Your natural and sweet rugelach needs no artificial sugar. It’s a tasty cream cheese pastry filled with sultanas, nuts and cinnamon.

Ready in: 35min (Prep: 20min, Cook: 15min)
Serves: 32

Ingredients

• Butter – 225g (8 oz)
• Cream cheese, softened – 225g (8 oz)
• Plain flour – 350g (12 oz)
• Vanilla essence – 1 dessertspoon
• For the filling
• Chopped sultanas – 175g (6 oz)
• Chopped walnuts – 125g (4¼ oz)
• Ground cinnamon – 2 tablespoons
• Sugar free apricot preserves – 300g (11 oz)

 Method

1. Preheat oven to about 15 to 17 minutes at 1900C (Gas mark 5). Lightly grease a lined baking tray.
2. Cream the butter and cream cheese together in the bowl of an electric mixer. 
3. Blend in the vanilla, and mix in the flour. 
4. Then chill the dough.
5. Making the filling: 
6. Mix the chopped walnuts, chopped sultanas and cinnamon together. (If there is a food processor in your home, place the whole sultanas and walnuts into the bowl, sprinkle the cinnamon and chop them together with the processor in short pulses.)
7. Divide the dough into 4 equal parts. 
8. Roll out each of the portions into a (25 – 30cm) circle, but under 25cm thick on a (lightly) floured board. You also use two sheets of greaseproof paper in place of the board.
9. Spread onto each dough circle a light layer of apricot preserves (2 tablespoons is ok). 
10. Sprinkle on each circle with 4 tablespoons of the chopped nut mixture.
11. Using a pizza cutter or a pastry cutter, cut each circle into 16 wedges. 
12. Then roll each wedge from base to point. 
13. Place point down on the lightly greased baking tray.
14. Bake in the preheated oven for about 15 – 17 minutes at 1900C until golden. 
15.  Allow it to cool on racks.