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Rugelach Feature Photo

Rugelach

These gluten free Rugelach are pastry-like cookies filled with whatever you can dream up- savory or sweet.
5 from 2 votes
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 32 cookies
Calories: 68kcal

Ingredients  

  • 2 cups gluten free flour with xanthan gum - Cup4Cup brand highly recommended
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoon butter - very cold, cubed
  • 4 oz cream cheese (8 tbsp, full fat) - very cold, cubed
  • 1 egg
  • 2 tablespoon sour cream - full fat

Fillings & Toppings:

  • 1 egg - plus 1 tablespoon water for egg wash
  • 1 cup spreadable or finely chopped fillings - more for multiple layers of fillings
  • ¼ cup drizzle or sprinkled toppings - more for multiple layers of toppings

Instructions

  • 30 minutes prior to baking, preheat the oven to 375 degrees.  Fit a baking rack onto a sheet pan and top with parchment paper for baking the cookies on.
  • Mix egg & sour cream together, set aside. 
  • Combine flour, salt & baking powder in a large mixing bowl.  Add the butter and cream cheese to the bowl and use your hands to coat each piece of butter and cream cheese with flour.  Then begin pressing the butter and cream cheese between your fingers to flatten each piece.  Instead of making pea shapes, make flat disks with the butter, cream cheese and flour.  Continue until the mixture looks scraggly. 
  • Pour in the egg & sour cream mixture.  Mix with your hands to incorporate the ingredients.  You will need to continuously rub your hands together to keep the sticky dough from accumulating on your hands. The dough will come together into a sticky ball in a few minutes. 
  • Shape the dough into a disk and wrap it tightly in plastic wrap.  Let it chill in the fridge until it is no longer sticky. This can take anywhere from a few minutes to over an hour depending on how warm the dough got & how sticky it is going in.  However, the dough is more workable when it is not very cold.  If you leave it in the fridge overnight or freeze it, bring it back close to room temp before rolling it out.
  • Cut the dough into 4 pieces and work with 1 piece at a time.  Work the dough into a ball with your hands to reduce any cracks.  Use flour to sprinkle the work surface, rolling pin and dough to create a non-stick surface to roll into a circle that is about ⅛th inch thick.  
  • Add the fillings on top of the dough.  Use a knife or pizza cutting wheel to cut 8 wedges into the circle.  Roll the dough from the outside of the wedge in toward the point to create 8 crescent shaped cookies.
  • Place point side down on the parchment paper baking set up.  Bake for 15 to 18 minutes, watching carefully after 15 minutes.  Remove from the oven and let cool at least 10 minutes before eating or entirely before topping with melted chocolate. 
  • Best eaten the day they are baked, but can be stored in a sealed container at room temp (or in the fridge if containing anything perishable for fillings) for 2-3 days.

Notes

*nutrition info does not include the fillings or toppings since they will vary.

Nutrition

Nutrition Facts
Rugelach
Amount per Serving
Calories
68
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
22
mg
7
%
Sodium
 
84
mg
4
%
Potassium
 
11
mg
0
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
155
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.