About the Recipe
Gluten-Free Chocolate Rugelach, a delectable pastry rooted in Jewish culinary tradition, originates from Eastern Europe, particularly among Ashkenazi Jews. This exquisite treat features a rich, buttery, and flaky dough that’s tender and satisfying, crafted to remain light and airy.
The magic of Gluten-Free Chocolate Rugelach lies in its luscious filling, typically high-quality chocolate that melts beautifully within the pastry, creating a decadent experience. Often complemented by nuts, cinnamon, and sugar, the filling enhances the flavor profile with a delightful crunch and warmth. The dough is rolled out, generously spread with the chocolate mixture, rolled into tight spirals, and sliced, revealing the beautiful swirls of chocolate.
Beyond its delectable taste, rugelach holds profound cultural significance within Jewish communities. Traditionally, it’s a staple during family gatherings, holiday celebrations, and special occasions, symbolizing togetherness and familial bonds as recipes are passed down. Each family may have its unique twist on the classic recipe, incorporating personal touches that reflect their heritage and individual tastes. This cherished pastry represents a connection to one’s roots and the joy of sharing culinary traditions with loved ones.
Gluten-Free Chocolate Rugelach, a delightful accompaniment to leisurely tea or coffee breaks, transcends festive occasions. Its bite-sized nature facilitates sharing, making it ideal for gatherings, potlucks, or home enjoyment. Rugelach’s versatility shines in various settings, from elegant dessert tables to casual gatherings.
This remarkable pastry harmonizes rich flavors, cultural heritage, and familial traditions. Its delicate texture and indulgent filling create an unforgettable experience. Whether at a festive event or a tranquil tea moment, Gluten-Free Chocolate Rugelach evokes joy and connection, becoming a cherished addition to any dessert table.
Ingredients
2 sticks unsalted butter
8 ounces cream cheese
½ cup oat flour
½ cup sweet rice flour
½ cup cornstarch
½ cup tapioca flour
½ teaspoon xanthan gum
Filling
½ cup light brown sugar
½ bag of mini chocolate chips
1 tablespoon cinnamon
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Place the crust ingredients into the bowl of a stand mixer. Mix until a smooth dough forms.
Divide the dough into three equal portions.
On a lightly floured surface, roll each portion into a rectangle about ¼ inch thick.
In a small bowl, combine the sugar and cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough.
Add a layer of chocolate chips on top.
Using a pizza cutter, cut the rectangle in half horizontally.
Then, slice it vertically into eight even strips, creating small rectangular wedges.
Roll each wedge up from the short edge to form a spiral.
Place the rugelach seam-side down on a baking sheet lined with parchment paper.
Repeat the process with the remaining two portions of dough.
Brush the tops of the rugelach with milk and sprinkle with granulated sugar.
Bake for 25–30 minutes, or until golden brown.
Notes