Can be prepared in advance,  Cookies,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Soy Free,  Vegetarian

GF Rugelach

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Ingredients

300 ml. milk/rice milk
1½ Tbsp. (15 gr.) dry yeast
½ cup (100 gr.) sugar
500 gr. Tagmish GF flour mix
½ tsp. salt
2 egg yolks
150 gr. soft butter-flavored Mazola (or butter)

Preparation

Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated.
Shift to high, and knead for 10(!) more minutes.
Form a ball, cover with a plastic bag, and let rise by approx. 80% (approx. 1-1½ hours) .
Divide into 3 equal parts (approx. 375 gr. each), knead well and form balls.
Line a surface with baking paper.
Take first ball and roll into a paper-thin circle.
***No need to flour or oil surface – dough is very easy to work with***

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Brush with melted butter/Mazola and cover evenly with chocolate/cinnamon filling.

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Cut into 8-12 triangles (according to the desired rugelach size).

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Roll each triangle tightly from the wide part to the narrow part.
Place on baking tray lined with baking paper.

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Brush each rugelach evenly with beaten egg.
Repeat the above for each ball.
Preheat your oven to 180C/360F.
Let rise by 30-40% (approx. ½ an hour).
Bake for approx. 10-12 minutes until golden-brown.
Remove from oven and let cool.

Some Filling Options (amounts per dough ball):
40 gr. melted butter-flavored Mazola/butter
Cinnamon Filling: 25 gr. sugar, 25 gr. Demerara sugar, ½ Tbsp. cinnamon
Cocoa Filling: ¼ cup sugar, ½ Tbsp. cocoa powder, ½ tsp. cinnamon
Nutella Filling: 100-150gr. Nutella per dough ball.