Gluten-Free Classic Rugelach

Indulge in the timeless charm of rugelach, now reimagined with this Gluten-Free Classic Rugelach recipe! Perfectly tender and flaky, the dough is made with a gluten-free all-purpose flour blend, enriched with cream cheese and chilled butter for a melt-in-your-mouth texture. These crescent-shaped pastries are filled with a warm cinnamon-sugar blend, studded with sweet raisins and crunchy walnuts, ensuring a cozy, flavorful bite in every piece. A golden egg wash adds an irresistible finish, while the recipe’s clever techniques, like chilling the dough for ease of handling, ensure perfect results every time. This gluten-free delight is perfect for holiday gatherings, tea-time treats, or anytime snacking, storing beautifully in an airtight container for days of enjoyment. Bring these classic pastries to life, now made accessible and satisfying for gluten-free diets!

Nutriscore Rating: 41/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 32

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)

Directions

Step 1

In a large mixing bowl, mix together gluten-free flour, xanthan gum, and salt.

Step 2

Cut the cold butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, combine 3/4 cup of the sugar with cinnamon, and set aside.

Step 6

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

Step 7

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.

Step 8

Sprinkle a quarter of the cinnamon-sugar mixture evenly over the dough, leaving a small border around the edges.

Step 9

Sprinkle a quarter of the chopped walnuts and raisins over the cinnamon-sugar layer.

Step 10

Gently press the filling into the dough using your hands.

Step 11

Using a pizza cutter or sharp knife, cut the dough circle into 8 wedges.

Step 12

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.

Step 13

Brush each rugelach with the beaten egg wash and lightly sprinkle with a little of the remaining sugar.

Step 14

Repeat rolling, filling, and shaping with the remaining three disks of dough.

Step 15

Bake in the preheated oven for 20-25 minutes, or until the rugelach are golden brown.

Step 16

Allow to cool on pans for a few minutes before transferring to wire racks to cool completely.

Step 17

Serve warm or at room temperature. Store leftover rugelach in an airtight container.

Nutrition Facts

Serving size	1175.1 grams (1175.1g)

Amount per serving	% Daily Value*
Calories	5086

Total Fat 318.90g	409%
Saturated Fat 175.10g	875%
Polyunsaturated Fat 0.00g
Cholesterol 957mg	319%
Sodium 1501mg	65%
Total Carbohydrate 542.90g	197%
Dietary Fiber 20.80g	74%
Total Sugars 301.50g
Protein 41.60g	83%

Vitamin D 57IU	283%
Calcium 531mg	41%
Iron 7mg	37%
Potassium 1292mg	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.

Source of Calories

Fat: 55.1%

Protein: 3.2%

Carbs: 41.7%