Expect some of the walnut-currant filling to ooze out of these delights during baking, but don't worry--there will still be plenty inside the cookie. Source: EatingWell Magazine, Holiday Issue 1996

EatingWell Test Kitchen
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Ingredients

Dough

Filling

Directions

  • To make dough: Beat the cottage cheese, cream cheese, granulated sugar, oil, butter and vanilla in a medium bowl with an electric mixer until light and fluffy. Mix together flour and salt and add to the cheese mixture; stir with a wooden spoon until just blended. Wrap dough in wax paper, then in plastic wrap, and chill 2 to 3 hours or preferably overnight.

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  • To make filling: Stir together brown sugar, Grape-Nuts, walnuts and cinnamon in a small bowl. Cover and set aside.

  • Set oven rack in upper portion of oven; preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper.

  • To form and bake rugelach: Divide the dough into four equal parts. Roll each portion on a lightly floured surface into a 10-inch-diameter circle. (Keep the remaining dough chilled until ready to use.) Sprinkle with one-quarter of the brown-sugar mixture and 2 tablespoons currants, pressing slightly so that the filling adheres. Cut the circle into 8 wedges. Beginning at the widest end, roll up each wedge and curve into a crescent. Place on a prepared baking sheet. Repeat with the remaining dough.

  • Bake until tops are light brown, 20 to 25 minutes. Immediately transfer to a rack and let cool.

Nutrition Facts

111 calories; 2.6 g total fat; 0.9 g saturated fat; 4 mg cholesterol; 104 mg sodium. 47 mg potassium; 19.3 g carbohydrates; 0.5 g fiber; 9 g sugar; 3.2 g protein; 50 IU vitamin a iu; 39 mcg folate; 23 mg calcium; 1 mg iron; 5 mg magnesium;