Something that I’m hearing about more and more is gluten intolerance. So when Marissa came up with this recipe I was delighted. It’s gluten free and will make a lovely addition to your sweet table. 2018 Christmas Treat #7 – Gluten Free Chocolate Cinnamon Rugelach.
I must commend Marissa for always trying to put a healthy spin on things. We used gluten free all-purpose flour for this recipe. This recipe has been slightly adapted from the Immigrant’s Table website. We found we needed to add a bit more cream cheese and make a lot less of the filling. Adding 1 tsp of sugar to the dough would also enhance the taste.
Nice thing about this is that anyone can enjoy it. Those of us who have grown up eating gluten products will need to adjust our taste buds. We have the staples like butter and eggs, but the flour is different. That’s a major component in baking. If you have not had gluten baked goods, this is a great tasting treat. It’s an option for the rest of us! (There is also a gluten recipe on my site for rugelach). As always – enjoy
Dough
1 cups (130 grams) gluten-free flour mix (I used Robin Hood Gluten Free All-purpose Flour)
A pinch of Kosher salt
112g or one stick unsalted butter, cut into cubes
125g cream cheese (half package)
Chocolate cinnamon filling:
1/2 cup of cocoa powder
2 tbsps cinnamon powder
1/2 to 1 cup sugar – (start with 1/2 and add more as needed – remember always taste, season and taste again throughout the process)
1/4 to 1/2 cup of canola oil (start with 1/4 a cup and add more as required – it should be a spreadable paste)
Optional – 1 egg, beaten
Add all dough ingredients to your food processor
Pulse until the dough forms a large ball
Empty the ball and any loose bits onto a large piece of plastic wrap, bring together and form into a flattish disc – chill for 2 hours in the fridge or 30 minutes in the freezer
After chilling, heat your oven to 375f and line a baking sheets with parchment paper
Stir cinnamon, cocoa, sugar and oil together in a small dish – taste and adjust with additional sugar or cinnamon if needed
Divide dough into two parts – keep the other half wrapped while you roll the first one
On a floured surface, roll the first disc into a circle – you might find it helpful to roll this on a piece of parchment paper
Thinly spread the chocolate-cinnamon mix onto the dough, leaving a 1-inch gap along the sides
Using a pizza cutter or sharp knife, divide the circle into 8 triangles (like a pizza)
Using a cake lifter, carefully lift and pull one triangle away from the rest being careful not to spread the chocolate everywhere
Roll each triangle starting from the widest piece part towards the point – croissant style, curling the ends toward each other to get the rugelach shape – repeat with remaining triangles and dough, pulling away from the rest before rolling
Arrange rugelach on baking sheet and if using, paint lightly with the egg wash – we didn’t use egg wash, pictured above and below right corner
Bake for 18-20 minutes until lightly browned on top (if using egg wash, a deeper golden brown is expected)
Baked rugelach can be served warm or at room temperature
