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our gift to you

Feed them right from the start


Gluten-Free Rugelach

Serves: 21|Prep: 20 minCook: 35 min

Gluten Free Dairy Free Egg Free Nut Free Vegetarian

Serves: 21|Prep: 20 minCook: 35 min

Rugelach is a flakey cookie or pastry that is a scrumptious dessert for any time of year, but they’re a must-have during Hanukkah. I’ve put together this gluten-free version so everyone can enjoy this traditional bite. This version has a chocolate and hemp filling, perfect to satisfy those sweet-tooth cravings, but try the Chia Raspberry Jam in the Spelt Rugelach too!

Ingredients

Method


Dough:
2 ¾ cups Wholesome Child gluten-free flour (Millet-Buckwheat-Arrowroot=1:1:1)
½ tsp psyllium husk powder
Pinch sea salt
8oz unsalted butter, cut into pieces
1/3 cup coconut sugar
½ tsp vanilla extract or powder
8oz cream cheese, chilled

Filling:
3.5oz dark chocolate (>70%), roughly chopped
½ cup hemp seeds
½ cup pecans, chopped
2.5oz butter
2 tbsp gluten-free flour
2 tbsp coconut sugar


Topping:
1 egg, whisked
Ground cinnamon
Coconut sugar
1. In a large bowl, combine flour, psyllium husk and sea salt.
2. Place butter into a food processor and process until creamy.
3. Add coconut sugar and process until fluffy and lighter in color.
4. Add vanilla extract and cream cheese and process until well combined.
5. Gradually add flour mixture, scraping down the sides once or twice.
6. Roll dough into 2 equally sized balls and refrigerate them in an airtight container for 2 hours.
7. For the filling, add all ingredients to a food processor and process until crumbly.
8. Preheat oven to 320°F and line a baking tray with baking paper.
9. On a well-floured surface, roll each ball into a circle about 0.1" thick. Spread a thin layer of filling on top. Using a pizza cutter or knife, cut the circle into 8 triangles.
10. Starting with the wide edge, roll each triangle up, and place the Rugelach, pointy edge tucked under, on the prepared baking tray. Brush with egg wash and sprinkle with cinnamon and coconut sugar (optional).
11. Bake for 30-35 mins or until golden brown. Allow to cool on a wire rack before serving.

Tip:
Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.


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