My Recipe Collection

Whole-Wheat Raspberry Rugelach

Makes 48 cookies
Prep time: 45 minutes (plus 1 hour for chilling)
Cook time: 20 minutes

2 1/2 cups whole-wheat flour
8 tablespoons cold butter, sliced
12 ounces lowfat cream cheese
Cooking spray
1/4 cup sugar
1 teaspoon cinnamon
9 tablespoons raspberry preserves
1/2 cup pecans, toasted and chopped
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Mix flour and butter in a food processor until mixture forms small chunks of dough. Add cream cheese and process again until dough holds together. Divide into 3 equal balls. Flatten each portion of the dough into disks; wrap them in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350°F. Spritz a cookie sheet with cooking spray.

Combine sugar and cinnamon in a small bowl and sprinkle half of it on the surface where you’ll roll the dough. Roll one disk into a 10-inch circle.

Next, spread 3 tablespoons of preserves on top of the dough. Sprinkle with 1/3 of the remaining cinnamon and 1/3 of the chopped pecans. Cut the circle into 16 wedges. Starting on the wider outside edge, roll up each wedge. Transfer to the cookie sheet and bake for 20 minutes.

Repeat process with other 2 disks of dough.