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

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.

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

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

Instructions

    Cup of Yum
  1. 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).
  2. Heat oven to 375F degrees and line a couple baking sheets with parchment paper or nonstick baking mats.
  3. Stir cinnamon, cocoa, sugar and oil together in a small dish.
  4. 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.
  5. 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.
  6. Arrange rugelach on baking sheet. Coat with an egg wash.
  7. Bake at 375F for 18-20 minutes.
  8. Serve cinnamon chocolate rugelach warm or in room temperature, though they're best when eaten straight off the pan.