Hanukkah Recipe Day 7: Gluten-Free Chocolate Chip Cinnamon Rugelach
Posted Dec 07 2010 3:54pm
There's nothing like biting into piece of Rugelach on a Jewish holiday. The flavors are so familiar and delicious, you just keep eating them. This recipe has quickly become a favorite in my household. The outer crust is crisp and flakey and the inside is soft and chewy. Serve these with a big glass of milk!
Chocolate Chip Cinnamon Rugelach
Yield: 20 cookies
8 ounces cream cheese, room temperature 2 sticks unsalted butter, room temperature ½ cup granulated sugar 1 teaspoon vanilla extract ¼ teaspoon salt 2 cups all-purpose gluten-free flour (recipe below or use your favorite pre-made blend) 1 tablespoon cocoa powder 1 tablespoon ground cinnamon ½ cup granulated sugar ½ cup grated semi-sweet chocolate ½ cup melted butter
In the bowl of a standing mixer, add cream cheese and butter and cream together on medium speed until light and fluffy.
Add granulated sugar, vanilla, and salt. Slowly add the gluten-free flour and mix on low speed until well combined.
Move the dough onto a floured work surface and roll into a large ball. Cut the ball into four equal parts and roll into four individual balls. Wrap each dough ball in plastic wrap and refrigerate for 30 minutes.
Meanwhile, prepare the filing by placing the cocoa powder, cinnamon, sugar, and grated chocolate in a small mixing bowl. Mix together well and set aside.
Roll the chilled dough into an 8-inch circle. Brush the surface of the dough with melted butter and sprinkle ¼ of the filling across the entire surface of the dough.
Roll the dough into a log shape and cut into five equal-sized pieces. Repeat the rolling out, buttering, sprinkling and rolling up procedure for the remaining three pieces of dough.
Put on a greased baking sheet and bake for 20 minutes until the cookies are lightly browned.