Sugar Free Rugelach

No artificial ingredients. Safe for diabetics. Cream
cheese pastry filled with raisins, nuts and cinnamon.
Naturally sweet.

1 cup margarine
8 ounces cream cheese, softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 cup apricot spreadable fruit

1 Cream together the margarine and cream cheese in the
bowl of an electric mixer. Blend in the vanilla. Mix in the
flour. Chill the dough.

2 To make the Filling: Mix together the chopped raisins,
chopped walnuts, and cinnamon. If you have a food processor,
place the whole walnuts and raisins into the bowl, sprinkle
with the cinnamon, and chop them together by processing in
short pulses.

3 Divide the dough into 4 equal portions. Roll out each
portion into a 10 - 12 inch circle 1/8 inch thick on a lightly
floured board or between two sheets of waxed paper.

4 Spread a light layer of preserves (approximately 2
tablespoons) onto each dough circle. Sprinkle each circle with
approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.

5 Cut each circle into 16 wedges using a pastry cutter or
a pizza cutter. Roll each wedge from base to point.
Place point down on a lightly greased or parchment lined
baking sheets.

6 Bake for 15-17 minutes at 375 degrees F (or until
golden). Remove to racks to cool.