Gluten Free Apple Butter Rugelach Recipes

APPLE BUTTER CACAO NIB RUGELACH

Steps:

• Combine the flour, 1 tablespoon sugar, ½ teaspoon cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until just combined.
• Add the butter and cream cheese to the bowl and turn mixer on low speed. Mix until dough just comes together.
• Turn dough out onto a large piece of plastic wrap and form into a rectangular shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
• Remove dough from the refrigerator when ready to bake, cut into two even pieces.
• Roll each piece of dough into a 12"x4" rectangle between two pieces of parchment paper.
• Spoon ¼ cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3" of bare dough around the perimeter.
• Sprinkle the cacao nibs evenly over the apple butter on each piece of dough.
• Roll the dough working with the long end and rolling towards you creating a 12" log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
• Preheat oven to 350 degrees.
• Combine remaining tablespoon sugar, remaining ¼ teaspoon cinnamon, nutmeg and cloves in a small bowl.
• Remove dough from the freezer, brush each log with the milk then sprinkle evenly with the cinnamon sugar mixture.
• Cut into 1 inch pieces using a sharp knife and place seam side down on a parchment or silpat lined baking sheet.
• Bake for 20-22 minutes until golden brown around the edges.
• Transfer to a wire rack to cool and store in an airtight container.

GLUTEN-FREE APPLE, WALNUT RUGELACH

Steps:

• Cream the butter, cream cheese, and sugar together until smooth and soft. Add in the orange zest and eggs, and beat until well combined. Mix in the flour until a dough is formed. This may require a bit of kneading.
• If you want to ferment the dough, leave it to rest at room temperature for 2-6 hours. See the section above for more details on fermenting the dough. Otherwise, leave the dough to rest for 10 minutes while you put together the filling. The dough can also be made in advance and stored in the fridge for up to 3 days.
• To make the filling, mix the grated apple with lemon juice, cinnamon, and chopped raisins. Then stir in the walnuts.
• To form the rugelach, divide the dough into three balls. Roll one ball out into a large circle, it should be about 1/4-inch (5 mm) thick.
• Spread a thin layer of cream cheese over the circle, then sprinkle on 1/3 of the filling.
• Cut the circle into 8 or 12 triangular wedges (depending on if you want large or small rugelach.)
• Carefully roll the rugelach into a crescent shape. Place on a cookie sheet. They can be packed quite closely as they won't rise very much. See the section above for more details, including photos, to help you form the rugelach.
• Repeat the process with each of the other two balls of dough.
• To get a puffier pastry, chill the formed rugelach for 30 minutes in the fridge before baking. For a crisp brown pastry, glaze with a beaten egg. (I haven't done that for the photos).
• Bake for 20-30 minutes at 375F, rotating halfway through to ensure even baking. Serve right away, or freeze for longer storage. (See the section above for details).

APPLE BUTTER RUGELACH

Steps:

• In a the bowl of a stand mixer, combine the flour, sugar, cinnamon, and salt. Add in the butter and cream cheese and mix on low speed. The dough will get crumbly and then start to come together. Mix until the dough is just combined. Alternately, this can be done in a bowl with a pastry cutter.
• Shape the mixture into a large rectangle. Wrap the dough in plastic wrap and chill for at least 2 hours or up to 1 week.
• When ready to prepare the cookies, preheat the oven to 350°F.
• Cut dough into 4 equally-sized pieces. On a floured surface (or in between sheets of parchment paper) roll out one piece of dough at a time into a 12-inch by 4-inch rectangle. Spread apple butter evenly over the dough, leaving 1/2" around the edges. Sprinkle evenly with pecans.
• Working from the long end, gently roll the dough into a 12-inch long log, making sure seam is at the bottom. Place in the freezer for 15 minutes to rechill the dough (this will also help you make cleaner cuts. You can also wrap the dough plastic wrap and freeze for up to 3 months at this point).
• Remove from the freezer. Brush the dough log with milk, and sprinkle with 1-2 tablespoons of cinnamon sugar. Cut each log into 12 equal pieces, about 1" each. Place upright on lined baking sheets.
• Bake for 22-25 minutes or until lightly golden. Cool on wire racks. Store in airtight containers, they also freeze really well.

GLUTEN-FREE APPLE BUTTER RUGELACH

Steps:

• Step 1 Combine the flour, 1 tablespoon sugar, ½ teaspoon cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until just combined. Step 2 Add the butter and cream cheese to the bowl and turn mixer on low speed. Mix until dough just comes together. Step 3 Turn dough out onto a large piece of plastic wrap and form into a rectangular shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight. Step 4 Remove dough from the refrigerator when ready to bake, cut into two even pieces Step 5 Roll each piece of dough into a 12"x4" rectangle between two pieces of parchment paper. Step 6 Spoon ¼ cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3" of bare dough around the perimeter. Step 7 Sprinkle the cacao nibs evenly over the apple butter on each piece of dough. Step 8 Roll the dough working with the long end and rolling towards you creating a 12" log. Place seam side down on parchment paper and chill in the freezer for 15 minutes. Step 9 Preheat oven to 350°F. Step 10 Combine remaining tablespoon sugar, remaining ¼ teaspoon cinnamon, nutmeg and cloves in a small bowl. Step 11 Remove dough from the freezer, brush each log with the milk then sprinkle evenly with the cinnamon sugar mixture. Step 12 Cut into 1 inch pieces using a sharp knife and place seam side down on a parchment or silpat lined baking sheet. Step 13 Bake for 20-22 minutes until golden brown around the edges. Step 14 Transfer to a wire rack to cool and store in an airtight container.

APPLE BUTTER RUGELACH

Steps:

• Prepare the dough: In a stand mixer or in a large bowl, using a handheld mixer, on medium, beat the butter, cream cheese, sugar, vanilla and salt until fluffy, about 2 minutes. Add the flour and beat until just combined. Don't overwork it. Tip the dough out onto a piece of plastic wrap and press it together into a ball, using the wrap to help. Divide the dough in half. Shape each half into a 6-inch circle and wrap each with plastic wrap. Refrigerate for at least 2 hours and up to 3 days. (Dough can be frozen for up to 3 months.)
• In a small bowl, mix together the apple butter, honey, sugar and cinnamon. Set aside.
• On a floured surface, roll one slab of dough out to a 11-inch circle with neat edges. (If, at any point, the dough becomes too soft, you can transfer it to a parchment-lined baking sheet and pop it in the fridge for a few minutes.) Spread half of the apple butter mixture on the top of the dough, leaving a 1/4-inch border. Sprinkle with half of the walnuts and half of the currants. With a pizza wheel or sharp knife, cut the dough into 16 equal triangles. Starting from the wide end, gently roll each triangle up and tuck the end under. Transfer to a parchment-lined rimmed baking sheet, at least 1 inch apart. Refrigerate for 15 minutes. Repeat with the remaining dough, apple butter mixture, nuts and dried fruit, and transfer to another prepared sheet. Refrigerate until cold, about 15 minutes.
• Heat oven to 375 degrees. Brush each cookie with the egg wash and sprinkle with sugar. Bake until they are puffed and golden brown, 15 to 20 minutes, rotating the sheets once. Transfer the sheets to a rack to cool.