Israeli cinnamon chocolate gluten-free rugelach {Gluten-free}

Name: Israeli cinnamon chocolate gluten-free rugelach {Gluten-free}
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cups 130 grams gluten-free flour mix (or regular all-purpose flour if gluten is not a concern); A pinch fine sea or table salt; ¼ pound 112 grams, or one stick unsalted butter, cut into cubes; ¼ pound half of a 225-gram package cream cheese; 1 cup of high-quality cocoa powder; 2 TBs cinnamon; ⅔ cup of sugar; ½ - 1 cup of Canola Oil; 1 ounce chopped chocolate; Egg wash

User Reviews

5.0

39 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
25 mins
Course
Dessert

Israeli cinnamon chocolate gluten-free rugelach {Gluten-free}

Ethan Patterson

Report

Chocolate gluten-free rugelach form a chocolate crescent with flaky, buttery layers and the faint whiff of cinnamon. A gluten-free version of a typical Israeli sweet, though these taste just as good when made with all-purpose flour.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Cream cheese dough:

1 cups 130 grams gluten-free flour mix (or regular all-purpose flour if gluten is not a concern)
A pinch fine sea or table salt
¼ pound 112 grams, or one stick unsalted butter, cut into cubes
¼ pound half of a 225-gram package cream cheese

Chocolate cinnamon filling:

1 cup of high-quality cocoa powder
2 TBs cinnamon
⅔ cup of sugar
½ - 1 cup of Canola Oil start with ½ a cup and add if your mixture is too thick
1 ounce chopped chocolate optional - this just adds more chocolate, and isn't necessary
Egg wash 1 egg, scrambled and 1 teaspoon milk or water, mixed together

Add to Shopping List

Instructions

Combine all dough ingredients in a food processor. Pulse until they all combine into a large ball. Dump out onto a large piece of plastic wrap and form into a flattish disc. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
Heat oven to 375F degrees and line a couple baking sheets with parchment paper or nonstick baking mats.
Stir cinnamon, cocoa, sugar and oil together in a small dish.
Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using, sprinkle with chopped chocolate.
Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc.
Arrange rugelach on baking sheet. Coat with an egg wash.
Bake at 375F for 18-20 minutes.
Serve cinnamon chocolate rugelach warm or in room temperature, though they're best when eaten straight off the pan.