gluten-free rugelach

gluten-free rugelach

I’ve been wanting for weeks to tell you about these cookies.

And now that it’s time, I find that I don’t want to say very much. You know how some meals deserve elaborate place settings, candles lit, and a hushed expectation so your guests will say ooh when you proffer the platter? Others taste best when two of you are standing in front of the stove, hips touching, fingers outstretched toward each other’s mouths.

This is a stand-in-front-of-the-stove post.

I just want to race to the end, to the recipe, so you can start making these gluten-free rugelach.

gluten-free rugelach, batch #2

I mean, look at that flakiness! When I first started making these a few weeks ago, the sheet tray sat on the counter while the cookies cooled, and I stood above them, just gawking. I’ve never seen this kind of flake on a gluten-free anything. Dare I say it’s a little like croissants? Or a touch like puff pastry?

Oh, I should back up just a bit. Some of you may be wondering: what the heck is rugelach?

I first ate rugelach in New York City. I’m pretty sure I bought it at Zabar’s. One bite and I wanted more. Over those years, whenever I saw a rugelach offered, my hand grabbed for it. (I also ate my fair share of knishes, but that’s another story.)

Rugelach are traditionally Jewish cookies, and the name in Yiddish seems to mean anything from creeping vine to little twists to rolled-up cookies. As the holidays approached this year, Danny and I lay out plans to develop some particularly good gluten-free holiday treats. Immediately, we wanted something for Hannukah, not just Christmas.

(I’m a Buddhist who celebrates Christmas and was often named an honorary Jew by my New York Jewish friends. Good pastries, it seems, is my religion.)

When I put up a note on Facebook, asking what people wanted to eat, I heard this chorus of voices: rugelach! rugelach! rugelach! The people spoke and I listened.

This lovely woman, Lisa Laudato, sent me her grandmother’s recipe, along with this story:

“This recipe has been handed down to my sister and me from our grandmother. Sadly, she is longer living.

Our Nonny Edith made shoe boxes of this rugelach for my sister’s Bat- Mitvah and brought them to Buffalo, NY on the airplane – all the way from Florida. Thinking they would be safe until the big day, our Mom put the boxes in the freezer in our basement. Well, what a surprise our Mom and Grandmother got a few weeks later when they opened the boxes. Almost all of the cookies were gone! Me and my sister had been sneaking down each day and eating them. Ha Ha! That was almost 26 years ago and still no one can resist these cookies.

I would be so happy if this recipe would be able to be converted to be GF! While I can no longer eat dairy, I hope that the recipe would bring as much joy to other’s as it has brought to me in the past.”

How could I not try to adapt this?

gf rugelach II

The traditional filling for these cookies seems to be apricot jam and walnuts, with a hint of cinnamon sugar. But once you start thinking of these cookies as a template, you can fill them with anything. Raisins. Raspberry jam. Cocoa powder. Kumquat chutney. Whatever the heck you want.

I have made at least a dozen batches of these (we’ve been working on these like we’ve been working on the cinnamon rolls) and every one of them left flaky sweetness on our lips. But my two favorite combinations were blueberry habanero chutney with golden raisins, and the one you see above — quince paste and bittersweet chocolate.

Yep. Yum.

Here’s another present for you. The dough for these cookies doesn’t have any sugar. They’re more like a little pastry than a cookie. This means that those of you who have to avoid sugar can eat these cookies. Simply fill them with something sugar-free, a reliable favorite of yours, and you have a holiday treat.

Since the dough itself is not sweet, guess what else you can do? Make tiny crescent rolls. Can anyone say pigs in a blanket? (We are so having these for Christmas this year. I haven’t eaten them in years!

Oh, and Lisa (and everyone else in the same boat), you can make these dairy free. We tried it, several times. Earth Balance buttery sticks in place of the butter and vegan cream cheese for the cream cheese. They weren’t entirely the same but they were still flaky lovely winter holiday deliciousness.

Happy Hannukah, everyone.


I’m very much honored to be part of the 12 Days of Sharing, organized by one of my favorite food bloggers, Jennifer Perillo from In Jennie’s Kitchen. For 12 days, numbers of us have been baking and sharing recipes, urging our readers to donate their recipes to the virtual cookie jar as a way of raising money for Share Our Strength.

I’ll let Jennie explain it to you here:

“For the 12 days, we’re baking our hearts out to make sure no kid goes hungry this holiday season. How can you help? It’s easy. See that badge above? Click on it and make a donation. The feeling that will wash over you, knowing you’ve made a difference in a child’s life, will be the best gift you get this season.

And because we can’t thank you enough for your generosity, we’ve found some amazing corporate donors to help us. Each donation you make via the 12 Days of Sharing badge between today and December 18th equals a free entry into a giveaway for some pretty cool prizes. How cool? Well, let’s start with a brand new Cuisinart Stand Mixer? Check out the complete list of giveaway prizes. How about setting a challenge for yourself, and pack breakfast or lunch for the next week? Use the money you’d normally spend and donate it to Share Our Strength each day.”

I’m so happy that these gluten-free rugelach might be able to feed hungry kids, as well.

gf rugelach pinwheeled

Gluten-Free Rugelach, adapted from Lisa Laudato’s Nonny Edith and Dorie Greenspan

Besides the flaky texture, the sweet pastry crust and sweet surprise of an inside, and the fact that these are so darned good, the thing I like best about this recipe is how easy it is. Simply gather your flours, some xanthan gum, salt, cream cheese, butter, and your food processor. That’s it. Once I started making them, I stopped looking at the recipe. I had the ratio in my head.

I’m telling you now, if you are at all serious about gluten-free baking: buy a kitchen scale. These cookies work every time when I measure them out in ounces, instead of cups and tablespoons. And here’s the best part — if you bake these cookies with 7 ounces of flours? You could almost use any flours. I have made these with teff, oat flours, tapioca, potato, almond flour, and sweet rice flour. They all worked. The combination I’m going to give you here is our favorite, the most supple and flaky. But as long as you measure out 7 ounces of flour, you could use the first three flours you have in your cupboard. Or a mix. You can substitute out the cornstarch, if you are allergic to corn, and put in arrowroot powder instead. It’s that simple.

And, starting in January, we’re going to be writing all of our baked goods recipes in ounces and grams. So get ready, people. Buy a scale. Believe me, these cookies alone make the purchase worth it.

4 ounces cream cheese (that’s half of one package, in its usual form)
4 ounces unsalted butter (that’s 1 stick)

2 ounces super-fine brown rice flour (1/3 cup)
2 ounces potato starch (1/4 cup)
3 ounces cornstarch (2/3 cup)
1/2 teaspoon fine sea salt
2 teaspoons xanthan gum
1 large egg
1 tablespoon water

Set the cream cheese and butter out on the counter about 10 minutes before you start working with them. Cut the cream cheese and the butter into 4 equal pieces. They should be starting to soften when you work with them.

Put the brown rice flour, potato starch, cornstarch, salt, and xanthan gum into a food processor. Run the processor until the flours are well mixed.

Drop the 4 cream cheese pieces and 4 butter pieces into the food processor. Pulse them 5 to 10 times, then turn on the processor full force. At first, the flours will spin round and round and you’ll think you need some liquid to make them stick. Be patient. After a few moments, you’ll see the forces start to gather. Watch carefully. Stop the processor when the dough looks like giant curds, before it has formed a solid ball.

Form the dough into two balls with your hands. Cover them in plastic wrap and refrigerate for 15 minutes, to allow them to rest and harden up just a touch.

Roll out the dough balls between two pieces of parchment paper. You want about a 10-inch circle at the end, as evenly round as you can. Peel off the top layer of parchment paper and spread your favorite fillings onto the dough, leaving at least 1 inch space around the edges. Using the bottom piece of parchment paper, nudge the edge of the dough forward until it begins to curl inward. Roll the dough, stopping after each turn to press down lightly. Keep the log of dough as tight as you can.

Or, if you want little crescents instead, spread the filling on the rolled-out dough and press it in with your fingers. Using a pizza cutter or knife, cut the dough into 8 triangles. Starting with the wide end, slowly roll up the triangle until you have a cresent roll. Voila!

Put the shaped dough back into the refrigerator for 1 hour.

Preheat the oven to 350°.

Whip the egg and water together to form an egg wash. Brush the log or triangles of dough with an egg wash.

Bake in the oven until the crust is firm and golden brown, about 25 to 30 minutes. Allow them to cool to room temperature before cutting them up.

Makes about 2o cookies.

79 comments on “gluten-free rugelach

  1. Jennifer

    Shauna, these look amazing. That flakiness is unbelievable, and it makes perfect sense to use a scale to ensure you get that texture every time.

    Thanks again for sharing this wonderful recipe with us and helping to raise awareness about the 17 million children who go hungry every day in the U.S.

  2. sweetpea

    So glad the recipe you posted does not have oat flour! I am going to make these this very minute! How did you get the brown rice super fine, the vitamix? I have tuns of Jewish friends who will be happy to indulge in these treats! Thanks so much for such a holiday highlight!

  3. Grace

    Can you tell us how to make your favorite filling: "the one you see above — quince paste and bittersweet chocolate"?? That sounds divine, but I have no idea what quince paste is! Thanks!

  4. Laurie

    YES to the kitchen scale. I was skeptical when Matthew bought one several years ago, but after making one batch of cookies by weight I was sold. Love baking by weight.

  5. Yvette

    Thank you. Last Friday I just discovered Rugelach at Rose's Wheat Free Bakery, in Evanston, IL! I returned on Tuesday to buy more and they had run out…I live 25 miles from this bakery!

    I look forward to trying your recipe – thank you for sharing.

  6. Sho


    I could just imagine the smile on the shayna punim (pretty face) while your maidel (girl) eats the rugelah.

    Todah! (Thank you in Hebrew.)

    (Your friend's cookbook about gluten-free donuts would have come in handy for me this year since it is an Israeli tradition to eat jelly donuts during Chanukah.)

    Take care,


  7. Jenn Sutherland

    Wow. I cannot WAIT to make these. I'm saving all my baking until the 23rd where I will stand in my kitchen and play with GF flour, and these are the first up – I love the idea of the kumquat chutney – definitely going with that for one of them.

  8. Melissa

    This sounds divine. And the fact that the dough doesn't have any sugar in it means that I can try it out for my father, who is a diabetic. I love the fact that your recipes educate as well as make my mouth water! Thank you!

    One more thing – Any recipes for Knishes? I had a friend that used to bring them back to me from New York and I dream about them… Sigh…

  9. B and B

    This recipe looks wonderful! Pigs in a blanket! Great idea. A scale makes sense. We will be adding one to our kitchen. I have been working on a collection of my mother's and grandmother's recipes to share with my siblings and nieces and nephews. So many of my grandmother's baking recipes state no amount for certain ingredients, rather simply state "flour." A cook was expected to know the right density of the dough. I agree with you that with different flours, in particular as I learn about those that are gluten free, it is the weight and not the amount that is key.

  10. Claudia

    Shauna, thank you, but how about a few fillings options w/ measurements as well? Specifically the quince and chocolate. I have a Fig/Balsamic jam that might be outstanding in this.


    They indeed look delicious. I will definitively try the recipe, once I have gathered all the GF ingredients… I'm sure that with the proper filling, my children will eat them like the woman and her sister in the story. That was so nice!
    Thanks for bringing warmth in everybody's lives.

  12. Jillian

    Hey Shauna, quick question. Have you posted the random winners of the cookbooks yet? I can't seem to find it anywhere. Sorry.

  13. Elizabeth

    Flakiness? Did you say flakiness? Thank you for returning the butterfly kiss texture of the pastry flake to my palette.

  14. alison

    I just learned how to make those crescent shapes when converting my Jewish grandma's butterhorn recipe to GF! It's really fun. The rugelach looks great – so flaky!

  15. Aryn

    This isn't the cinnamon roll recipe I was looking for, but I'll forgive you because these look wonderful, too!

    I have a scale and I'm trying to convert some of my recipes to weight. Do you have a chart listing what each flour weighs?

    And now that I type that I realize I could make a chart myself by just weighing a cup of each flour!

  16. Katie @ The Well-Fed Newlyweds

    Thank you for this recipe! My family has always enjoyed rugelach, especially for the Jewish holidays. My dad, who has Celiacs, hasn't been able to enjoy these for years. I cannot wait to make these for him the next time he comes to visit!

  17. sweetpea

    OUT OF MY MIND ABOUT THIS! I could not wait for it to come room temp before cutting several slices and now, I can't stop eating it! I used a traditional apricot preserve filling with cinnamon, toasted pecans, raisins.

  18. Lisa Laudato


    I am so touched by this post.

    Thank you for including the story. These cookies hold such a special place in my heart.

    It is my hope that the GF version will now bring as much joy to others as the original has brought to my family.

    I will be gathering the ingredients tomorrow and making them over the weekend! I have just discovered that after a year of being GF, I have healed enough that my lactose intolerance has gone away!

    Thank you so much for all of your testing, tasting, and tweeking that you do in order to help all of us lead richer, fuller lives.

    Love to you, Danny and Miss Lu,
    Lisa Laudato

  19. Shawnee

    Oh Shauna, I'm about to swoon with excitement! The things I've craved the most gluten free are a good pizza dough, cinnamon rolls, croissants, and strangely, rugelah…

    When I saw you were posting a recipe for cinnamon rolls I thought I was going to explode from happiness, now the rugelah? You guys are incredible! Here's hoping I can make everything work dairy and egg free too.

    By the way, the chocolate cupcakes you posted about a while back ARE the most amazing ever 🙂

  20. Anonymous


    Thank you for this interesting recipe. Two things, although I need to avoid dairy, I can't use soy based products. And, not everyone has a food processor. I know that you can't cover all the bases, but as there are so many who have problems with soy, it would be lovely if the alternates could be done in coconut oil or ghee or something.

    Again, thank you.

    1. Magdalena O

      I also do not have a food processor, and would LOVE if any experienced bakers could share how to make this, if at all, in a stand mixer.

  21. Laura

    Wonderful! I'm so excited to see a cookie that is sugar-free and dairy-free and flexible as to the flour used. I can't wait to try these….. after school gets out tomorrow!!!! Thank you!

  22. Julialuli

    Ah, thank you for the gift! I walk past rugelach at Stew Leonard's all the time time just wishing….

    When you mentioned using the dough like a crescent roll, I got so excited. Our favorite holiday appetizer hasn't been enjoyed for a while because it's a crescent roll filled with cooked bacon & shallots and ligonberry jam. YUM! So easy and they are the first to go, always!

    Thanks so much for the recipe!!

  23. Pille

    They look flaky indeed – good for you! I've just posted a recipe for regular (non-gf) rugelach on my blog again, this time with prune filling. A great holiday cookie indeed!

  24. Stephanie

    These look so yummy! Your additional ideas for using the dough are great, though a bit dissonant–using rugelach dough for pigs in a blanket not quite Jewish 🙂

    For Anonymous, definitely check out Karina's Kitchen (a.k.a. gluten-free goddess). She has figured out a way to bake for every intolerance and allergy around and you may have some luck. She'll have recipes of her own to use, and you'll be able to learn tricks to adapt some of Shauna's wonderful recipes as well. I use both sites, along with many others, and play play play…

  25. thecuriousbaker

    Oh no you didn't! I'm soooooo making these! I have a jewish bakery near me that does the best rugelach that sadly I can no longer enjoy. But the day has come for for me and rugelach to be reunited! Woo-ho!

  26. heather

    I have a scale already!!! *doing a jig*

    Thanks for all your hard work…I know you aren't just doing this for you, ya'll are doing it for us, too. Give the Chef a big thanks, too.

    You two seriously rock. 😉

    *wink* Have you ever tried potica?

  27. Tanya

    The scales make me giggle – I'm in the UK and we use scales for 99% of all our baking.

    Here it is measuring in cups which is considered exotic – and by a huge coincidence I went and bought a cup measuring set last month – after 35 years of cooking by weight (and eye) alone.

  28. Hannah

    Wow. These are about as close to foolproof as GF baking gets. I just made these VERY haphazardly, in a pretty ill-equipped kitchen…I'm home from college, didn't want to go shopping beforehand, so i just went with it.

    We didn't have cream cheese, so i used ricotta. I used 7 oz pamela's baking mix for all of the flours. AND we didn't have any walnuts, so I just used straight up apricot jam for the filling.

    They weren't pretty. They didn't hold together well, and most of them were misshapen. But a few were ok.

    And then I tasted them. AND THEY TASTED LIKE RUGELACH!!! Wow, I was impressed. Sometime I'll make them for real, and I bet they'll be even better!

  29. JennC

    These look divine.. If you could post details on your favorite filling, like ratios or measurements, that would be great! I'm not as intuitive in the kitchen as you. Like do you put bittersweet chocolate chips in it? Or shavings? Thanks!

  30. Jamie Stern

    These look fantastic…and just looking at your pictures makes me hungry. Definitely trying these. Thanks for sharing!
    Happy Holidays.

  31. Dia

    h, how fun!! I *was* planning on taking gluten free scones to a brunch tomorrow AM – but one of the gals (Jewish, by chance!) is bringing 'regular' scones . . . perhaps I should make g-f rugelach!! & thanks for posting that NY times link on facebook – I posted it,too 🙂

  32. Ann

    I just got teary eyed. To me these scream "leftover pie dough rolled up with cinnamon sugar and baked in little cinnamon rolls OH MY GOODNESS". I am dying to play with this dough.

    I just got a scale a couple of months ago, and it was one of the best $25 I've ever spent. I am so excited for your recipes to go by weight–I'll learn so much!

  33. I Am Gluten Free

    Shauna – I can't wait to try these. I will be trying the vegan version, as I am not eating dairy these days. I had a friend who used to make these. She's gone now, but she called them schnecken and she used to bring them to me in a shoebox! I have another friend who gave me her recipe which had been given to her by her grandmother and they were called shoebox cookies. So, the shoebox is definitely an important part of this recipe!

  34. La Niña

    Rugelach=Childhood for me. My Russian grandmother made her own from scratch and we scarfed them up. She also made something she called "Jelly Rolls." I really wish I wrote that recipe down. My New York City grandmother bought the finest rugelach at fancy bakeries. They were good, too, but not made with "love."

    Booth has never heard of rugelach, but thanks to you, I'm now going to change that!

    BTW, I just sent my brother a huge gift box from Zabars- it has bagels, lox, cream cheese, pastrami, salami, mustard, rye bread- and RUGELACH! (He's not GF…)

    Also: to the person who hadn't heard of quince paste- it is also called Membrillo- it's a wonderful Spanish "jelly." I make my own from our quinces. Yum. Membrillo and Manchego is heaven.

  35. Teresa

    Hi Shauna,

    Thank you, thank you, thank you. These look wonderful! I am planning on making these today. Your post last week inspired me to make GFDF cinnamon rolls last weekend. They were awesome! I usually take your gluten free suggestions and tweak the recipe until I nail the dairy free aspect. As usual, some flops but some very cool successes. Thanks again for the inspiration.

  36. Umami is the Tastiest

    Oh. My. God. These are fantastic. Just wonderfully perfect and wonderful and perfect and just oh dear. Thank you!!

  37. Unplanned Cooking

    Look at that flakiness! I tried baking gluten free bread and it came out quite heavy. These seem great.

  38. Anonymous

    Hi Shauna
    Made first batch last night. Used Sorghum instead of the brown rice flour. Filled some with raspberry jam and a small piece with chocolate chips. Both were great! thanks so much for the recipe.
    how would I make a croisant out of it, would I just use some butter as I roll it? Have a wonderful Chirtmas with your family.

  39. MidnightAgenda

    Hello there!

    Now, I have bee reading this and the pork blog for a couple months now. I am interested in being able to cook for my step-mother when she come to visit as she is allergic to gluten as well.

    I see that more and more you are using this kitchen scale…. My mother in law gave me a wal mart scale but I'm afraid to use it. hahaha. wal mart….

    Anywhoo, I wanted to ask you what kitchen scale you recommend, I havent seen in your posts which type of scale you use… are they terribly expensive? Have you have a few and on brand seems to be more reliable/accurate than another?

    I appreciate your feedback as I would LOVE to create some of the recipes listed here. Thank you.

    -Midnight Agenda

  40. Linda

    So I'm watching someone make traditional rugelach on a PBS cooking show recently and just wanted to cry. Then I see your wonderful entry and rugelach recipe and I'm smiling all over. You're in my will!

  41. La Niña

    I made these on Saturday- and we ate the last two with coffee this morning. What a huge hit! I used the exact flours you specified, and used my quince paste, bittersweet chocolate chips, and Theo cacao nibs. Wow.

    It was my last jar of quince paste, so I think I'll try batches with fig spread, blackberry, raspberry, and blueberry jams I made- all with chocolate, of course.

    The only thing I'd do differently is try to run the bittersweet Ghirardelli chips through the food processor so they are smaller pieces. (I tried to smash them with a frying pan…)

    I'm also going to make "savory" rugelach with onion confit!

    Thank you thank you thank you, Shauna, dear! Happy Solstice.

  42. Hipgirls

    Yum, thanks for fun flaky. I made too much filling since I was making it up as I went along.

    My filling was a homemade orange marmalade drizzled over a bittersweet chocolate cream cheese mixture.

    I think I'll try little crescents next time!

  43. Anonymous

    First of all, good on ya' for adapting a GF rugelach recipe – that's awesome! But, kumquat chutney? Um…yeah – OK. Oh, no. That's like the California-i-zation of the bagel in which it became OK to have jalepeno-asiago-anchovy bagels or whatnot.

    I am a rugelach purist. There's nut. And there's apricot. And that's it. Much as I like chocolate chips, and for that matter kumquat chutney, those aren't truly rugelach.

  44. Kim

    I've been contemplating the purchase of a scale, I feel I've hit a wall with GF baking lately and need to sort of reformat my approach; I think the accuracy of a scale WILL help! These look divine, by the way – most of hte time I'm happy living an egg free, dairy free, gluten free lifestyle, until I see cookies like these : ) any suggestions for how someone (me!) could sub the dairy and eggs and still make this amazing rugelach? 🙂 Thanks for the inspiration, and have a very happy holidays.
    -Kim |

  45. JennC

    Shauna truly has some great readers out there. I've gotten some great ideas for what to fill the rugelach with just by reading all your posts! Thanks to all for giving me inspiration and courage to try out different fillings. Happy Holidays to each of you!

  46. Andrea

    I can't say thanks enough for this incredible recipe! My husband took his first bite and said, "These are gluten free?" As he finished his second one, I was already starting to measure flour for a second batch, currently in the fridge, as I could see that 1 batch wouldn't be enough to feed our Christmas Eve guests, with any leftover for Christmas breakfast. Thanks so much and happy holidays to you and yours!

  47. @kalenski

    So excited that this is sugar-free! Thank you. Dough is in the fridge now and my stomach is growling.

  48. susan

    Our family has danish heritage, and make baked goods as a rule at christmas. My daughter was diagnosed as a silly 11months ago, and the baked goods were a "no-go". Thank you for posting this recipete. I can not wait to tell my little ones. Thank you, Thank you, Thank you!

  49. Anonymous


    You are an inspiration!!

    As the only GF gal at Christmas breakfast (with my husband's family here in Australia), I was searching for something to contribute that would seduce my palate – AND everyone else's! 😉 When I saw the photos of your rugelach and read the opening lines, I knew this was it. And it was. I've made 3 batches since Christmas Eve, and not one has lasted more than a few hours. Varied the fillings each time, and our favorite was Nana's blackberry jam sprinkled with cinnamon sugar.

    Just fyi…I filled and rolled one pastry, wrapped it in plastic, and left it in the fridge overnight. Still baked perfectly the next morning. Also, I used some of the dough to cover a chicken pie. Perfect.

    I am thrilled! Thank you so much for making my GF transition so enjoyable.

    Cheerio! joy

  50. katie

    I made these on Christmas Eve. YUMMY! I sliced them up after chilling the log and bake them like little cookies. Then I glanced at the recipe and realized my mistake. I baked the second half of the log still intact. I liked my mistake better. They looked like little pinwheels. Filling- cinnamon, sugar, brown sugar, butter and walnuts. Mini cinnamon rolls. Until I made your recipe!

  51. Anonymous

    These turned out FANTASTIC!!! I made them tonight for my mom's 60th birthday party…. no one else could tell they were GF!!! I used Julialuli's suggestion of shallots, bacon and lingonberry jam — served them as an appetizer. I was pretty worried they were not going to turn out as the dough was very crumbly (I subbed sweet rice flour as I don't have brown rice flour), but they turned out PERFECT!!! Thank you!!!

  52. Dania

    Do you think I can sub the corn starch for all potato starch or potato-tapioca starch combo? Do you think in would effect the stability of the dough? Thanks!

  53. SusanLC

    Yesterday was too cold and snowy to go out. So I had time to try these. Oh my, how good! I left the baking pan out to show my husband when he got home from work. "Look honey, I made flaky pastry today!" I love that these aren't too sweet. The apricot ones were excellent. I also made some with chocolate and walnut. They reminded me of these croissants we used to buy before I became GF. Thanks for this excellent recipe.

  54. scotchgrrl

    I'm going to try these next weekend. I'm hoping, once I get my hands on the dough, that the texture will feel right for tart or pie shell. It certainly looks right from the picture! I'm imagining a dark chocolate & sour cherry tart using this dough.

    Thank you for all your wonderful recipes. You have made my conversion to living gluten-free so much easier than I thought it would be.

  55. FabFrugalFood

    The CRAZY thing is I was JUST about to start a-working on a rugelach recipe sans gluten myself! And lo, you're gone and figured it all out so expertly already. (Like, seriously, this was my plan for the weekend.) Maybe I'll test out a vegan variation, and I still have a fun idea for the filling. But I may just go ahead and use your fabulous dough – why reinvent the wheel when the wheel is so tasty already?

    Many many thanks.

  56. Lisa

    I’ve been cooking for ages, but have never used a scale to measure grams.
    Could you recommend a scale that you use and like? Thanks so much!

  57. demi

    hi!can u tell me what can i use instead of cream cheese?i cant eat cheese or milk….maybe coconut cream??????

    1. Linda

      I would assume you could use soaked processed cashews as you would any no-cheese “cheesecake” recipe. Another option: can you have goat/sheep milk? If so, get some goat/sheep yogurt and drain it in cheesecloth overnight to make yogurt cheese. That would work.

  58. Stefanie

    Mmmmm …the gluten-free rugelach blueberry habanero chutney with golden raisins sounds yummy. Is there a recipe?
    = )

  59. Linda

    Made these last night … for the filling, processed some dates & figs and smashed it into a thin fruit roll-up between parchment (too thick to spread on the dough). O…mgoodness these are going to be one of my absolute favorite cookies to eat (and make)! I love the options of making them your own with the filling options! Thanks so much for this gem of a recipe!

  60. Melissa

    These are amazing Shauna!! I made 1/2 the batch with nutella and chopped up chocolate chips, and the other 1/2 with apricot jam/brown sugar/toasted walnuts. I can’t get over how flaky and rich they are. I used an earth balance stick instead of butter and they still were fantastic.

    This is a keeper!!

  61. Chicki

    I am looking to make these for my (diabetic) father for his birthday. He is not huge on gluten free, but my family is. I wanted to make these sugar free… is that possible?

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