Apricot Jam Cranberry Rugelach

Makes 20 cookies

Ingredients:

  • 2 oz light cream cheese
  • ½ cup granulated sugar
  • ¼ cup butter or margarine
  • 1 ½ cups all-purpose flour
  • ¼ cup low-fat yogurt
  • 1/3 cup apricot or raspberry jam
  • 1/3 cup packed brown sugar
  • 1/3 cup dried cranberries
  • ½ tsp ground cinnamon

Instructions:

  1. Preheat the oven to 350°F. Spray a baking sheet with vegetable spray.
  2. In a food processor, purée cream cheese, sugar, and butter until smooth. Add flour and yogurt; pulse on and off until the mixture is crumbly. Remove the dough from the food processor. Form it into two balls and wrap them in plastic wrap. Chill at least 20 minutes.
  3. Between two sheets of floured waxed paper, roll one ball into a circle 1/8-inch thick. Spread half the jam over top and sprinkle with half the brown sugar, cranberries, and cinnamon.
  4. With a sharp knife, cut the circle into 10 wedges. From the wide, outside edge, roll each wedge toward the centre; shape it into a crescent, and place it on a prepared baking sheet.
  5. Repeat with the remaining dough, jam, brown sugar, cranberries, and cinnamon.
  6. Bake for 20 minutes or until the rugelach are golden brown.

 

Chocolate Rugelach

Makes 22 cookies

Ingredients:

  • 1 1/2 oz light cream cheese
  • ½ cup granulated sugar
  • ¼ cup butter or margarine
  • 1 ¼ cups all-purpose flour
  • 3 Tbsp unsweetened cocoa powder
  • ¼ cup low-fat yogurt
  • ½ cup packed brown sugar
  • 3 Tbsp semi-sweet chocolate chips
  • 1 Tbsp unsweetened cocoa powder
  • ½ tsp ground cinnamon

Instructions:

  1. Preheat the oven to 350°F. Spray baking sheet with vegetable spray.
  2. In a food processor, purée cream cheese, sugar and butter until the mixture is smooth. Add flour, 3 Tbsp cocoa, and yogurt; pulse on and off until the dough is crumbly. Remove it from the food processor. Form the dough into two balls and wrap them with plastic wrap. Chill at least 20 minutes.
  3. In a small bowl, stir together brown sugar, chocolate chips, 1 tablespoon cocoa, and cinnamon.
  4. Between two sheets of floured waxed paper, roll one ball into an approximately 12-inch ´ 8-inch rectangle, 1/4-inch thick. Sprinkle it with filling. From the long end, roll it up tightly. With a sharp knife, cut the log into 1/2-inch thick slices. Place them on the prepared baking sheet.
  5. Repeat with remaining dough and filling.
  6. Bake for 15 to 18 minutes or until the rugelach are golden brown on the bottom.