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–+ servings

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
Cook Time: 20 minutes
Total Time: 50 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)

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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