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Sugar Free Rugelach

"No artificial ingredients. Cream cheese pastry filled with raisins, nuts and cinnamon. Naturally sweet."

By allrecipes · From Open Recipes · 8 ingredients
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Sugar Free Rugelach

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 9,075 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sugar Free Rugelach

64 cookies

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + raisintop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Aroma overlapmoderate
    Mentioned together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Vanilla + cinnamontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Vanilla + apricottop 2% of all pairs
    Aroma overlapstrong
    Mentioned together608 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  5. Walnut + cinnamontop 6% of all pairs
    Aroma overlapstrong
    Mentioned together2,147 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the apricot

How well each one fits the dish's main ingredients (cream cheese, flour, vanilla, raisin, walnut, cinnamon):

  1. Figbetter flavor fit
  2. Blueberrybetter flavor fit
  3. Coconutbetter flavor fit
  4. Apricotthe original

Fit is the average pairing score against cream cheese, flour, vanilla, raisin, walnut, cinnamon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).