Cinnamon Chocolate Gluten-Free Rugelach Recipe
Delight in these cinnamon chocolate gluten-free rugelach, featuring a tender cream cheese dough enveloping a rich, spiced chocolate filling. Perfectly flaky and bursting with cinnamon and cocoa flavors, these rugelach are ideal for a cozy dessert or special treat, especially for those following a gluten-free diet.
- Prep Time: 20 minutes (plus 2 hours chilling time)
- Cook Time: 18-20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 16 rugelach pastries
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
- Diet: Gluten Free
Ingredients
Cream Cheese Dough
- 1 cup gluten-free flour mix (or regular all-purpose flour if gluten is not a concern)
- A pinch fine sea or table salt
- 112 grams unsalted butter, cut into cubes
- 112 grams cream cheese (half of a 225-gram package cream cheese)
Chocolate Cinnamon Filling
- 1 cup high-quality cocoa powder
- 2 tablespoons cinnamon
- ⅔ cup sugar
- ½ cup canola oil (start with ½ a cup and add if mixture is too thick)
- 1 ounce chopped chocolate (optional; adds more chocolate flavor)
Egg Wash
- 1 egg, scrambled
- 1 teaspoon milk or water, mixed with the egg
Instructions
- Prepare the Dough: Combine all dough ingredients in a food processor. Pulse until the mixture forms a large ball. Transfer the dough onto a large piece of plastic wrap and shape it into a flattish disc. Chill the disc in the refrigerator for 2 hours or freeze for 30 minutes to firm up the dough.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 375°F (190°C). Line a couple of baking sheets with parchment paper or nonstick baking mats to prevent sticking.
- Make the Filling: In a small dish, stir together the cinnamon, cocoa powder, sugar, and canola oil until well combined. This will create a smooth, spreadable chocolate-cinnamon mixture.
- Roll Out the Dough: Divide the chilled dough into two equal parts. Roll one disc into a circle on a lightly floured surface to prevent sticking.
- Apply Filling: Thinly spread the chocolate-cinnamon filling evenly over the dough circle, leaving about a 1-inch border around the edges. If desired, sprinkle the chopped chocolate over the filling for extra texture and flavor.
- Shape the Rugelach: Using a pizza cutter or sharp knife, slice the dough circle into 8 triangular wedges. Carefully roll each triangle from the wide outside edge inward toward the point, forming the classic rugelach shape. Repeat this process with the second dough disc.
- Prepare for Baking: Arrange the rolled rugelach on the prepared baking sheets. Brush each pastry lightly with the egg wash to achieve a golden finish when baked.
- Bake: Bake the rugelach in the preheated oven at 375°F (190°C) for 18 to 20 minutes, or until they are lightly golden and set.
- Serve: Allow the cinnamon chocolate rugelach to cool slightly. They are delicious served warm, straight out of the oven, or at room temperature.
Notes
- The dough can be frozen well-wrapped for future use, making this recipe convenient for baking ahead.
- If the chocolate-cinnamon filling feels too thick, add a little more canola oil gradually until it reaches a spreadable consistency.
- Substituting gluten-free flour mix makes this recipe suitable for those avoiding gluten.
- Egg wash is essential for a shiny, golden crust but can be omitted for a dairy-free or vegan adaptation by using a plant-based milk wash.
- Chopped chocolate is optional but adds a pleasant texture and deeper chocolate flavor.