Low Carb Rugelach Challenge
First I would like to apologize for the long thread but I felt it neccessary for the explaination.
Low Carb Rugelach (yeild 2 dozen @ just a hair over 1 carb each)
Back in Janurary I saw a thread posted by babydollsea(Marla) asking if anyone could convert a recipe for Nut Kolacky. At the time I was in the middle of a dozen other projects so I put it on my long list of things to try.
Here was the thread:
In that thread theislandgirl(Jude) posted a recipe for Rugelach that looked very similar so I did some research and found 3 other thread here of attempts to convert these cookies.
Here are those threads:
The main sticking point(excuss the pun) seemed to be the texture of the dough and the difficulty of rolling the cookies into their shape without being to soft and sticky or falling apart.
Anyway, a few days ago a friend(lowcarbbarb) issued me a challenge(and you all know how hard it is for me to pass up a challenge) to try my hand at these cookies so I dug out my old research and went to work.
Some of the background that Barb gave me was that there are two forms of this dough, one with sugar in it and one without and being a low carb cookie I choose to use the one without. For those of you that may prefer a sweeter version of this cookie I am sure some added erythritol or diabetisweet to the dough would work the same.
The following is a half recipe of most of the recipes that I found and was given and since I was treading on uncharted waters I chose the smaller batch. There are also several steps to getting the dough to a workable state so this is not a whip up quick recipe.
4 oz. softened cream cheese (4 carbs)
4 T. softened butter
1 cup http://www.lowcarbfriends.com/bbs/lo...flour-mix.html (9 carbs)
Place cream cheese and butter in an electric mixer and cream together at low speed until combined.
Add the flour and mix until a soft dough is formed.
Divide the dough in half and cover each half with plastic wrap and refrigerate for about 2 hours or until the dough firms enough to roll in a ball.
Once the dough had firmed I removed it from the frige and place it between two pieces of parchment and rolled it out to about 9 inches in diameter and approx 1/8 inch thick.
Then return the rolled out dough(as is in the parchment) to the fridge until the dough is firm enough to remove the parchment without sticking(approx. 2 more hours). Below you can see what the dough disks looked like at this point.
Then placing the dick on a new sheet of parchment paper and with a pizza cutter or knife, slice the disk as you would a pie or pizza in wedges.
The size of the slices are optional but I found the larger the the slices the easier they were to roll.
I chose 12 slices for mine and that worked well for me.
Then return the wedges to the frige while you prepare the filling.
My research showed a gazillion different filling you can use for these but the the common theme seemed to be a (fruit and nut) or a (buttery, sugar, cinnamon,and nut) filling. Mainly they need to be spreadable.
I chose the following:
1/4 cup SF Orange Marmalade (8 carbs)
1/4 cup chopped pecans (1 carb)
3 T. softened butter
1/4 cup chopped pecans (1 carb)
1 tsp. cinnamon
2 T. diabetisweet brown (3 carbs)
Once the filling is prepared, spread a thin layer of the filling on each wedge and roll up starting at the wide end of the wedge
Preheat oven to 350 degrees.
Place rugelach's on a parchment lined cookie sheet and sprinkle each with a few grains of diabetisweet. I used less than a tsp. for all 2 dozen.
Ten bake on middle shelf for approx 26 min or until golden brown.
To assure even browning rotate cookie sheet half way through baking.
Cool and enjoy!!
Orange Marmalade Pecan Filling
Cinnamon Pecan Filling
These look great! Thanks for posting... and for doing all the experimenting as well :notwrthy:. Cinnamon is pretty traditional... apricot and raspberry are popular too... oh, and don't forget chocolate - yumm! Now I just need to order the ingredients to make your flour mix. Can't wait!
Looks good, but my fave has yeast. Here is the recipe. Any ideas?
4 c flour
4 egg yolks
2 pkg yeast
1/2 c warm water
2 t sugar
Combine water, sugar, yeast. Let rise while making dough
Mix butter and flour as for pie crust
Add beaten egg yolks & mix well
Add yeast mixture & blend wll.
Dough wil be sticky
Make small walnut sized balls and refrigerate about 3 hours.
Roll out balls on Pwd sugar
Bake on slightly greased cooky sheet, 12-15 min, 350º
I may give it a go when it gets closer to Christmas time. I made 4 recipes last year......that is about 320 cookies! And, darn it, I ate my share. Hope to reduce the carbs a bit this year! I fill with poppy seeds, a nut filling, and apricot.
The challenge was on and you mastered a difficult one.
[:kicking: These look delicious and I will try them soon. Will give
report. I've been reading these threads and posts for several months, but was too shy to come board and say anything.
While looking at some of these recipes I found one called 'Cinnamon
Swirl Cake" it was made with Carbalose flour, eggs, butter sour cream
and although I made it in a bread pan (as called for) it came out like
a pound cake with these swirls of sugary tasting cinnamon. My gosh this
cake was sooo moist and sweet I'm afraid I might over eat but with losing
50.5 lbs. I don't want to do that. I just broke a 3 week plateau. I don't
know who to give credit to for this wonderful cake that my non lc friends
are raving about. Whoever you are I think you should take a bow.
You guys are really wonderful cooks. I want to find the right pan somewhere
to make one of the yeast roll recipes, but I want them bigger than small dinner rolls. When I perfect them I will share.
That was supposed to say Kevin mastered the rugalach challenge
Sorry Kevin I meant to give you the credit for a difficult recipe well done.
Thanks for the explicit recipe and pictures.
I will definitely be making these for Christmas -- I can't wait. Thanks so so much!
The recipe for the dough reminds me of the pastry for pecan tassies (mini pies)
Will you be using the pastry for other applications? Looks like a winner!
Hi Barbara, glad you de-lurked!
Was it this one?
There's another one by LCRedhead that Beebs posted which is similar.
Anyway thought you might like to revisit the threads with the recipe and suggestions!
barbo, welcome! you will love this place....everyone is wonderful, willing to share recipes and are always here to answer any questions you may happen upon..can you post your cinnamon swirl cake recipe? thanks....
yum yum yum! Bump
Wow !!!!!They are lovely. I've never seen this thread. I'm glad I have it now.
Glad you bumped! I actually made "roly poly" which is a similar type of cookie last holiday season, and I made a HC and a LC (well, lower) version... the dough is a basic cream cheese dough (can have sugar or not).
So I had some store-bought LC bake mix in my fridge, and I thought-- let's try it! Just 1:1 sub, put the bake mix in where I would use the flour, and the butter and cc were the same.
You can use this crust for a lot of stuff, according to my regular cookbook-- sweets like these, but also a quiche crust, maybe a pie topper, etc. Very versatile!
And doesn't need to be overly chilled (even the HC version) b/c all the fat, you never really develop the glutens in the HC flour. You can whip it up in the food processor and use it right away, or wrap it and chill it.
So glad to see this thread again! I love chocolate rugelach!
Sorren, would carbquick substitute? Is there a recipe? :)
Mary-- I've not tried carbquick, but if it's something you can sub 1:1 with flour, I don't see why not?
the applications for this dough are not for anything puffy or stretchy, I think of the flour in this recipe as just sort of structural-- this is a dough that you use to wrap or hold other food, and make sure it gets to your mouth :)
Also, it plays off the sweetness of the rolled or filled cookie, which is why the creamcheese is nice.
Here's the one from my food processor cookbook, by Norene Gilletz-- with my notes and of course I'm making it LC:
Cream Cheese Pastry (an excellent all-purpose dough, very quick and easy).
1/4lb butter, cut in chunks (more or less room temperature)
1/4lb cream cheese
1c flour-substitute (I've only used LC bake mix, so you can try different stuff here)
2T splenda - OPTIONAL if you want to make a sweeter cookie, leave out for other applications
Use the steel knife of your food processor (could give it a go with a mixer too).
Combine all ingredients in processor bowl. Process until dough forms a ball on the blades, about 18 to 20 seconds. Chilling is not necessary, you can use right away, or wrap in plastic air-tight and use later (let it warm up a bit).
Suggestions for use: roly poly (a rolled filled cookie--make a log then cut and bake), Hamentaschen (filled cookies of a triangular shape), Rogelach. Also Cheese Roll (not sure what this is) and Turnovers.
Make mini quiches-- press about 1T of dough into a medium sized ungreased muffin cup, fill with quiche filling (don't need to prebake first), Bake at 400 for 20 min until mini quiche is cooked.
Soren's note: I used the whole LC recipe, no splenda, and make a regular size quiche. I did prebake it a bit, and I would say to put some foil above the dough and use pie weights or dried beans to keep it from puffing during that baking.
Lots of uses! Enjoy!
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