Gluten Free Raspberry Rugelach Recipes

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RON'S RASPBERRY RUGELACH



Ron's Raspberry Rugelach image

Provided by Ron Ben-Israel

Categories     dessert

Time 3h50m

Yield 36 cookies

Number Of Ingredients 11

8 ounces (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all-purpose flour (measured and sifted)
1/2 cup granulated sugar
1 teaspoon cinnamon
3/4 cup unsalted roasted almonds
3/4 cup raisins
1/2 cup seedless raspberry preserves or jam (Sour cherry preserve is also great!)
All-purpose flour, for dusting
3 tablespoons melted unsalted butter
1 egg, lightly beaten with 1 tablespoon of milk or cream

Steps:

  • For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
  • For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
  • To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
  • Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
  • Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.

RASPBERRY ROSE RUGELACH



Raspberry Rose Rugelach image

With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.

Provided by Melissa Clark

Categories     cookies and bars, pastries, dessert

Time 4h

Yield 4 dozen rugelach

Number Of Ingredients 11

1 cup plus 1 tablespoon/213 grams granulated sugar
1 1/2 teaspoons/7 milliliters rose water
2 cups/250 grams all-purpose flour, plus more for rolling
1 teaspoon/5 grams kosher salt
1 teaspoon/5 grams flaky sea salt
8 ounces/225 grams unsalted butter (2 sticks), at room temperature
8 ounces/226 grams cream cheese, at room temperature
1 teaspoon/5 milliliters vanilla extract
Nonstick spray
1 1/2 cups/360 milliliters raspberry jam
1 large egg white, lightly beaten

Steps:

  • In a medium bowl, combine 1/2 cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
  • Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
  • In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
  • With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
  • Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
  • Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
  • Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
  • Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
  • Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
  • Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 14 grams, TransFat 0 grams

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