Sugar Free Rugelach You Have To Try

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Sugar Free Rugelach

"No synthetic ingredients. Cream cheese pastry packed with raisins, nuts and cinnamon. Naturally sweet."

Ingredients :

1 cup margarine
8 oz cream cheese, softened
2 3/four cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons floor cinnamon
1 cup apricot spreadable fruit

Instructions :

Prep :	Cook : 32M	Ready in :

Cream together the margarine and cream cheese within the bowl of an electric powered mixer. Blend inside the vanilla. Mix in the flour. Chill the dough.
To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a meals processor, area the entire walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them collectively via processing in brief pulses.
Divide the dough into 4 identical quantities. Roll out every portion into a 10 - 12 inch circle 1/eight inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a mild layer of preserves (about 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
Cut every circle into sixteen wedges the use of a pastry cutter or a pizza cutter. Roll every wedge from base to factor. Place factor down on a lightly greased or parchment coated baking sheets.
Bake for 15-17 mins at 375 tiers F (or until golden). Remove to racks to cool.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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