Rugelach

Ingredients

• 3/4 cup unsalted butter, room temperature
• 8 ounces reduced fat cream cheese, room temperature
• 2 cups "white" whole wheat flour or whole wheat pastry flour, plus more for work surface
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup low sugar raspberry preserves
• 1 cup walnuts, toasted and finely chopped
• 1/2 cup chopped prunes
• 1/2 cup bitter sweet chocolate morsels
• 3 tablespoons skim, non-fat milk
• 1/4 cup wheat germ

Instructions

• Whisk flour and salt in a bowl; set aside. In a large bowl, beat the butter and cream cheese with an electric mixer on medium speed. Reduce speed to low. Add flour mixture and mix to form a soft dough. Roll into a ball and wrap in plastic. Refrigerate 6 hours (up to overnight).
• Preheat oven to 325° F. Whisk sugar and cinnamon in a bowl; set aside. Divide dough into quarters. Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 of the walnuts, prunes, and chocolate morsels, plus 2 tablespoons sugar mixture. Tightly roll dough into a log; place, seam side down, on a parchment or aluminum-lined baking sheet. Repeat with remaining dough.
• Brush each log with milk; sprinkle with 1 teaspoon sugar mixture and sprinkle with wheat germ. Bake until golden brown, about 30 minutes. Transfer to wire racks; cool 15 minutes. Cut into 1-inch-thick slices. Store in an airtight container up to 2 days.

https://skinnychef.com/recipes/rugelach

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