Hanukkah Recipes

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.


Barbara Bietz

Barbara Bietz, -Childrens' Books and Movie Section, is a children's author, magazine writer, children's book reviewer, and past chair of the Sydney Taylor Book Award Committee. She loves talking about the creative process, books and the craft of writing. Her middle-grade chapter book, LIKE a MACCABEE,(Yotzeret Publishing) is a PJ Library selection. Barbara reviews books and movies and has contributed to numerous print and online publications. She also teaches writing classes for adults. Learn more about Barbara at www.BarbaraBietz.com
Barbara Bietz

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