Rugelach

Ingredients

• 2 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Almond Flour
• 1 cup Cold Unsalted Butter ((2 sticks), cubed)
• 8 oz Cream Cheese (softened)
• 1/4 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/2 cup Apricot Preserves
• 1/2 cup Chopped Walnuts
• 1 teaspoon Ground Cinnamon
• 1 Egg (for egg wash)
• 1 tablespoon Milk (for egg wash)
• 2 tablespoons Sanding Sugar (for topping)

Instructions

1. 1

   In a large bowl, combine the gluten-free flour blend, almond flour, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

2. 2

   Add the softened cream cheese and vanilla extract to the flour mixture. Mix until a dough forms. Divide the dough in half, flatten into disks, wrap each in plastic wrap, and refrigerate for at least 2 hours.

3. 3

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

4. 4

   In a small bowl, combine the apricot preserves, chopped walnuts, and cinnamon.

5. 5

   On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Spread half of the apricot filling evenly over the dough. Cut the circle into 12 wedges.

6. 6

   Starting at the wide end of each wedge, roll towards the point to form a crescent shape. Place the rugelach on the prepared baking sheet.

7. 7

   Repeat with the remaining dough and filling.

8. 8

   In a small bowl, whisk together the egg and milk. Brush the rugelach with the egg wash and sprinkle with sanding sugar.

9. 9

   Bake for 25-30 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.