Gluten Free Raspberry Rugelach Recipes

GLUTEN FREE RUGELACH COOKIE RECIPE

Gluten Free Rugelach Cookie Recipe image

This gluten free Rugelach will dress up any table this holiday season. And while it looks quite impressive, don't let that daunt you. There are several steps, but the techniques are happily quite simple, and the results are so worth the effort!

Provided by Jules Shepard

Time 6h15m

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter or non-dairy alternative, softened (Earth Balance® Buttery Sticks)
8 ounces cream cheese, softened (dairy or vegan/non-dairy substitute)
2 Tablespoons granulated sugar
2 1/4 cups (304 grams) gfJules® Gluten Free All Purpose Flour
1/2 teaspoon sea salt
2 cups preserves or jam (like Bonne Maman® Fig Preserves and Strawberry Preserves pictured)
1 cup golden raisins
1 cup pecans, finely chopped
1/2 cup granulated sugar
1 ½ Tablespoons ground cinnamon
Milk for brushing on top (dairy or non-dairy)
Demerara sugar for tops after baking (optional)
1 cup confectioner's sugar, sifted
2 Tablespoons milk (dairy or non-dairy)

Steps:

Beat together butter, cream cheese and sugar in a large mixing bowl until smooth. In a separate bowl, whisk flour and salt, then stir into the cream cheese mixture until dough is formed. Wrap the dough in plastic wrap and chill for at least 4 hours or overnight. Chilling the dough will help it be less sticky and easier to work with. Line a large jelly roll or shallow- sided baking pan with parchment paper and set aside. In a small bowl, whisk 1/2 cup sugar with cinnamon. Prepare a clean counter or pastry mat by liberally dusting with more gfJules® flour. Have a rolling pin, bench scraper or spatula and all toppings ready. Divide the chilled dough into 4 pieces, removing one to your work surface and returning the others, wrapped, to the refrigerator. Rolling in each direction, gently roll one dough into a rectangle, approximately 10 x 8 inches. Spread enough preserves across the entire top of the dough to cover it with a thin layer. Evenly distribute ¼ cup raisins, then ¼ cup chopped pecans across the top of the preserves, then sprinkle with 2 tablespoons cinnamon-sugar mixture. Using a bench scraper or spatula, begin rolling up the dough into a log, starting with one of the short sides, rolling until the entire dough is rolled onto itself. Gently transfer to the parchment-lined baking sheet, seam side down, then tuck the ends underneath. Repeat the process with the other three sections of dough. Line the logs up on the baking sheet no more than 1-2 inches apart. Brush each log with milk, then using a large, sharp knife, make 3/4-inch-deep cuts across each log every one inch. Do not cut all the way through the logs at this time. Cover the baking sheet with plastic wrap and return to chill in the refrigerator for 30 minutes to 1 hour. Preheat oven to 350°F. Once preheated, remove the plastic wrap and bake the rugelach logs on the baking sheet for 45 minutes; they will be light golden brown when done. Sprinkle with demerara sugar, if desired, then allow to fully cool on the pan. Once cooled, mix icing in a small bowl, then drip using a spoon over the logs in a crosswise pattern. Use a large knife or bench scraper to cut the logs all the way through at each one inch cut, then serve. Yield: approximately 28 rugelach cookies.

Nutrition Facts : Calories 219 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 77 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

RON'S RASPBERRY RUGELACH

Ron's Raspberry Rugelach image

Provided by Ron Ben-Israel

Categories dessert

Time 3h50m

Yield 36 cookies

Number Of Ingredients 11

Ingredients

8 ounces (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all-purpose flour (measured and sifted)
1/2 cup granulated sugar
1 teaspoon cinnamon
3/4 cup unsalted roasted almonds
3/4 cup raisins
1/2 cup seedless raspberry preserves or jam (Sour cherry preserve is also great!)
All-purpose flour, for dusting
3 tablespoons melted unsalted butter
1 egg, lightly beaten with 1 tablespoon of milk or cream

Steps:

For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.

GRANDMA'S RASPBERRY RUGELACH

Grandma's Raspberry Rugelach image

I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. -Dalya Rubin, Boca Raton, Florida

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield about 5 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups margarine, softened
1/3 cup sugar
3 teaspoons vanilla extract
Pinch salt
1 cup heavy whipping cream
4 to 4-1/2 cups all-purpose flour
1 cup seedless raspberry jam
OPTIONAL GLAZE:
1 cup confectioners' sugar
4 teaspoons 2% milk

Steps:

In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges., Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool., If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.

Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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To make the crust using a food processor: Place the flour and salt in the bowl of a food processor. Pulse briefly to combine. Cut the butter and cream cheese into chunks and add to the bowl along with the sour cream. Pulse just until the dough forms chunks, and you can squeeze it together.
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