Quick rugelach dessert made out of sweet pita bread.
I received free samples of Toufayan Pita mentioned in this post. By posting this Sweet Pita Bread Rugelach recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
The best part of using pita bread may be the pocket that can be stuffed with fillings. Yet, lately I’ve also been a fan of slicing them open to create a flat circle. Have you seen the pita pizza recipe from last week? Since dinner has already been served. Let’s bring pitas to the dessert table too with a sweet pita bread recipe that’s filled with cheese and rolled into rugelach.
Pita Bread for Dinner
Sweet Pita Bread Rugelach Dessert
Rugelach can be prepared using a yeast or a cream cheese/sour cream dough. Once the dough is mixed, it’s chilled and rolled into a circle and cut to make crescent shaped rugelach. Skip a few steps and use pita bread that’s already in a circle as the dough. Once baked, the outside of the pita bread turns crispy.
For over 90 years Toufayan Bakeries has been making bread products—including bagels, wraps, pitas, bread sticks and chips. Their products use top quality, wholesome ingredients that are naturally cholesterol and trans fat free. Available in 8 different varieties—classic white, whole wheat, sprouted whole wheat, low carb, multi grain, oat bran, savory garlic and sweet onion— you’re sure to find a pita to meet your needs. Depending on the flavor, one loaf of pita contains 100-155 calories, 16-31 grams of carbohydrates, 6-8 grams of protein, and up to 7 grams of fiber. Want to compare labels before you go food shopping? See the full list of products and nutritional information.
- ½ cup whole milk ricotta cheese
- 1 teaspoon maple syrup
- ¼ teaspoon cinnamon + more to garnish
- ¼ teaspoon vanilla extract
- 2 Toufayan Bakeries whole grain sprouted pitas
- 1-2 teaspoons honey
- Preheat oven to 350°F.
- In a small bowl, mix together the cheese, maple syrup, cinnamon and vanilla.
- Cut pita in half by slicing around the edges. Open the pocket to create two large circles.
- Spread one tablespoon of the mixture onto each pita half, making it thinner in the center and a thicker layer around the edges of the bread.
- Use a pizza cutter to cut each pita half into 6 equal wedges. Roll each wedge, starting from the outer layer. Secure with a toothpick. Transfer to a baking sheet, placing the center point from the wedge seem side down.
- Bake 18-20 minutes until crispy. Remove toothpicks and drizzle with honey and cinnamon before serving.