If you love traditional rugelach, these gluten free rugelach will be a fun new flavor to try! Filled with strawberry jam and white chocolate, this is the dessert my family has been waiting for!
Gluten Free Rugelach
Traditional rugelach is a Jewish cookie with chocolate and nuts that you can find in many bakeries and cafes. Mr. Fearless Dining’s grandmother used to make rugelach and the cookie was so flaky, it just melted in my mouth. These cookies are like a flaky rolled cookie that is very similar to a pastry.
How do you even say this cookie’s name? Rugelach pronunciation is rug-eh-lach.
What kind of fillings can you fill rugelach with?
My gluten free rugelach recipe is pretty non-traditional with strawberry and white chocolate chips, and the flavors are bursting in these cookies. Here are some more ideas:
- Chopped nuts
- Cinnamon sugar
- Apricot or other fruity jams
Have you tried rugelach?
This gluten free strawberry white chocolate chip rugelach cookie recipe has that same flaky pastry crustiness, but it is filled with fresh strawberry jam.
I have tried to make good gluten free rugelach for quite some time. The gluten free dough can be a bit of a challenge, not in flavor or flakiness, but in keeping it together as you roll the dough up with the filling.
Typically, gluten free cookie dough needs to be wetter than regular dough, but in order to roll these cookies, the dough has to be more firm.
You can see the jam and white chocolate chips coming out from the roll, making a pretty reddish edge to the roll of dough. The only downside is the white chocolate turned a brownish color. I am not sure why, but the chips still taste like delicious white chocolate.
These cookies are fun to make. Mr. Fearless Dining was walking through the kitchen and thought I was making a pizza at first :-).
How to make gluten free rugelach:
Add all of your dry ingredients to the bowl, add the wet ingredients and mix.
Your dough will look firm like this.
Does rugelach dough need to be refrigerated?
Yes, you do need to refrigerate the gluten free rugelach dough. You will want to refrigerate the dough for 45 minutes.
Remove it from the refrigerator and roll it out to 1/2 inch thickness.
Spread out the fresh strawberry jam, or use your favorite filling.
Use a pizza wheel to cut the dough. See what I mean by it looks like a pizza? Add the chopped white chocolate chips next.
Here is where it gets tricky. See how when I roll this wedge the dough cracks? You will need to pinch together the dough when it does this. The dough squishes back together very easily, but you will want to do this every time you see a crack like this form.
This is what your little gluten free strawberry white chocolate chip rugelach will look like before you bake them.
With a little effort, these are a delicious cookie that your whole family will gobble up! Dust with powdered sugar for a pretty effect.
Can you freeze rugelach?
You can definitely freeze these rugelach cookies! I put them in a sealable Ziploc bag. Are you ready to try to make these cookies for yourself?
More Delicious Gluten Free White Chocolate Recipes To Try:
- Gluten Free White Chocolate Chip Pineapple Muffins
- White Chocolate Raspberry No-Churn Ice Cream
- 3 Ingredient White Chocolate Fudge
Tools You Need To Make This Gluten Free Rugelach Cookies Recipe:
- Pizza wheel. This is what you need to easily cut your rugelach dough into pie-shaped wedges.
- This is my favorite gluten free flour blend. It makes baking gluten free so easy!
- I love this rolling pin. There is a lot to like, but having the ability to put it into the dishwasher is such a good feature.
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 1 teaspoon vanilla
- 2 tablespoons sugar
- dash salt
- 1 3/4 cup gluten free flour blend
- 1/4 cup +2-3 tablespoons water, (add extra tablespoons gradually until you can shape your dough as shown in the photo
- 1/4 cup white chocolate chips, chopped
- dash salt
- Preheat the oven to 350 degrees.
- In a large bowl, add dry ingredients and whisk to blend.
- In a small bowl, add cream cheese, butter, water, and vanilla. Mix well with an electric mixer. (Do not add extra tablespoons of water yet.)
- Pour the wet ingredients into the dry. Mix well. Add extra tablespoons of water one at a time until you get a good dough consistency like shown in my picture above.
- Divide the dough in half. Lay out a piece of wax paper. Put the one of the dough balls in the middle of the wax paper and shape into a ball. Place another piece of wax paper on top.
- Use a rolling pin to roll the dough, keeping it in a circle shape until it is 1/2 inch thick.
- Spread on strawberry jam. Use a pizza cutting wheel to slice it into thin wedges as shown above in the picture.
- Sprinkle on the chopped white chocolate chips.
- Gently pull a wedge out and roll as shown. Pinch the dough to fix any cracks that happen.
- Place rolled rugelach onto a parchment paper lined baking sheet. Repeat with the second dough ball.
- Bake for 10-15 minutes until your cookies are golden like shown above.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 140 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 15mg Sodium: 99mg Carbohydrates: 14g Fiber: 0g Sugar: 2g Protein: 2g