Simple, easy and delicious low-fat cranberry-nut rugalach that are well worth their 72 calories / 2 PointsPlus.
These Low Fat Cranberry Nut Rugalach have been on my “must try” list since I first spied them in one of the December Weight Watchers Weeklies, where they were featured along with other holiday cookies.
With a package of low fat crescent roll dough in the fridge about to expire I finally decided that the time had come to bake up a batch. I’d never made rugalach before, so in addition to being low fat, using prepared crescent roll dough made these quick and easy too.
The website mentioned that these cranberry-nut rugalach are best warm from the oven, which they are, but I found them fine at room temperature the next day.
Several people on the site commented that the filling was crumbly, so I added a little raspberry fruit spread to make it a little moister and easier to work with. But be sure to go easy with the filling so you have enough to fill all the cookies.
These quick and easy rugalach make a yummy dessert, snack or breakfast treat.
Low Fat Cranberry Walnut Rugalach
- 1 package 8 ounces reduced fat crescent roll dough
- 1/4 cup dried cranberries finely chopped
- 1/4 cup walnuts finely chopped
- 1 tablespoon granulated sugar
- 1 tablespoon raspberry fruit spread
- 1 tablespoon all-purpose flour
- 1 tablespoon powdered sugar for dusting when done
- Preheat oven to 375 degrees. Line a cookie sheet with a silicone liner or parchment paper. Alternatively, coat it lightly with nonstick cooking spray.
- To make filling, combine the cranberries, walnuts, granulated sugar, and fruit spread in a small bowl; set aside.
- Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour). Separate along the perforations into 8 triangles. Cut each triangle in half lengthwise, making 16 long triangles.
- Spoon a scant teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.
- Place rolled wedges on prepared cookie sheet, spacing them at least 1 inch apart. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.
- Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach.
Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave — it will make them tough.
Source: Slightly adapted from the Weight Watchers Website
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
More Weight Watchers Friendly Cookie Recipes
Subscribe to Get: Top 10 Reader Favorite Recipes
The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!