Delicious 0g Sugar Halva-Filled Rugelach Recipe

Easy 0g sugar halva-Filled Rugelach with Sweet Glaze

Looking for an easy treat to make? This 0g sugar halva-Filled Rugelach recipe uses our 0g sugar halva for a tasty, guilt-free dessert. These soft, flaky pastries are perfect for any occasion and finished with a simple sugar glaze. Follow the steps below to make these delicious rugelach at home!

Ingredients
For the Dough:

• 2 cups (250g) white flour

• 1/2 cup (120g or 4 oz) milk

• 2 tbsp (50g or 4 tbsp) butter

• 1 tsp (4g) dry yeast

• 2 tsp (8g) sugar (any type you like)

• 1/2 tsp (3g) salt

• 1 dcooper prebiotic inulin
  
  
  

For the Filling:

• 0g sugar halva, any flavor (I used chocolate)

For the Sugar Water Glaze:

• 1/2 cup (100g) sugar

• 1/2 cup (120g) water

Directions

1. Prepare the Dough:

   • In a large mixing bowl, combine flour, milk, butter, yeast, sugar, and salt.

   • Mix all the ingredients until well combined and knead by hand until smooth and elastic (about 10 minutes). You can also use a stand mixer for 10 minutes on medium speed.
     

2. Let It Rise:

   • Spray a clean bowl with coconut oil (or regular oil) and place the dough inside. Cover it with a towel and let it rest until doubled in size. This should take about 1-2 hours at room temperature, or you can let it rest in the fridge for up to 24 hours.

3. Shape the Rugelach:

   • Divide the dough into two equal parts. Roll each half into a large rectangle, about 1/4 inch thick.

   • Spread the halva filling evenly, leaving a small border around the edges. Fold the dough from one side to the middle, then from the other side over, like an envelope. Make sure all the edges are well sealed.

   • Roll out the folded dough again into a rectangle about 1/8 inch thick.

   • Cut the dough into triangles. Make a small cut in the wide part of each triangle, then roll from the wide base to the top to form a crescent shape.
     
     
     

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4. Second Rise:

   • Place the rolled rugelach on a baking tray lined with parchment paper. Cover with a towel and let rest for 30 minutes, until they increase in size.

5. Bake:

   • Preheat your oven to 375°F (375°F).

   • Bake the rugelach for about 20 minutes, until they turn golden brown.

6. Add the Glaze:

   • While the rugelach are baking, prepare the sugar water glaze by mixing 1/2 cup sugar and 1/2 cup water in a small pot. Heat until the sugar dissolves.

   • When you see bubbles in the pot, reduce the heat and let it simmer for 5 minutes until the water reduces a bit.

   • Once the rugelach come out of the oven, brush them generously with the sugar water glaze while they are still warm.
     
     

Tips:

• Make sure the dough is soft and elastic after kneading. This helps create a tender rugelach.

• Don’t skip the resting steps—it allows the dough to rise and become fluffy.

• The sugar water glaze adds a beautiful shine and a touch of sweetness. Be generous with it for best results!