Gluten-Free Rugelach

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, plus more for dusting, xanthan gum, granulated sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cups gluten-free all-purpose flour blend (about 280 g), plus more for dusting Shop
• 1/2 tsp xanthan gum (skip if your blend already contains it) Shop
• 1 tbsp granulated sugar (for the dough) Shop
• 1/4 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 8 oz cold full-fat brick cream cheese, cubed
• 1/2 cup granulated sugar (for the filling) Shop
• 2 tsp ground cinnamon Shop
• 1 cup walnuts, very finely chopped Shop
• 1/2 cup apricot preserves Shop
• 1 large egg beaten with 1 tbsp milk, for egg wash

Instructions

1. 1 Pulse the gluten-free flour blend, xanthan gum (if using), 1 tbsp sugar and salt in a food processor. Add the cold butter and cream cheese and pulse until the dough just starts to clump together.
2. 2 Turn the dough out, divide it into 4 equal pieces and flatten each into a disc. Wrap and refrigerate for at least 2 hours, or overnight.
3. 3 Mix the 1/2 cup sugar and cinnamon. In a separate bowl, toss the walnuts with half of the cinnamon sugar.
4. 4 Working with one disc at a time, roll it between two sheets of lightly floured parchment into a 9-inch circle. Spread with 2 tbsp apricot preserves and sprinkle with a quarter of the walnut mixture, pressing it in lightly.
5. 5 Cut the circle into 8 wedges with a pizza cutter. Roll each wedge up from the wide end to the point and place it point side down on a parchment-lined baking sheet. Repeat with the remaining dough.
6. 6 Chill the shaped rugelach for 15 minutes while you preheat the oven to 350°F (175°C).
7. 7 Brush the rugelach with egg wash and sprinkle with the remaining cinnamon sugar. Bake for 22-26 minutes, until golden brown, rotating the sheets halfway through.
8. 8 Cool on the sheet for 5 minutes, then move to a rack. Store airtight for up to 5 days.

Tips & Notes

• If a rugelach wedge cracks as you roll it, the dough is too cold. Let the rolled circle sit at room temperature for 2-3 minutes, then try again.
• Chop the walnuts very fine, almost like coarse sand. Large pieces tear the thin cream cheese dough when you roll up each wedge.
• Some jam always leaks onto the parchment and burns slightly. Move the rugelach to a rack after 5 minutes, before the jam hardens and glues them down.

Common questions