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


Recipe Summary test

4 hrs




Instructions Checklist
  • 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.

  • 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

112 calories; protein 3.2g; carbohydrates 19.3g; dietary fiber 0.5g; sugars 8.6g; fat 2.6g; saturated fat 0.9g; cholesterol 4.4mg; vitamin a iu 49.6IU; vitamin c 0.1mg; folate 38.9mcg; calcium 23.2mg; iron 1.2mg; magnesium 4.5mg; potassium 46.5mg; sodium 103.7mg; thiamin 0.1mg.

1 starch, 1/2 fat