sugar free rugelach

Ingredients

• Servings: 64
• 1 cup margarine
• 8 ounces cream cheese, softened
• 2 3/4 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup chopped raisins
• 1 cup chopped walnuts
• 2 tablespoons ground cinnamon
• 1 cup apricot spreadable fruit

Recipe

• cream together the margarine and cream cheese in the bowl of an electric mixer. blend in the vanilla. mix in the flour. chill the dough.
• to make the filling: mix together the chopped raisins, chopped walnuts, and cinnamon. if you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
• divide the dough into 4 equal portions. roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
• spread a light layer of preserves (approximately 2 tablespoons) each dough circle. sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
• cut each circle into 16 wedges using a pastry cutter or a pizza cutter. roll each wedge from base to point. place point down on a lightly greased or parchment lined baking sheets.
• bake for 15-17 minutes at 375 degrees f (or until golden). remove to racks to cool.