Gluten-Free Raspberry Rugelach recipe

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Ingredients

½ (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 tablespoons white sugar, divided, or as needed
1 cup hazelnut flour
½ cup white rice flour
½ cup blanched almond flour
1 ½ teaspoons xanthan gum
½ teaspoon vanilla extract
¾ teaspoon ground cinnamon
1 tablespoon white rice flour
½ (8 ounce) jar seedless raspberry jam
1 large egg white, beaten

Nutrition Info

131.1 calories
carbohydrate: 10 g
cholesterol: 15.3 mg
fat: 9.6 g
fiber: 1.3 g
protein: 2 g
saturatedFat: 3.6 g
servingSize: -
sodium: 23.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat cream cheese, butter, and 3 tablespoons sugar together with an electric mixer until creamy. Mix in hazelnut flour, 1/2 cup rice flour, almond flour, xanthan gum, and vanilla extract.

  2. Shape dough into 3 equal-sized discs. Place in between waxed paper and refrigerate until chilled, about 1 hour.

  3. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or nonstick foil. Combine remaining 1 tablespoon sugar and cinnamon in a small bowl, set aside.

  4. Place a sheet of waxed paper on the counter and sprinkle lightly with rice flour. Flatten a dough disc on the waxed paper, lightly dusting the top with rice flour also. Roll into a 6-inch circle. Repeat with remaining dough. Spread raspberry jam in a thin layer on each circle, leaving 1/2 inch free at the edges.

  5. Cut each circle into 8 wedges using a pizza cutter. Roll each wedge, starting at the widest edge, to a point. Place on the prepared cookie sheets.

  6. Brush tops of each with beaten egg white and sprinkle with reserved cinnamon-sugar.

  7. Bake in the preheated oven until golden, 20 to 25 minutes.

Recipe Yield

24 rugelach

Recipe Note

This gluten-free rugelach is a wonderful rolled cookie filled with raspberry jam.

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