Short Bread Scrolls Rugelach
by Lakanto Australia

Origins of rugelach, the favorite Jewish pastry, date back to the Hungarian kifli, Austrian kipfel and Polish rogal. The crescentshape filled pastry was originally made with yeast dough and filled with fruit jams, poppy seed paste or nuts.

80% Less Sugar - No Added Sugar – Source Protein – Source Fibre – Naturally Sweet

Makes 16-18 Scrolls
INGREDIENTS

• 2-1/2 cups self raising flour, plus extra for rolling dough
• 1/4 teaspoon salt
• 1 cup cold unsalted butter, cut into 3/4-inch chunks
• 200g cold cream cheese, cut into 1-inch chunks
• 1 egg yolk

• 1/2 cup Lakanto Golden Monkfruit Sweetener
• 1/4 cup Lakanto Baking Blend
• 1 cup walnuts
• 1/2 cup raisins
• 4 teaspoons cinnamon

1. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
2. Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly. Remove and place on the bench.
3. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1- inch thick discs.
4. Wrap each disc in plastic wrap and refrigerate for at least 1 hour to allow the dough to rest.
5. To make the filling, place the Lakanto Sweeteners, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
6. Preheat the oven to 180c.Line two baking sheets with parchment paper.
7. Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.)
8. Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 - 11-inch circle, or just under an 1/8-inch thick. Sprinkle more flour and turn as necessary so the dough doesn't stick.
9. Spread 1/2 cup of the filling over the dough; using your hands, press the filling into the dough to anchor it.
10. Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza).
11. Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
12. Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out).
13. Transfer the rugelach to a rack to cool.
    

RSLA0252

Using Lakanto
Approx. Nutritional Information Per Serve 80g - Energy 1400 kJ (334 Cal) - Protein 6.0g - Total Fat 21.9 g Saturated Fat 10.6g - Carbohydrate 25.8g - Fibre 3.0g - Natural Sugar 3.4g Sodium 316mg Erythritol 12.0g