📍 Where this dish comes from: Vienna, Austria
Discover the history of this region →
Discover the history of this region →
This is rugelach made the traditional way, with a genuine cream cheese dough rather than the oil-based pareve version elsewhere in this book, giving it a noticeably richer, more tender crumb.
What You’ll Need
Servings: 12 servings
Calories: 190kcal
Ingredients
- 2 cups almond flour
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 2 tbsp granulated sugar substitute
- 1/2 cup walnuts finely chopped
- 3 tbsp brown sugar substitute
- 1 tbsp cinnamon
- 1 egg white beaten (for brushing)
Instructions
- Beat cream cheese and butter together until smooth. Beat in granulated sugar substitute.
- Mix in almond flour until a soft dough forms. Chill at least 1 hour, ideally overnight.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Combine walnuts, brown sugar substitute, and cinnamon for the filling.
- Divide the chilled dough into two portions. Roll each into a circle between two sheets of parchment, about 1/4-inch thick.
- Sprinkle the filling evenly over each circle and press gently to adhere.
- Cut each circle into 12 wedges. Roll each wedge up from the wide end to the point.
- Arrange on the baking sheet, point-side down, and brush with egg white.
- Bake 18–20 minutes, until golden.
Nutrition
Serving: 1serving | Calories: 190kcal | Protein: 5g | Fat: 17g | Fiber: 2g
Tried this recipe?Let us know how it was!
Health Benefits
- Cream cheese and butter provide calcium along with the dough’s rich, tender texture.
- Almond flour adds fiber that a traditional wheat dough lacks.
- Walnuts contribute healthy omega-3 fats to the filling.