Easy Strawberry Rugelach

//Easy Strawberry Rugelach

A quick and easy rugelach recipe.

This is my favorite new cookie recipe. Inspired by my son’s mission to go refined sugar free, this quick and easy rugelach recipe is part of a new series of simple, delicious recipes I’m creating to satisfy his sweet tooth without added sugar.

sugar free rugelach | jennifer tyler lee | 20151211_0019_

Naturally sweet strawberry jam, toasted walnuts, and dried currants are all rolled up in a simple pastry to create a quick and easy sugar free cookie.

sugar free rugelach | jennifer tyler lee | 20151211_0025_

The beauty of this recipe is how easy it is. The trick is the premade pastry rounds. I keep a stash of these in my freezer for when a sweet craving hits.

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Spread the jam on the pastry.

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Add walnuts, dried currants, and a dash of cinnamon.

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Cut into slices, just like a pizza.

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Roll the slices.

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Brush with a little egg wash.

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Add a little more cinnamon.

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Bake and then enjoy!

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Easy Strawberry Rugelach
 
Prep time
Cook time
Total time
 
Naturally sweet strawberry jam, toasted walnuts, and dried currants are all rolled up in a simple pastry to create a quick and easy sugar free rugelach cookie.
Author:
Recipe type: Dessert
Serves: 16 cookies
Ingredients
  • 1 9” premade pastry crust*
  • ⅓ cup no sugar added strawberry jam
  • ¼ cup finely chopped walnuts
  • 1 tablespoon dried currants
  • ¼ teaspoon ground cinnamon, plus more for dusting
  • 1 egg, beaten
  • 1 tablespoon water
Instructions
  1. Preheat the oven to 350F. Line a baking sheet with parchment paper or a Silpat liner.
  2. Place the pastry crust on a floured wooden cutting board, then spread the jam evenly onto the crust. Sprinkle with the walnuts, currants, and cinnamon.
  3. Cut the pastry round into 16 equal slices. Roll each cookie starting from the wide side of the triangle. Place the cookies with the tips down on the lined baking sheet.
  4. In a small bowl, beat together the egg and the water.
  5. Using a pastry brush, add a little bit of egg wash to the top of each cookie. Sprinkle with cinnamon.
  6. Bake for 22 to 25 minutes, or until golden brown.
  7. Cool completely, then serve.
Notes
*Choose a crust with only three ingredients: flour, butter, and salt.
Nutrition Information
Serving size: 1 cookie Calories: 91 Fat: 5g Saturated fat: 3g Carbohydrates: 9g Sugar: 3g Sodium: 1mg Protein: 1g Cholesterol: 0mg

 

By | 2018-01-24T03:28:05+00:00 December 17th, 2015|Desserts|0 Comments

About the Author:

Heralded by Jamie Oliver’s Food Revolution as “A mom and genius game creator helping kids eat fresh food!”, Jennifer Tyler Lee is an award-winning cookbook author, game creator, and healthy eating advocate. Jennifer has garnered national TV, radio, and print coverage for her family cookbook, The 52 New Foods Challenge, and her nutrition game, Crunch a Color®: The Healthy Eating Game. Jennifer’s work has been spotlighted by Jessica Alba, Michael Pollan, Jamie Oliver, Laurie David, Rachael Ray, US Weekly, The 700 Club, and Oprah.com—among many others. Her fresh approach to cooking together as a family inspired a nationwide series of kids cooking classes at Williams-Sonoma, The 52 New Foods Junior Chef Series, along with an exclusive edition of her book. A former strategy consultant, she lives in the Bay Area with her family.

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