Gluten Free Rugelach Cookie Recipe
This gluten free Rugelach will dress up any table this holiday season. And while it looks quite impressive, don't let that daunt you. There are several steps, but the techniques are happily quite simple, and the results are so worth the effort!
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Servings: 28 cookies or nut rolls
Calories: 219kcal
Ingredients
Pastry:
- 3/4 cup unsalted butter or non-dairy alternative softened (Earth Balance® Buttery Sticks)
- 8 ounces cream cheese softened (dairy or vegan/non-dairy substitute)
- 2 Tablespoons granulated sugar
- 2 1/4 cups 304 grams gfJules® Gluten Free All Purpose Flour
- 1/2 teaspoon sea salt
Rugelach:
- 2 cups preserves or jam like Bonne Maman® Fig Preserves and Strawberry Preserves pictured
- 1 cup golden raisins
- 1 cup pecans finely chopped
- 1/2 cup granulated sugar
- 1 ½ Tablespoons ground cinnamon
- Milk for brushing on top dairy or non-dairy
- Demerara sugar for tops after baking optional
Icing:
- 1 cup confectioner’s sugar sifted
- 2 Tablespoons milk dairy or non-dairy
Instructions
- Beat together butter, cream cheese and sugar in a large mixing bowl until smooth. In a separate bowl, whisk flour and salt, then stir into the cream cheese mixture until dough is formed.
- Wrap the dough in plastic wrap and chill for at least 4 hours or overnight. Chilling the dough will help it be less sticky and easier to work with.
- Line a large jelly roll or shallow- sided baking pan with parchment paper and set aside.
- In a small bowl, whisk 1/2 cup sugar with cinnamon.
- Prepare a clean counter or pastry mat by liberally dusting with more gfJules® flour. Have a rolling pin, bench scraper or spatula and all toppings ready.
- Divide the chilled dough into 4 pieces, removing one to your work surface and returning the others, wrapped, to the refrigerator.
- Rolling in each direction, gently roll one dough into a rectangle, approximately 10 x 8 inches. Spread enough preserves across the entire top of the dough to cover it with a thin layer. Evenly distribute ¼ cup raisins, then ¼ cup chopped pecans across the top of the preserves, then sprinkle with 2 tablespoons cinnamon-sugar mixture.
- Using a bench scraper or spatula, begin rolling up the dough into a log, starting with one of the short sides, rolling until the entire dough is rolled onto itself. Gently transfer to the parchment-lined baking sheet, seam side down, then tuck the ends underneath.
- Repeat the process with the other three sections of dough. Line the logs up on the baking sheet no more than 1-2 inches apart.
- Brush each log with milk, then using a large, sharp knife, make 3/4-inch-deep cuts across each log every one inch. Do not cut all the way through the logs at this time. Cover the baking sheet with plastic wrap and return to chill in the refrigerator for 30 minutes to 1 hour.
- Preheat oven to 350°F. Once preheated, remove the plastic wrap and bake the rugelach logs on the baking sheet for 45 minutes; they will be light golden brown when done. Sprinkle with demerara sugar, if desired, then allow to fully cool on the pan.
- Once cooled, mix icing in a small bowl, then drip using a spoon over the logs in a crosswise pattern. Use a large knife or bench scraper to cut the logs all the way through at each one inch cut, then serve.
- Yield: approximately 28 rugelach cookies.
Nutrition Facts
Gluten Free Rugelach Cookie Recipe
Serving Size
1
Amount per Serving
Calories
219
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
5
g
Cholesterol
22
mg
7
%
Sodium
77
mg
3
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
24
g
27
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.