Gluten Free and Einkorn Rugelach
One of the many things we love about our culinary getaways is the relationships we form with our guests. A few weeks ago one of our past getaway guests wrote to Carla asking if she could develop this recipe gluten free- she said that it was her grandmother’s favorite recipe and she has not been able to replicate it with gluten free flour! We always love a good challenge! Here is our version of gluten free rugelach- Thanks for the recipe idea Ivy, I think this recipe would be grandma approved 🙂
Gluten Free Rugelach
For the Pastry Dough:
- 2 teaspoons warm water at 100°F
- 1 teaspoon active dry yeast
- 3 tablespoons sugar, plus more for dusting
- 2 large eggs, 1 separated
- 1 3/4 cups (210g) Jovial No. 3 Gluten Free Pastry Flour (now called jovial Multi-Purpose Gluten Free Pastry Flour)
- 1/4 teaspoon sea salt
- 10 tablespoons (140 g) butter, melted
For the Filling:
- 2/3 cup (100 g) Raisins, finely chopped
- 2/3 cup (85 g) Walnuts, finely chopped
- ½ cup (140 g) Strawberry or Apricot Jam
- In the bowl of a standing mixer fitted with a paddle attachment, mix water, yeast, and sugar on medium-low speed to combine. Let stand for 10 minutes.
- Add the egg and separated egg white to bowl and mix on medium speed for 30 seconds, then add the flour and salt and mix for 30 seconds.
- Add melted butter and mix on medium speed for 1 minute, stopping once to scrape down the sides and bottom of the bowl.
- Transfer the dough to a bowl and cover tightly with plastic wrap. Let the dough rise at room temperature for 1 hour.
- Divide the dough in 4 equal discs. Dust the discs of dough with flour and wrap with plastic wrap. Refrigerate for 1 ½ hours.
- In a small bowl combine raisins and walnuts.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Working with one piece of dough at a time, dust a piece of parchment paper and the dough with flour and roll the dough into a 6×9 inch rectangle. Spread 2 tablespoons of jam evenly over the dough and sprinkle with 1/3 cup of filling. Using a pizza wheel cut dough vertically into three 3-inch strips. Then cut each strip diagonally to form a six inch long triangle. Beginning at the wide end, roll triangle into a crescent shaped cookie.
- Place the cookies on a cookie sheet two inches apart. Cover the cookies with buttered plastic wrap and let rest for 15 minutes.
- Mix together the reserved egg yolk with 1 teaspoon of water. Brush the top of each cookie with the egg wash and dust with sugar.
- Bake for 24-26 minutes until golden brown. Let cool on the sheet for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container for up to 5 days.
Notes: Chilling the dough and working quickly when rolling will help keep the dough manageable. We found by forming the discs of dough into four flattened squares, before chilling, helped us roll out a rectangle quicker.
And for all of you that wish to bake with einkorn, we’re sharing our recipe from last year too!
Makes 24 cookies
For the Pastry Dough
- 2 cups (240 g) all-purpose einkorn flour, plus more for dusting
- ¼ teaspoon salt
- 8 tablespoons (113 g) unsalted butter, cold
- 2 tablespoons (30 g) sourdough starter, optional
- ½ cup (113 g) sour cream (preferred) or cream cheese
- Egg wash (1 egg yolk beaten with 1 teaspoon of water)
For the Filling
- 1 cup raisins
- ½ cup currants
- 1 apple, peeled and cut in small dices
- Juice and zest of one orange
- ½ cup (55 g) brown sugar
- 1 teaspoon cinnamon
- pinch of salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses
- ½ cup cherry or strawberry jelly
- Combine the flour and salt in a medium bowl.
- With a pastry blender, work the butter into the flour mixture until sandy. If you are adding sourdough starter, work the starter into the dough with the butter.
- Add the sour cream or cream cheese and squeeze the dough in your hands until it comes together.
- Knead the dough on a lightly floured work surface about 10 times until smooth.
- Divide the dough in two pieces and form discs. Wrap each disk with plastic wrap and refrigerate for 30 minutes. If you are using sourdough starter, place the dough in the refrigerator for 6 to 12 hours.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone matt.
- To make the filling, add all of the ingredients except the jelly to a medium saucepan. Cook the filling on medium-low heat for 5 minutes, then turn the heat down to low and cook for 10 minutes more. Turn off the heat and stir in the jelly. Let cool for 15 minutes or refrigerate along with the dough for up to one day.
- Remove a piece of dough from the refrigerator and let it soften at room temperature for 10 minutes.
- Roll the dough to a 20 x 7-inch rectangle. Spread the filling on top of the dough all the way to the edges. Roll the dough tightly widthwise. Cut a 1-inch piece off of each end, then cut the dough into twelve 1½ pieces. Place the cookies on the baking sheet spread 1-inch apart, with the seam down.
- Brush the cookies with the egg wash.
- Bake for 28 to 30 minutes until golden brown. Let cool on the sheet for 5 minutes, then transfer to a cooling rack. Repeat with the remaining dough.
- Store in an airtight container for up to 5 days.