Cinnamon-Raisin Rugelach

The original rugelach recipe came from Jewish communities in Europe. The miniature crescent-shaped pastries, stuffed with either raisins or chocolate, are especially popular at Hanukkah.
Cinnamon-Raisin Rugelach

Ingredients

8 ounces cream cheese at room temperature
1 cup unsalted butter at room temperature
2 cups spelt or whole wheat flour
½ cup agave nectar
2 teaspoons ground cinnamon
¾ cup raisins

 

Nutrition Facts

Per serving: 527 calories, 34 g fat (21 g saturated), 51 g carbohydrates, 7 g protein, 5 g fiber, 90 mg sodium (4% Daily Value).

Directions

  1. In a food processor, blend cream cheese and butter until combined, about 3 minutes. Add flour and blend until dough is soft, about 2 minutes.

     

  2. On a floured surface, roll the dough into 4 balls, cover in plastic wrap, and refrigerate for 3 hours.

     

  3. Preheat oven to 350°F. Remove dough from refrigerator and remove plastic wrap. Roll dough balls into circles about 1/8 inch thick and 8 inches wide. Brush each circle generously with agave nectar, then sprinkle each with about ½ teaspoon cinnamon and about 1½ tablespoons raisins.

     

  4. With a knife or pizza cutter, cut circles into 14 wedges. Roll wedges up from wide end to narrow. 5. On a thin baking sheet, bake rugelach about 20 minutes, until lightly toasted.