Gluten Free Rugelach
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Course: Dessert
Cuisine: European
Keyword: Baking, Gluten-Free, Vegetarian
Servings: 32
Calories: 128kcal
Author: Adapted from Nosh on This, by Lisa Stander-Horel and Tim Horel, and King Arthur Flour

Ingredients

  • 10¾ ounces gluten free baking flour (300 grams)
  • ½ teaspoon xanthan gum (use only if not included in flour)
  • ½ teaspoon salt
  • 1 teaspoon sugar (plus extra for topping)
  • ounces butter (180 grams/12 tablespoons. Cold, butter, cut into 1-inch pieces)
  • 3 ounces cream cheese (85 grams. Cold cream cheese, cut into large pieces)
  • 1 egg
  • 3 tablespoons cold water
  • ounces brown sugar (180 grams/½ cup)
  • 4 ounces walnuts (113 grams/1 cup)
  • 3 ounces raisins (85 grams/½ cup. Or, you can use dried cranberries or currants)
  • 1 tablespoon cinnamon
  • water (for brushing the dough)
  • 1 tablespoon sugar
  • ¼ cup milk (or cream)

Instructions

  • Preheat the oven to 350°after removing the dough from the refrigerator. Set aside a sheet pan lined with parchment paper. You may need two sheet pans
  • To make the dough: Place the flour, xanthan gum (if using), salt, and sugar in the bowl of the food processor (see note below if you don’t have a food processor). Pulse briefly to combine. Add the butter and cream cheese, and pulse/chop until the mixture has the texture of pea-sized crumbs
  • Add the egg and water, and process until it forms a large sticky ball. Divide the dough into four equal portions, and shape each into a disk. Wrap the disks in plastic wrap, and refrigerate for 30-45 minutes, or until the dough is firmer, but not hard. If it is too hard (or if you do this one day ahead), remove the chilled dough from the refrigerator, and let it sit at room temperature for 30-45 minutes, or until you can roll out the dough without it cracking or breaking
  • To make the filling: While the dough is chilling, process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender, until finely chopped and well combined (but not pasty). See note below  
  • To make the rugelach: Place one piece of the dough on a sheet of parchment paper dusted with flour. Lightly flour the top of the dough and add another piece of parchment on top. Roll it into a 10-inch circle. Carefully peel off the paper, and brush the dough lightly with water. Don’t worry if it’s not perfectly round. It will still cut and roll well
  • Spread about ¼ of the filling onto the dough, going all the way to the edges and gently patting the filling to help anchor it to the dough
  • Using a pizza cutter, bench scraper, or sharp knife, divide the dough into 8 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place these point-side down on the prepared baking sheet. Repeat this with the remaining dough
  • Brush the rugelach with milk or cream; and sprinkle with granulated sugar
  • Bake for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool on the pan. Serve warm or at room temperature
  • Store leftover rugelach in an airtight container at room temperature for several days

Notes

Note:
If you don’t have a food processor:
    • For the dough, use a pastry cutter to add the butter to the dry ingredients. Then mix in the cream cheese. Finally, add in the egg and water until you have a sticky dough
    • for the filling, chop the nuts and raisins as finely as you can, and combine with the brown sugar and cinnamon
 
 
Nutrition Facts
Gluten Free Rugelach
Serving Size
 
32 g
Amount per Serving
Calories
128
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
20
mg
7
%
Sodium
 
88
mg
4
%
Potassium
 
53
mg
2
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
192
IU
4
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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