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.
Recipe type: Dessert
Serves: 16 cookies
  • 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
  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.
*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
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/rugelach/