Gluten-Free Classic Rugelach
Delight in the timeless flavors of **Gluten-Free Classic Rugelach**, a tender pastry bursting with warm cinnamon, sweet raisins, and crunchy walnuts—all without the gluten! Perfect for holiday gatherings or as a special treat, this recipe combines a buttery gluten-free dough enriched with cream cheese, rolled thin and filled with a decadent cinnamon-sugar mixture. Each crescent-shaped rugelach bakes to golden perfection, boasting flaky layers and rich flavor with every bite. Ideal for anyone seeking a gluten-free twist on this traditional favorite, these pastries are a crowd-pleaser that pairs beautifully with coffee or tea. With easy prep and step-by-step instructions, this recipe ensures success whether you're a seasoned baker or a first-time rugelach maker.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 1 cup Unsalted butter, chilled and cubed
- 8 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 1 cup Sugar, divided
- 1 tablespoon Ground cinnamon
- 0.5 cup Chopped walnuts
- 0.5 cup Raisins
- 2 tablespoons Milk or cream
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, mix together gluten-free flour, xanthan gum, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Add the cream cheese and vanilla extract to the flour-butter mixture. Use a hand mixer or stand mixer at medium speed to blend until a dough forms.
Divide the dough into four equal parts, form each part into a disk, wrap each disk in plastic wrap, and refrigerate for at least 1 hour or until firm.
In a small bowl, combine 3/4 cup of the sugar with cinnamon, and set aside.
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
On a lightly floured surface (using gluten-free flour), roll one disk of dough into a thin circle, about 1/8-inch thick and 9 inches in diameter.
Sprinkle a quarter of the cinnamon-sugar mixture evenly over the dough, leaving a small border around the edges.
Sprinkle a quarter of the chopped walnuts and raisins over the cinnamon-sugar layer.
Gently press the filling into the dough using your hands.
Using a pizza cutter or sharp knife, cut the dough circle into 8 wedges.
Starting from the wide edge, roll up each wedge to the point to form a crescent shape. Place each rolled rugelach on the prepared baking sheet with the point tucked under.
Brush each rugelach with the beaten egg wash and lightly sprinkle with a little of the remaining sugar.
Repeat rolling, filling, and shaping with the remaining three disks of dough.
Bake in the preheated oven for 20-25 minutes, or until the rugelach are golden brown.
Allow to cool on pans for a few minutes before transferring to wire racks to cool completely.
Serve warm or at room temperature. Store leftover rugelach in an airtight container.
Nutrition Facts
Calories |
5086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.9 g | 409% | |
| Saturated Fat | 175.1 g | 875% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 542.9 g | 197% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 301.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 531 mg | 41% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
