I read your article today in the news times…wonderful! I wanted to add that I make rugalach all the time and for myself I put splenda instead of sugar on the rolled out dough! For the base I use a fruit spread or jam sweetened with fruit juice or jam with no sugar, then nuts and raisins. People can not tell the difference, and for our diabetic friends , they LOVE it!
Thanks for this message. I’ve never baked rugelach with Splenda but it’s good to know how delicious it is. So important for people who can’t eat sugar.