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gluten free rugelach recipe jewish rugelach
photo credit Sheri Silver

The Best Gluten-Free Rugelach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Tender, flaky and utterly delicious.

  • Total Time: 3 hours 40 minutes
  • Yield: 32


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. In a separate bowl, combine the brown sugar with 1Tbsp of the cinnamon.
  5. 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.
  6. 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. 
  7. 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.
  8. 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.
  9. Preheat the oven to 350°F.
  10. Bake the rugelach till golden brown. This can take anywhere from 15-25 minutes so start checking at 15 minutes.
  11. Carefully transfer the rugelach to a wire rack to cool completely.


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.

  • Author: Sheri Silver
  • Prep Time: 20 minutes + 3 hour chill time
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Ashkenazi