Sugar-Free Rugelach, Pareve Dough

📍 Where this dish comes from: Mile End, Montreal, Canada
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Rugelach are usually built on a cream cheese dough, but this pareve version swaps in oil instead, keeping the same rolled, crescent shape and warmly spiced filling.

What You’ll Need

Sugar-Free Rugelach, Pareve Dough

Crescent-shaped almond flour pastries rolled around a cinnamon and walnut filling, entirely dairy-free.

Print Recipe

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Course: Dessert

Cuisine: Jewish

Servings: 12 servings

Calories: 170kcal

Ingredients

• 2 1/2 cups almond flour
• 1/3 cup avocado oil
• 1 large egg
• 2 tbsp granulated sugar substitute
• 1/2 cup walnuts finely chopped
• 2 tbsp brown sugar substitute
• 1 tbsp cinnamon
• 1 egg white beaten (for brushing)

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Instructions

• Mix almond flour, oil, egg, and granulated sugar substitute into a dough. Chill at least 30 minutes.
• 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: 170kcal | Protein: 5g | Fat: 15g | Fiber: 2g

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Health Benefits

• Almond flour provides fiber and healthy fats that traditional pastry dough lacks.
• Walnuts contribute healthy omega-3 fats and a satisfying crunch to the filling.
• Genuinely pareve, making these safe to serve immediately after any meat-based meal.