Israeli cinnamon chocolate gluten-free rugelach {Gluten-free}
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
25 mins
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Course
Dessert
Israeli cinnamon chocolate gluten-free rugelach {Gluten-free}
Description
Israeli cinnamon chocolate gluten-free rugelach combine a soft cream cheese dough made with gluten-free flour and a fragrant filling of cocoa, cinnamon, and sugar bound by canola oil. After chilling, the dough is rolled out and thinly spread with the filling, optionally enhanced with chopped chocolate. The dough is then cut into triangles and rolled into the classic rugelach crescent shape. Baking these at 375°F for around 18-20 minutes produces pastries with a tender, flaky texture and a warm, chocolate-cinnamon flavor profile. The egg wash adds a subtle gloss and helps the pastry brown evenly.
The result is a pastry that holds together nicely without gluten, with the cream cheese contributing richness and moisture. The filling’s mix of chocolate and cinnamon creates a cozy, sweet taste complemented by the buttery dough. These pastries are suited for dessert or a sweet snack alongside coffee or tea.
Ingredients
Cream cheese dough:
- 1 cups gluten-free flour mix or regular all-purpose flour if gluten is not a concern, 130 grams
- fine sea salt or table salt, a pinch
- ¼ pound unsalted butter 112 grams, cut into cubes
- ¼ pound cream cheese half of 225 grams package
Chocolate cinnamon filling:
- 1 cup cocoa powder high-quality
- 2 TBs cinnamon
- ⅔ cup sugar
- ½ - 1 cup canola oil start with ½ a cup and add if your mixture is too thick
- 1 ounce chocolate optional - this just adds more chocolate, and isn't necessary, chopped
- egg 1 egg, scrambled and 1 teaspoon milk or water, mixed together, wash
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.
User Reviews
Overall Rating
5
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