Rugelach Cookies with Nuts and Dried Fruit Recipe

Introduction

Rugelach cookies are tender, flaky pastries filled with a sweet, nutty mixture that melts in your mouth. This recipe combines wholesome flours and fruity nuts for a delightful treat perfect with tea or coffee.

Ingredients

• 3/4 cup Wholesome Yum Blanched Almond Flour
• 3/4 cup Einkorn flour (or spelt flour, or tapioca flour for gluten free)
• 1/2 tsp Baking powder
• 1/8 tsp Sea salt
• 6 tbsp Unsalted butter (softened at room temperature)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/4 cup Sour cream
• 1 tsp Vanilla extract
• 1/3 cup Walnuts (chopped)
• 3 tbsp Raisins
• 3 tbsp Dried cranberries
• 1 tbsp Unsalted butter (melted)
• 2 tbsp Besti Monk Fruit Allulose Blend

Instructions

1. Step 1: In a large bowl, whisk together almond flour, einkorn flour, baking powder, and salt until evenly combined.
2. Step 2: In a separate large bowl, use a hand mixer to beat softened butter and Besti Monk Fruit Allulose Blend until creamy. Mix in sour cream and vanilla extract.
3. Step 3: Gradually add the dry ingredients into the butter mixture, beating until you form a uniform, sticky dough.
4. Step 4: Cover the dough bowl with plastic wrap and chill in the refrigerator for at least 2 hours, until the dough is cold and very firm.
5. Step 5: Meanwhile, prepare the filling by mixing walnuts, raisins, dried cranberries, and Besti Monk Fruit Allulose Blend in a medium bowl. Add melted butter and stir until the mixture is evenly coated.
6. Step 6: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
7. Step 7: Use a medium cookie scoop to place dough portions on the baking sheet, spacing them 2 inches apart. Fill the scoop flat (about 1.5 to 2 teaspoons per cookie). Press your thumb into each mound 2-3 times to create a large well approximately 2 inches across and about 1/4 inch thick at the bottom. If edges crack, gently pinch them together.
8. Step 8: Spoon the filling into each well, pressing in gently but evenly.
9. Step 9: Bake for 12-15 minutes until the cookies turn golden. Allow them to cool completely to firm up before serving.

Tips & Variations

• For a gluten-free version, swap einkorn or spelt flour with tapioca flour but adjust slightly as tapioca can affect texture.
• Feel free to substitute walnuts with pecans or almonds for a different nutty flavor.
• Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.

Storage

Store rugelach cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in a low oven or microwave for a few seconds to bring back softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 24 hours before baking. Just keep it well wrapped in the refrigerator.

Can I use other dried fruits in the filling?

Absolutely. You can substitute or add chopped dried apricots, cherries, or figs according to your preference.

Rugelach Cookies with Nuts and Dried Fruit Recipe

Print Recipe

★★★★★

4.4 from 55 reviews

Delightfully tender and flaky Rugelach cookies made with blanched almond flour and einkorn flour, filled with a sweet and nutty mixture of walnuts, raisins, and dried cranberries. These classic pastries offer a perfect balance of buttery crust and flavorful filling, lightly sweetened with monk fruit and allulose blend for a healthier twist.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Jewish
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup Wholesome Yum Blanched Almond Flour
• 3/4 cup Einkorn flour (or spelt flour, or tapioca flour for gluten free)
• 1/2 tsp Baking powder
• 1/8 tsp Sea salt

Wet Ingredients

• 6 tbsp Unsalted butter (softened at room temperature)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/4 cup Sour cream
• 1 tsp Vanilla extract

Filling

• 1/3 cup Walnuts (chopped)
• 3 tbsp Raisins
• 3 tbsp Dried cranberries
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tbsp Unsalted butter (melted)

Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and sea salt until well combined.
2. Mix Wet Ingredients: In a separate large bowl, use a hand mixer to beat the softened butter and Besti Monk Fruit Allulose Blend together until creamy. Then beat in the sour cream and vanilla extract thoroughly.
3. Form Dough: Gradually add the dry ingredients into the butter mixture, beating until a uniform, sticky dough forms.
4. Chill Dough: Cover the dough bowl with plastic wrap and chill in the refrigerator for at least 2 hours until cold and very firm, which helps the dough hold its shape while baking.
5. Prepare Filling: In a medium bowl, mix together the chopped walnuts, raisins, dried cranberries, and Besti Monk Fruit Allulose Blend. Add the melted butter and stir until all ingredients are evenly coated.
6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
7. Shape Cookies: Using a medium cookie scoop, scoop the dough onto the prepared baking sheet spaced about 2 inches apart. Flatten each cookie with your thumb 2-3 times to create a large well in the center. The cookies should measure about 2 inches across and about 1/4 inch thick in the bottom well area, slightly thicker around the edges. Pinch any cracks at the edges to prevent spreading.
8. Fill Cookies: Spoon the walnut and dried fruit filling into the wells of each cookie, pressing gently to secure it in place.
9. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown.
10. Cool: Allow the Rugelach cookies to cool completely on the baking sheet to firm up before serving.

Notes

• Chilling the dough is essential for proper texture and shape retention.
• You can substitute einkorn flour with spelt flour or tapioca flour for a gluten-free alternative.
• Use monk fruit allulose blend as a low-carb sweetener option.
• Pinch edges of cookies to prevent filling from leaking during baking.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a different filling, try substituting walnuts and dried fruit with cinnamon sugar or chocolate chips.

Keywords: Rugelach, almond flour cookies, walnut raisin cookies, kosher dessert, low carb cookies, gluten-free pastry alternative, traditional Jewish pastries