Low FODMAP Gluten-Free Rugelach
Our Low FODMAP Gluten-Free Rugelach takes some attention to detail to make but you will be rewarded with flaky Jewish-bakery style rugelach to rival any classic recipe.
Low FODMAP Serving Size Info: Makes 24 rugelach; serving size 1 rugelach
Ingredients:
Rugelach Cream Cheese Dough:
- 2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 cup (2 sticks; 226 g) unsalted butter, at room temperature, cut into pieces
- 1/2 cup (99 g) sugar
- 1/2 teaspoon vanilla extract
- 8 ounces (225 g) Green Valley Organics lactose-free cream cheese, chilled
Raisin Walnut Filling (enough for full batch of dough):
- 1 cup (166 g) raisins
- 3/4 cup (75 g) toasted walnut halves, finely chopped
- 1/2 cup (99 g) sugar
- 1/2 cup (107g) firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- 7 tablespoons (99 g) orange marmalade, such as Smucker's Natural Fruit Spread
Chocolate Raspberry Pecan Filling (enough for full batch of dough):
- 6 ounces (170 g) finely chopped semisweet or bittersweet chocolate, (preferably 60% to 65% cacao mass) or miniature semisweet chocolate morsels
- 3/4 cup (75 g) toasted pecan halves, finely chopped
- 1/2 cup (50 g) sugar
- 1/2 cup (54 g) firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- 7 tablespoons (99 g) raspberry jam, Smucker's Natural Fruit Spread
Preparation:
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For the Dough: Whisk together the flour, xanthan gum and salt in a medium bowl to aerate and combine; set aside.
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In standing mixer's bowl, beat butter with flat paddle until light and creamy on high speed, approximately 3 minutes. Add sugar gradually and continue beating until fluffy. Beat in vanilla. Add cream cheese and gently beat on medium speed just until it is combined. (You can make this with a hand-held electric mixer but the dough is heavy and mixing times will be longer).
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Add dry mixture in 2 to 3 batches, beating briefly between each addition, scraping down the bowl once or twice. Beat until just combined.
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Divide dough in half and wrap each piece in plastic wrap, shaping into a flat, round disc. Refrigerate at least two hours, or overnight.
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For the Fillings: For the Cinnamon Raisin, toss the raisins, walnuts, sugar, brown sugar and cinnamon together in a small bowl; set aside. For the Chocolate Raspberry Pecan, toss the chocolate, pecans, sugar, brown sugar and cinnamon together in a small bowl; set aside.
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For Assembly: Line two baking sheet pans with parchment paper and coat paper with nonstick spray. Roll out each piece of dough between lightly floured parchment paper into a large circle, approximately 1/8-inch (3 mm) thick. Spread half of the marmalade or raspberry jam over each disc thinly and evenly using a small offset spatula. Scatter half the dry filling of your choice evenly all over dough.
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Using a sharp knife or a pizza cutter (my choice), divide each circle into 12 wedge-shaped pieces (like cutting a pie). Starting at the broad, outer edge, roll each piece up and place 2-inches (5 cm) apart on prepared pans with center point underneath each rugelach to help it hold its shape. Gently coax each rugelach into a crescent shape, if desired. Refrigerate for 30 minutes, or, cover with plastic wrap and chill overnight.
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Make the Topping: While the rugelach is chilling, pour milk into a small bowl and combine sugar and cinnamon in a separate small bowl; set aside.
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Position racks in upper and lower are of oven. Preheat oven to 350°F (180°C). Brush rugelach very lightly with milk and top with a sprinkling of cinnamon-sugar.
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Bake for approximately 20 to 30 minutes, rotating the pans front to back, and upper to lower halfway through. The rugelach should be puffed and very lightly golden brown. These bottoms burn easily, so be careful not to over bake, but some of the marmalade and sugar mixture will ooze out of the rugelach and caramelize and you do want that! Remove from oven, place baking sheets on rack and let cookies begin to cool on pan. You want to lift them off of the pan while the melted sugar, which will have pooled around them, is still a bit soft, or they will stick (and I mean STICK) to the parchment paper. Remove to a rack to cool completely.
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These are best eaten within the first 24 hours, but may be stored at room temperature in an airtight container for up to 4 days. Some folks have great results with freezing them.
Dédé's Quick Recipe Tips Video
Notes:
Tips
- You can make the chocolate variation without any nuts, but the filling doesn’t hold together quite as well. The finished rugelach will look a little messier, but still be very tasty.