Cottage Cheese Rugelach

Cottage Cheese Rugelach

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From: EatingWell Magazine, Holiday Issue 1996

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.

Ingredients 32 servings

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Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
  • Dough
  • 2 cups nonfat cottage cheese, pressed to yield 1 cup
  • 4 ounces reduced-fat cream cheese, (Neufchâtel) ( ½ cup)
  • ½ cup granulated sugar
  • 2 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups sifted cake flour
  • ½ teaspoon salt
  • Filling
  • ½ cup packed light brown sugar
  • 2 tablespoons Grape-Nuts cereal
  • 2 tablespoons walnuts, toasted and chopped
  • 1 teaspoon ground cinnamon
  • ½ cup dried currants


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  1. 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.
  2. To make filling: Stir together brown sugar, Grape-Nuts, walnuts and cinnamon in a small bowl. Cover and set aside.
  3. Set oven rack in upper portion of oven; preheat oven to 350°F. Coat two baking sheets with cooking spray or line with parchment paper.
  4. 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.
  5. Bake until tops are light brown, 20 to 25 minutes. Immediately transfer to a rack and let cool.

Nutrition information

  • Per serving: 111 calories; 3 g fat(1 g sat); 0 g fiber; 19 g carbohydrates; 3 g protein; 39 mcg folate; 4 mg cholesterol; 9 g sugars; 50 IU vitamin A; 0 mg vitamin C; 23 mg calcium; 1 mg iron; 104 mg sodium; 47 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat

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