Description
Delight in these gluten-free cinnamon chocolate rugelach, featuring a tender cream cheese dough filled with a rich cocoa and cinnamon mixture. Perfectly rolled into classic crescent shapes and baked to golden perfection, these pastries offer a delicious treat for those avoiding gluten without sacrificing flavor.
Ingredients
Cream Cheese Dough
- 1 cup gluten-free flour mix (or regular all-purpose flour if gluten is not a concern)
- A pinch fine sea or table salt
- 112 grams unsalted butter, cut into cubes
- 112 grams cream cheese (half of a 225-gram package)
Chocolate Cinnamon Filling
- 1 cup high-quality cocoa powder
- 2 tablespoons cinnamon
- ⅔ cup sugar
- ½ cup canola oil (start with ½ cup and add if mixture is too thick)
- 1 ounce chopped chocolate (optional)
Egg Wash
- 1 egg, scrambled
- 1 teaspoon milk or water
Instructions
- Prepare the Dough: Combine all dough ingredients (gluten-free flour, salt, butter, and cream cheese) in a food processor. Pulse until the mixture forms a large cohesive ball. Transfer the dough onto a large piece of plastic wrap and shape it into a flat disc. Chill in the refrigerator for 2 hours or in the freezer for 30 minutes to firm up. The dough also freezes well for future use.
- Preheat and Prepare Baking Sheets: Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper or nonstick baking mats to prevent sticking during baking.
- Make the Chocolate Cinnamon Filling: In a small bowl, stir together the cocoa powder, cinnamon, sugar, and canola oil until combined into a spreadable mixture.
- Roll the Dough: Divide the chilled dough into two equal parts. Roll out the first disc on a lightly floured surface into a circle. Spread a thin, even layer of the chocolate-cinnamon filling over the dough, leaving a 1-inch border around the edges. If desired, sprinkle chopped chocolate evenly over the filling.
- Slice and Shape Rugelach: Using a pizza cutter or sharp knife, slice the dough circle into 8 equal triangles, like cutting a pizza. Carefully roll each triangle from the wide outer edge inward toward the point to form the classic rugelach crescent shape. Repeat this process with the second disc of dough.
- Apply Egg Wash: Arrange the rolled rugelach on the prepared baking sheets, spacing them to allow for slight expansion. Brush each pastry generously with the egg wash (scrambled egg mixed with milk or water) to help create a golden, glossy finish.
- Bake: Bake the rugelach in the preheated oven for 18 to 20 minutes, or until they are golden brown and fragrant.
- Serve: Enjoy the cinnamon chocolate rugelach warm or at room temperature. They are especially delightful when eaten fresh straight from the baking sheet.
Notes
- This dough freezes well; you can chill or freeze it to save for later baking.
- Use gluten-free flour mix to keep the recipe gluten-free; alternatively, regular all-purpose flour works if gluten is not a concern.
- Optional chopped chocolate in the filling adds extra texture and richness.
- For a dairy-free variation, substitute butter and cream cheese with appropriate dairy-free alternatives.
- Be careful while spreading the filling and rolling to avoid spills and keep the work area tidy.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish