Gluten-Free Rugelach

Serves: 21|Prep: 20 minCook: 35 min

Rugelach is a flakey cookie or pastry that is a scrumptious dessert for any time of year, but they’re a must-have during Hanukkah. I’ve put together this gluten-free version so everyone can enjoy this traditional bite. This version has a chocolate and hemp filling, perfect to satisfy those sweet-tooth cravings, but try the Chia Raspberry Jam in the Spelt Rugelach too!

Ingredients

Method

Dough:
2 ¾ cups Wholesome Child gluten-free flour (Millet-Buckwheat-Arrowroot=1:1:1)
½ tsp psyllium husk powder
Pinch sea salt
225g unsalted butter, cut into pieces
1/3 cup coconut sugar
½ tsp vanilla extract or powder
225g cream cheese, chilled

Filling:
100g dark chocolate (>70%), roughly chopped
½ cup hemp seeds
½ cup pecans, chopped
70g butter
2 tbs gluten-free flour
2 tbs coconut sugar

Topping:
1 egg, whisked
Ground cinnamon
Coconut sugar

1.	In a large bowl, combine flour, psyllium husk and sea salt.
2.	Place butter into a food processor and process until creamy.
3.	Add coconut sugar and process until fluffy and lighter in colour.
4.	Add vanilla extract and cream cheese and process until well combined.
5.	Gradually add flour mixture, scraping down the sides once or twice.
6.	Roll dough into 2 equally sized balls and refrigerate them in an airtight container for 2 hours.
7.	For the filling, add all ingredients to a food processor and process until crumbly.
8.	Preheat oven to 160°C and line a baking tray with baking paper.
9.	On a well-floured surface, roll each ball into a circle about 5mm thick. Spread a thin layer of filling on top. Using a pizza cutter or knife, cut the circle into 8 triangles.
10.	Starting with the wide edge, roll each triangle up, and place the Rugelach, pointy edge tucked under, on the prepared baking tray. Brush with egg wash and sprinkle with cinnamon and coconut sugar (optional).
11.	Bake for 30-35 mins or until golden brown. Allow to cool on a wire rack before serving.

Tip:

Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.