November 24, 2023
Gluten Free Rugelach
Prep time:
25 min
Cook time:
25 - 30 min
Total time:
2 hours 45 minutes including rest time
Gluten Free Rugelach
Introducing the ultimate recipe for Gluten Free Rugelach, made possible with the magic of Hand + Heart Gluten Free All Purpose Flour (1 to 1). Brace yourself for a delightful twist on this classic treat – these little gems are not just gluten free; they’re light, buttery, and downright irresistible.
Imagine a dough that’s your new go-to pastry recipe, elevated with the richness of cream cheese and the lift of baking powder. This combination creates a texture that’s heavenly – light, flaky, and bursting with buttery goodness. Our Gluten Free Rugelach dough is a game-changer, promising success every time you roll it out.
And here’s where the fun begins: fill these delectable bites with your choice of jam, marmalade, preserves, nuts, or any chocolate spread that tickles your taste buds. The result? A perfect crowd-pleaser treat that disappears faster than you can say “gluten free rugelach.”
But wait, there’s more! This versatile dough isn’t just limited to gluten free rugelach. It’s also the perfect base for homemade gluten-free pop-tarts. Get ready to impress with a pastry that’s not just gluten-free but a celebration of flavor and texture. With our gluten free flour, your gluten free baking journey just got a whole lot sweeter!
Gluten Free Rugelach
Prep time:
25 min
Cook time:
25 - 30 min
Total time:
2 hours 45 minutes including rest time
Yield:
48 cookies
Author:
made by hand, from the heart
Ingredients
- 2 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 cup (16 tablespoons) unsalted butter, cut into cubes
- 8 oz cream cheese, cut into cubes
- Coarse sugar for sprinkling
Egg wash:
- 1 egg + 1 teaspoon water
Filling:
- 1 cup cup jam (heated for 10 sec) or Marmalade/Preserves (no heating needed)
- 1 1/2 tablespoons sugar
- 1 teaspoons ground cinnamon
Nut filling option:
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup walnuts
- 1/4 cup raisins
- 4 teaspoons cinnamon
Other filling options:
- Nutella
- Chocolate
Instructions
- Line 2 large baking pans with parchment paper, set aside.
- In a food processor, pulse all the dry ingredients together until combined.
- Add butter and cream cheese and pulse until it starts to come together.
- Turn into a clean surface and knead the dough until it comes together. Shape into a log and divide into 4 equal portions. Form into a disk about 1 inch thick and wrap each disk with a cling wrap. Refrigerate for 1 hours.
Make the filling:
- To make jam filling: place jam in a microwave safe bowl and microwave and heat for 10 seconds until liquify. Let the jam sit for a minute or so if it’s too hot. Mix the cinnamon and sugar, set aside until the dough is ready.
- To make nut filling: place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
Shape the dough:
- Remove the dough from the refrigerator and let sit room temperature for 15 minutes for easier rolling. Preheat oven to 350F.
- Dust the top of the dough lightly with gluten free flour to prevent from sticking, then use a rolling pin to roll it into a 10 inch circle, or just about 1/8 to 1/4 inch thick. Sprinkle more flour and turn as necessary so the dough doesn’t stick.
- Spread a thin layer of jam on the dough and sprinkle with cinnamon sugar. For nut filling: Spread 1/4 of the nut filling over the dough; using your hands, press the filling slightly into the dough.
- Using a pizza cutter or sharp knife, slice the dough into 12 wedges, just like you would cut a pizza or pie. Repeat for the other dough.
- Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
Bake the rugelach:
- Brush with egg wash and sprinkle with coarse sugar.
- Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that’s just the dark filling oozing out). Transfer the gluten free rugelach to a rack to cool.
