INGREDIENTS

INSTRUCTIONS

FILLING
MAKES 32 RUGELACH LACTO
Most rugelach dough is made with equal amounts of cream cheese and
butter and some sour cream as well. This rugelach uses reduced-fat
Neufchatel cream cheese, half the butter and a little yogurt. In
honor of the season, the filling is made with dried cranberries
rather than the traditional raisins.
In heavy-duty mixer, or in large bowl using sturdy hand mixer, beat
cream cheese and butter until light and fluffy. Beat in cinnamon and
salt. Add flour in batches, beating well after each addition. Beat in
yogurt. Divide dough in half. Wrap each half in plastic and chill for
at least 4 hours.
Meanwhile, make filling. In medium bowl, mix pecans, cranberries,
sugar and cinnamon. Set aside.
Preheat oven to 350 degrees. Lightly grease one or more cookie sheets.
Remove and unwrap one dough package from refrigerator. On a lightly
floured surface, roll dough into 12-inch circle with a lightly
floured rolling pin. Sprinkle one-half of filling over circle. Press
filling lightly to adhere. Cut dough into 16 wedges. Beginning at
wide end, roll each wedge toward point. Place 2 inches apart on
prepared cookie sheets, curving ends to make crescent-shape.
Bake until golden brown, about 30 minutes. Remove to wire racks to
cool. Repeat with remaining dough. (Store rugelach in airtight
container at cool room temperature up to 1 week.)
PER RUGELACH: 110 CAL.; 2G PROT.; 7G TOTAL FAT (3G SAT. FAT); 11G
CARB.; 13MG CHOL.; 96MG SOD.; 1G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 38
Converted by MM_Buster v2.0l.

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