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
- 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.
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.