa Powder

- Finely Chopped Walnuts

- 1/8 cup canola oil 

Miscellaneous:

- 1 egg

- Confectioner's Sugar

Cooking Instructions

To make the dough, using a hand mixer, first cream the cream cheese, butter, and sugar in a mixing bowl.  Next add the flour in 3 equal increments.  Start by mixing with a spoon.  Once it gets too hard to mix, wash your hands, and dig in.  You will know you have added enough flour once the dough becomes less sticky and pretty firm.  This is when you cover and put in the fridge for an hour.  

While the dough is in the fridge, its time to mix the filling.  This is where you can get creative.  You can come up with and unlimited number of fillings.  Some traditional ones are, chocolate, cinnamon and sugar, walnut, and apricot preserves.  For my recipe, I have made a combination of Cocoa, cinnamon, sugar, and walnuts.  Simply mix the dry ingredients of the filling listed above.  Then add the canola oil and mix until it covers the entire mixture evenly.

Preheat the oven to 350 degrees.  Take the dough out of the fridge and split into 3 even amounts.  Take one of the dough balls and roll into a circle.  You want this to be about a 12 inch thin circle.  Next, spread the filling on top of the dough covering the radius as best you can.  Once this is complete cut the dough with a sharp knife into the following:

Starting on the thick side roll each section of the dough inward and place on a nonstick pan covered with cooking spray.  Brush the top of each cookie with a beaten egg.  Bake for about 20 minutes or until the top of the cookie begins to brown.  Repeat with 2 other dough portions.  Let cool, dust with confectioner's sugar, and enjoy.  And I know you will.  Recipe yields about 48 cookies.