Gluten Free Rugelach Cookie Recipes

CHOCOLATE RUGELACH

Steps:

• Make the dough: Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. Process until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds. Transfer the dough to a clean work surface. Gather the crumbly dough into a ball and knead, dusting the work surface and dough lightly with flour as necessary, until it comes together into a smooth ball. Shape the dough into a rectangle, then cut into 4 equal portions; flatten each piece of dough into a ½-inch-thick rectangle. Wrap each section of dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
• Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, melt the chocolates in a double boiler on the stovetop.) Mix in the sugar and salt. The mixture will be grainy; that's okay.
• Line a baking sheet with parchment paper.
• Roll the cookies: Remove one section of dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until it's pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don't make yourself crazy over it, but try to make it as even as possible around the edges; it will make it easier to roll. (Go ahead and trim slightly with a pizza cutter or sharp knife if it's very uneven.) Using an offset spatula or back of a spoon, quickly spread ¼ of the chocolate filling (about a ¼ cup) evenly over the dough, leaving a ¼-inch border around the edges.
• Starting from the long side, roll the dough tightly into a cylinder. Place the filled rolled dough, seam side down, on the prepared baking sheet. Repeat with the remaining dough and chocolate filling. Place the rolled dough logs in the refrigerator for 20 to 30 minutes, or until firm to the touch.
• Preheat the oven to 375°F.
• Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the uneven ends of each roll and discard. Then slice the rolls into 1-in-wide pieces. Place each slice, seam side down, on the prepared sheet. Bake for 18 to 20 minutes, or until lightly golden. Cool the rugelach on the baking sheet for a few minutes, then transfer to a rack to cool completely. Rugelach are best enjoyed fresh on the day they are baked but any extra cookies can be stored in airtight container for up to 3 days, or frozen for longer storage.
• Make-Ahead Instructions: The unbaked sliced rugelach can be chilled and stored for up to 3 days in the refrigerator before baking.
• Freezer-Friendly Instructions: The unbaked sliced rugelach can be frozen for up to 3 months. Before freezing, let the sliced rugelach set on a baking sheet in the freezer for approximately 20 minutes, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

RUGELACH

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
• Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
• Turn mixer to low and add in the flour, mixing until just combined, don't over-mix.
• Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
• Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
• Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
• Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren't using back in the refrigerator.
• On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
• Brush each log with milk and sprinkle with turbinado sugar.
• Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
• Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.

GLUTEN FREE RUGELACH COOKIE RECIPE

Steps:

• 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.

GLUTEN-FREE RASPBERRY RUGELACH

Steps:

• Beat cream cheese, butter, and 3 tablespoons sugar together with an electric mixer until creamy. Mix in hazelnut flour, 1/2 cup rice flour, almond flour, xanthan gum, and vanilla extract.
• Shape dough into 3 equal-sized discs. Place in between waxed paper and refrigerate until chilled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or nonstick foil. Combine remaining 1 tablespoon sugar and cinnamon in a small bowl; set aside.
• Place a sheet of waxed paper on the counter and sprinkle lightly with rice flour. Flatten a dough disc on the waxed paper, lightly dusting the top with rice flour also. Roll into a 6-inch circle. Repeat with remaining dough. Spread raspberry jam in a thin layer on each circle, leaving 1/2 inch free at the edges.
• Cut each circle into 8 wedges using a pizza cutter. Roll each wedge, starting at the widest edge, to a point. Place on the prepared cookie sheets.
• Brush tops of each with beaten egg white and sprinkle with reserved cinnamon-sugar.
• Bake in the preheated oven until golden, 20 to 25 minutes.

GLUTEN-FREE APPLE BUTTER RUGELACH

Steps:

• Combine the flour, 1 Tbsp. sugar, 1/2 tsp. cinnamon and salt in a stand mixer using the paddle attachment. Mix until just combined.
• Add the butter and cream cheese to the bowl on low speed. Mix until the dough comes together.
• Turn dough out onto a large piece of plastic wrap and form into a rectangle shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
• Remove dough from the refrigerator when ready to bake, cut into two even pieces. Roll each piece of dough into a 12x4 inch rectangle between two pieces of parchment paper.
• Spoon 1/4 cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3 inch of bare dough around the perimeter.
• Sprinkle the chocolate chips evenly over the apple butter on each piece of dough.
• Roll the dough, working with the long end and rolling towards you creating a 12 inch log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Combine the remaining 1 Tbsp. sugar, 1/4 tsp. cinnamon, nutmeg and cloves in a small bowl.
• Remove dough from the freezer, brush each log with milk then evenly sprinkle with the spice mixture.
• Slice into 1 inch pieces using a sharp knife and place seam side down on a parchment lined baking sheet.
• Bake for 20-22 minutes or until golden brown around the edges.
• Transfer to a wire rack to cool, and store in an airtight container.