Gluten- and Dairy-Free Rugelach..Finally!

When life gets in the way of my blog, it really gets in the way!  I had said in my last post that I would have the improved version of the Rugelach I was working on posted the next day...didn't happen!  I did tweak and improve the pastry dough the next day like I  had anticipated, but I just haven't had the chance to get it into a post!  At first my health threw me for a loop for a while and then my beautiful mom came to visit.  She's still here, but bless her, she's taking a nap!  So, without further delay, here is the Gluten- and Dairy-Free Rugelach that some of you have been patiently waiting for.  Thank you for your continued understanding, btw!


                                      Gluten- and Dairy-Free Rugelach

352 g (2 1/4 cups) GF Flour Blend

1 tsp Egg Replacer

1 tsp xanthan gum

1/4 tsp salt

226 g (2 sticks)  Earth Balance, cold, cut up

170 g (3/4 cup) Tofutti Cream Cheese, cold, cut up

115 g (1/2 cup) white sugar

1 1/2 tsp ground cinnamon

1/4 tsp ground ginger

245 g (3/4 cup) apricot preserves

1 Tbs Kirschwasser brandy

dairy-free, mini, semi-sweet, chocolate chips (I use Ghirardelli)   
dried cherries
chopped hazelnuts
1 egg, room temperature, slightly beaten
2 tsp cold water
raw sugar, for sprinkling

Preheat oven to 350 degrees F.  Line two cookie sheets with parchment paper.

In the bowl of a stand mixer , whisk together GF Flour blend, Egg Replacer, xanthan gum, and salt until combined.   Place the Earth Balance and Toffuti cream cheese on top of the dry ingredients.  Using the paddle attachment, blend until the mixture turns into large chunks.  Take the dough out and form it into two separate disks.  Wrap plastic wrap around each disk and refrigerate for at least 1 hour.

In a small saucepan heat apricot preserves and Kirsch until the preserves liquefy. Let cool.  In the meantime, mix together the sugar, cinnamon, and ginger.  Whisk egg and 2 tsp water for the egg wash.  Set aside.

To roll out dough for crescent shaped cookies; Working with one disk at a time, roll dough in between two sheets of floured parchment paper  from the center out into a 12-inch circle, 1/4-inch high.  Spread a thin layer of the preserves mixture over the dough, leaving 1-inch border.  Sprinkle 1/2 of the sugar mixture, a layer of chocolate chips, a layer of dried cherries, and a layer of chopped hazelnuts.  Press down gently, but firmly to secure the loose ingredients onto the dough.

Using a pizza cutter, slice the dough into 12 wedges.  Cut through the center, then into 4ths, then 8ths, etc.
Starting from the outer edge, roll each piece toward the center, tightening as you go.  Place each cookie on the prepared cookie sheet.  Brush each cookie with the egg wash and sprinkle with sugar.  Bake for 25-30 minutes.

To make rolled cookies:  Roll the dough into a 16-inch by 10-inch rectangle.  Use the above directions to load up the goodies onto the dough.  Roll the dough from the long end away from your body, tightening the log as you go.  Using a serrated knife, slice 1 1/2 -inch pieces and place them on the cookie sheet about an inch apart.  Brush with egg wash and sprinkle with sugar.  Bake as directed above.

Store these cookies in a sealed container, using parchment paper in between layers.  Store in room temperature.  Or you may freeze them for up to 3 weeks!

This recipe was inspired by a Rugelach recipe I saw in  Joy of Cooking.  I swear, that book inspires me practically everyday!   Do yourself and your family a favor, buy it!!!