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Grain-Free Rugelach


  • Author: Lila Ruth
  • Prep Time: 40 min
  • Cook Time: 15 min
  • Total Time: 55 min
  • Yield: 10-12

Ingredients

  • 2 cups Almond Flour (Bob’s Red Mill)
  • 1 cup Potato Starch (Not Potato Flour).
  • 2 tablespoons Sugar
  • 1/4 teaspoon Guar Gum
  • 1/4 teaspoon Salt
  • 1 Egg + 1 Egg yolk
  • 1/4 cup Cold Butter, Cubed
  • 1/4 cup Cream Cheese, Chilled + Cubed (or Daiya for Dairy-Free)
  • 2 tablespoons Milk or Milk Substitute (Almond, Soy, Rice, etc.)
  • 1 teaspoon Vanilla Extract
  • FILLING:
  • 1 cup Brown Sugar
  • 1 tablespoon Cinnamon
  • 3/4 cup Chopped Walnuts or Pecans
  • Jar of Favorite Preserves (Apricot, Strawberry, etc.)
  • 3/4 cup Dried Currants

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, sugar, guar gum and salt.
  3. Using a pastry cutter or food processor, cut (or pulse) butter into flour, then add cubed cream cheese and also cut into flour.
  4. Add egg, milk, vanilla and work into dough. Dough will be sticky, similar to play-doh.
  5. Roll dough out in between two pieces of parchment paper. Then spread dough with jam, sprinkle with brown sugar, cinnamon and nuts.
  6. For the spiral Rugelach, you will want to form a log. Using the parchment paper, gently roll dough from the shorter edge forward like a yule log. Then gently tighten the dough log at the base so it will not come loose. Cut cookies about 1/2 inch in thickness as shown in photo. You can mend any breaks in the dough with a touch of water.
  7. If you prefer the crescent look, cut dough into long pizza-like slices and lift the parchment paper forward to assist the rolling process. This will keep the dough from breaking up.
  8. Use spatula to transfer rugelach to parchment paper lined cookie sheet. Bake for 15-20 minutes until slightly golden. Let the cookies cool before transferring to plate. Enjoy!

Keywords: grainfree, glutenfree, rugelach, cookies, holiday, baking, recipes