Growing up, my mom always made incredible rugelach for Hanukkah, but I’ve never attempted the traditional dessert myself. Our extended family invited us to a holiday lunch this weekend and my parents just so happened to be in town from Miami, so we were all able to be together for the first time in quite a while. Since this was a special occasion and my mom was here to taste test, I decided to attempt the delicious dessert that I grew up with – but with my own little twist. After all, mom’s approval is the one that counts.
I knew that I wanted to try to make a gluten free dough so I scoured the internet and finally found one on Bake This. Eat That. Then Move! that sounded great. It’s a super simple dough that involves gluten free flour, butter, sugar, cream cheese and yogurt. For the filling, I used some delicious Sarabeth’s strawberry rhubarb preserves that I had recently purchased, some cinnamon and sugar, and some pine nuts. These guys were not only simple to make, but they also got the mom, family and friend seal of approval! Here’s how I made them…
Dough Recipe From Bake This. Eat That. Then Move!
2 cups Gluten-free Flour
1 1/2 tsp Xanthan Gum
1/4 cup Sugar
1/4 tsp Salt
1 cup Unsalted butter, COLD
1 – 8oz package Neufchatel Cream Cheese, COLD
1/3 cup plain non-fat yogurt (I used 0% Greek Yogurt)
Mix together the flour, xanthan gum, salt, and optional sweetener and put in food processor (not a mixer!).
Cut cold butter and cold cream cheese into small pieces and add to flour along with the yogurt.
Pulse until the ingredients come together as a dough (it may be slightly crumbly).
Remove the dough from the processor, and shape it with your hands into 4 equal portions, shaping each into a round disk.
Wrap each in plastic and refrigerate for at least several hours, or up to 2 days.
Jam of your choice (as always, I recommend checking the ingredients to make sure it is made only with fresh fruit and natural sweetener – with no additives)
Crushed Pine Nuts (or nuts of your choice – you can also add dried fruit)
Mixture of Sugar and Cinnamon
Once the dough was ready, I rolled it out until very thin, (not too thin to tear easily), spread on the jam and sprinkled with the sugar, cinnamon and crushed pine nuts. I then sliced each dough into long triangles (about 1.5 inches at top of triangle) and rolled up the triangles starting from the large side. Place each rugelach on parchment paper (to keep from sticking) on a baking sheet and bake for 15 minutes at 350 degrees.