Fruit Rugelach

Diet Types:

Portions: 24

Serving Size: 2 cookies


  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter
  • 4 ounces cream cheese
  • 5 tablespoons granulated sugar
  • 12 ounces canned raspberry pie filling
  • 1/2 teaspoon cinnamon
  • 2 teaspoons water

Nutrients per serving

Calories 108

Protein 2 g

Carbohydrates 12 g

Fat 6 g

Cholesterol 23 mg

Sodium 21 mg

Potassium 37 mg

Phosphorus 24 mg

Calcium 11 mg

Fiber 0.4 g


  1. Set the cream cheese out to soften. Separate the egg into the white and yolk. Set aside.
  2. Combine the flour, butter, cream cheese, egg yolk and 3 tablespoons of the sugar. Using your hands, knead the mixture until well blended and dough holds together. Shape the dough into a ball. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
  3. When ready to make the cookies, preheat the oven to 350˚ F. Lightly flour a flat surface. With a rolling pin, roll out 1/4 of the dough until thin, about 1/8-inch thick. Keep the rest of the dough refrigerated until ready to use.
  4. Spread 1/4 cup of the raspberry filling onto the dough circle. Cut the dough into 12 equal wedges.
  5. Starting on the large side of one wedge, roll to the center, creating a pinwheel. Repeat with remaining 11 wedges. Place cookies pointed side down onto a cookie sheet. Repeat with the remaining dough, working with 1/4 of the dough each time.
  6. In a small bowl, mix the cinnamon and 2 tablespoons of sugar. In another small bowl, beat the water and egg white. Brush each cookie with the egg white mixture and sprinkle with the cinnamon-sugar mixture. Bake for 25 minutes. Remove to a wire rack to cool. 

Renal and renal diabetic food choices

  • 1/2 starch
  • 1/2 high-calorie
  • 1 fat

Carbohydrate choices


Helpful hints

  • You may change the filling to another fruit filling, such as apple or cherry.
  • Traditional rugelach fillings include cinnamon, chocolate, nuts, marzipan and fruit preserves.

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