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A recipe for the low-fat, low-calorie, naturally high in protein, but still buttery, crumbly and rich Healthy Rugelach Cookies! They're filled with the home-made blueberry jam and chopped pistachios. So delicious!
Healthy Rugelach Cookies and a Few Thoughts on Religion...
Prep Time
20 mins
Cook Time
25 mins
Total Time
1 hr 45 mins
 
A recipe for the low-fat, low-calorie, naturally high in protein, but still buttery, crumbly and rich Healthy Rugelach Cookies! They're filled with the home-made blueberry jam and chopped pistachios. So delicious!
Course: Cookies, Dessert
Cuisine: American
Servings: 32 cookies
Author: Liza
Ingredients
For the Rugelach:
  • 2/3 cup garbanzo bean flour
  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 8 oz fat free cream cheese
  • 6 tbsp butter at room temperature
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/2 cup blueberry jam find the home-made recipe below!
  • 1/3 cup roasted pistachios, chopped
For the Blueberry Jam:
  • 2 cups blueberries fresh or frozen; I used the frozen ones
  • 1/3-1/2* cup sugar
  • 1 tsp natural pectin
Instructions
  1. To make the Blueberry Jam sterilize the jars to prolong your jam's shelf-life. Add the sugar and 2-3 tbsp of water in a saucepan and let the sugar melt over the low flame. Add the blueberries and bring to boil. Dissolve the pectin in 1 tbsp of water and pour it in the saucepan. Let the blueberries boil for 5-10 minutes. The longer your jam boils the thicker it's going to be. Take the pot of the heat and puree the jam in the blender when it's cooled down.
  2. To make the cookies put the butter, sugar, salt and vanilla extract in bowl and whip until fluffy. Add the cream cheese and mix until all the ingredients are incorporated.
  3. Pour the flours over the butter mixture and mix until coarse crumbs form. You don't have to worry too much about the flour being completely incorporated with the butter. Stop mixing the dough when you don't see anymore loose flour on the sides of the bowl.
  4. Gather the dough in a ball (or two balls for the smaller cookies like I did to make these) and wrap it in a plastic wrap. Then flatten each ball (as it's wrapped) into a roughly 6-7 inch circle. Chill the dough until it's firm, 2 to 24 hours. Note: when I don't have any patience to wait that long for the dough to chill I stick it in the freezer for 30 minutes and then move it to the fridge for another 30 minutes.
  5. 5 minutes before you're ready to take your dough out heat up the oven to 350 F.
  6. Prepare a cutting board and a rolling pin by sprinkling them lightly with some flour. Prepare two cookie sheets by lining them with some parchment paper.
  7. Unwrap the dough from the plastic. Roll each disk of the dough into a 9 inch round. Spread the jam over the disks. Sprinkle with some pistachios. With a knife or a pizza cutter, cut each round into 16 wedges. Starting with the wide edge, roll up each wedge toward the inner point. As you roll try not pressing down on the cookies to much so that the filling doesn't spill out. Put the cookies on the baking sheet with the points tucked under.
  8. Bake the cookies in the center rack of your oven for about 25-30 minutes until lightly golden. Cool on the wire racks.
  9. Store the cookies in an airtight container. You can also freeze them to enjoy them later!
Recipe Notes

*I usually use 1/3 cup and the jam comes out great! But it won't stay fresh as long as the jelly made with the 1/2 sugar. For the cookies I'd recommend going with the 1/3 cup of sugar for 2 cups of blueberries and either consuming your jam within the next month or making only a little bit so that you don't have too much leftovers to worry about spoiling by cutting the recipe in half (for 1 cup of blueberries use 3 tbsp of sugar).