My Recipe Box - Rugelach

 

This recipe is from the cookbook Gluten Free Baking for the Holidays. I made these after flipping through the book.

Pronounced roo·guh·laak

My first attempt, not very pretty! But delicious, we preferred the cinnamon currant filling. The marmalade was too much.

2 cups (280 g) gluten free flour - I use Cup4Cup

Pinch of salt

1 cup (225 g) cream cheese cool but not cold, cut into cubes
1 cup (225 g) butter cool but not cold, cut into cubes

2 Tbsp sugar

Vanilla - optional

Tapioca flour for dusting

Preheat the oven to 375º F. Line a cookie sheet with parchment paper.

In a large bowl, add dry ingredients and whisk to blend.
In a small bowl, add cream cheese, butter, and sugar. Mix well with an electric mixer.

Add dry ingredients and beat until dough becomes a lump. By this time, your mixer will be working hard.

Gather the dough and bring it together into a cohesive mass. Divide the dough and shape each half into a disk. Use immediately or wrap each disk tightly in plastic wrap and refrigerate for up to three days or refrigerate for six months. If using right away, put other disk into the fridge.

Sprinkle rolling surface and rolling pin with tapioca flour. Roll the dough into a 12 inch circle.

Use a pastry cutter (or pizza knife) to cut into triangles.

You could also roll into a rectangle, sprinkle half the filling and then roll into a log, refrigerate until firm, then slice and bake. Repeat with second disk.

Brush with egg wash. Bake 25 to 30 minutes.

FILLINGS

RASPBERRY ALMOND
1 ounce (about 1/4 cup) almonds, toasted and finely chopped
1 tablespoon granulated sugar OPTIONAL
1/2 cup raspberry jam, homemade or a good-quality store-bought brand, such as Bonne Maman
1 teaspoon sparkling sugar

CINNAMON CURRANTS WALNUTS 

½ cup light brown sugar
¼ cup granulated sugar
1 cup walnuts
½ cup raisins or currants or cranberries
4 teaspoons cinnamon

HONEY NUTS

2 1/4 ounces (1/2 cup) walnuts, toasted and finely chopped
2 tablespoons plus 1/2 teaspoon granulated sugar, divided OPTIONAL
1 tablespoon (15ml) clover or wildflower honey
1 tablespoon (15ml) freshly squeezed orange or lemon juice
3/4 teaspoon ground cinnamon, divided
1/8 teaspoon freshly grated nutmeg

PISTACHIOS

CHOCOLATE

MARMALADE and CHOCOLATE CHIPS

LEMON CURD WITH ZEST

PEANUT BUTTER 

Notes to self:

Use the pastry mat to measure.