WW Reduced-fat whipped cream cheese spread
3 Tbsp, cut into pieces
dried mixed fruit
5⅛ oz, chopped (about 2/3 cups)
- To make the dough, put the flour, sugar, and salt in a food processor; pulse until combined. Evenly distribute the cream cheese and butter on top of the flour mixture; pulse until the mixture resembles coarse meal. Drizzle with the oil and pulse just until blended. Drizzle with the water and pulse just until the dough begins to come together. Gather the dough into a ball and cut in half. Flatten each half into a disk. Roll each disk between pieces of plastic wrap to an 11-inch round. Refrigerate until cold and firm, at least 1 hour or up to overnight.
- Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Working with 1 dough round at a time (keep the remaining round refrigerated), peel off the top piece of plastic wrap, then place it back on the dough. Flip the dough over; peel off the top piece of plastic wrap and discard. Spread 1⁄3 cup of the apricot spread over the dough, leaving a 3⁄4-inch border. Sprinkle evenly with 1⁄3 cup of the dried fruit. With your fingers, gently press the filling into the dough. Combine the sugar and cinnamon in a small bowl. Sprinkle 31⁄2 teaspoons of the cinnamon sugar over the filling.
- Using a pizza cutter or sharp knife, cut the dough round in quarters, then cut each quarter into 4 wedges. Beginning at the outer edge of each wedge, roll up to form a crescent. Discard the plastic wrap. Place the crescents, pointed end down, on the baking sheets about 2 inches apart. Sprinkle with 1 teaspoon of the cinnamon sugar. Repeat with the remaining dough, fruit spread, dried fruit, and cinnamon sugar, making a total of 32 rugelach in all. Bake just until golden brown along the edges, 22 – 25 minutes, rotating the baking sheets halfway through the baking. With a spatula, transfer the rugelach to racks and let cool completely. Yields 1 rugelach per service.