Ingredients
Scale
- 2 cups 1:1 gluten-free flour blend, plus more for dusting worksurface
- ½ tsp kosher salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1 cup walnuts
- ½ cup raisins
- ½ cup dark brown sugar
- 1 Tbsp + ½ tsp cinnamon, divided
- 1 large egg, at room temperature
- 3 Tbsp granulated sugar
Instructions
- Place the flour and salt in a food processor and pulse a few times to combine. Cut the butter and cream cheese into cubes and add to the processor with the flour/salt. Pulse till the dough comes together; do not over process.
- Divide the dough in half and place each half on a piece of plastic wrap. Shape and flatten each half into a disc, wrap in the plastic and chill for 2-4 hours. Clean and dry the food processor bowl and blade.
- While the dough is chilling finely chop the walnuts in the food processor and transfer to a bowl. You can chop the raisins if you like or leave them whole. Add to the bowl with the walnuts and toss to combine.
- In a separate bowl, combine the brown sugar with 1Tbsp of the cinnamon.
- Roll each dough disc between sheets of parchment paper, creating a circle that’s about 12” in diameter and 1/8” thick. As you’re working, occasionally flip the dough and lift off the parchment paper to prevent sticking. If needed, you can sprinkle a little flour over the dough, but try not to use too much for the most tender rugelach.
- Working with one circle at a time, remove the top sheet of parchment paper and sprinkle the dough with half the brown sugar/cinnamon mixture, followed by half the walnut/raisin mixture. Using a pizza cutter or sharp knife cut 16 wedges.
- Starting with the outer edge of each wedge, roll up toward the center. Place the rugelach, with the point tucked under, on a parchment lined baking sheet. Repeat with the remaining 15 wedges, then do the same with the remaining ingredients.
- Beat the egg till blended and brush over the tops of each rugelach. Combine the granulated sugar with the 1/2 tsp cinnamon and sprinkle over the tops. Chill for at least 1 hour.
- Preheat the oven to 350°F.
- Bake the rugelach till golden brown. This can take anywhere from 15-25 minutes so start checking at 15 minutes.
- Carefully transfer the rugelach to a wire rack to cool completely.
Notes
Note: The rugelach can be stored at room temperature in an airtight container for 4-5 days, or in the freezer for up to a month.
- Prep Time: 20 minutes + 3 hour chill time
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi