Cinnamon Walnut Rugelach

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is more affordable and widely available.

Place 2 cups of unbleached flour into a food processor.

Add 2 sticks of room temperature sweet butter cut into pieces.

Add 8 ounces of cream cheese also cut into pieces.

Process until a ball forms.

Empty the dough onto a piece of plastic wrap and divide it into four sections.

Place the dough into the refrigerator for about 10 minutes.

Prepare the filling by placing 1/2 cup of sugar into a bowl with 1 tablespoon of cinnamon and 1/2 cup of chopped walnuts; mix together and set aside.

In another small bowl, add 1/3 cup granulated sugar and sprinkle in some cinnamon for rolling the cookies after baking.

Take out the dough and begin to roll it out.

Spoon out about 2 tablespoons of the sugar mixture and spread it on top of the rolled dough.

Cut the dough into 12 triangular pieces.

Begin from the large end and roll up the dough to the tip; press it together to form the cookie.

Preheat your oven to 375°F (190°C).

Place your cookies on an ungreased cookie sheet.

Bake the cookies for about 25 to 30 minutes until they are nicely browned.

While the cookies are still hot, roll them in the cinnamon sugar mixture.

After you've rolled all the cookies once, roll them a second time into the sugar mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens