Authentic Rugelach Recipe Gluten-Free, Dairy-Free

Vegan Yeasted Rugelach Gluten-Free
and Dairy-Free and Filling options.

Short Version, with Full version, Below.

As with all gluten-free yeasted recipes, you want
to make your dough, make your shapes, cover
and let rise, and bake immediately. You don’t
want it to rise twice, and you don’t handle it once
it rises.

Small-Batch  Half-Quantity Recipe
(See Big Batch Below)

1-½ cups oat flour
½ cup tapioca starch/flour
3/4 tsp. xanthan gum 
¼ cup 50gr coconut sugar
1-1/4 teaspoons Instant Yeast
¼ tsp salt
5/8 cup non-dairy milk
1/2 tsp vinegar
1/4 cup oil

For filling:
Spread with jam or cinnamon-sugar. Sprinkle
with raisins, and any kind of dried fruit and/or
nuts your heart desires.

Traditional Rugelach Fillings
For the Cinnamon Raisin, toss the raisins, walnuts, sugar,
brown sugar and cinnamon together in a small bowl; set
aside.

Raisin Walnut Filling (enough for full batch of dough):
1 cup (166 g) raisins
3/4 cup (75 g) toasted walnut halves, finely chopped
1/2 cup (50 g) coconut sugar
1/2 teaspoon cinnamon
7 tablespoons (99 g) such as
Smucker’s Natural Fruit Spread

Chocolate Raspberry Pecan Filling (enough for full
batch of dough):
6 ounces (170 g) finely chopped semisweet
chocolate, (preferably 60% cacao mass) or chips
3/4 cup (75 g) toasted pecan halves, finely chopped
1/2 cup (50 g) coconut sugar
1/2 teaspoon cinnamon
7 tablespoons (99 g) raspberry jam, Smucker’s Natural
toss the chocolate, pecans, sugar, brown sugar and
cinnamon together in a small bowl; set aside.

+++++++++++++++++++++++++++++

BIG BATCH Gluten-Free Rugelach
2-3/4 cups oat flour
1-1/4 cup tapioca starch/flour
1-1/2 tsp. xanthan gum 
½ cup coconut sugar
2 ½ teaspoons Instant Yeast
½ teaspoon salt ¼ tsp salt
1 ¼ cup non-dairy milk
1 tsp vinegar 
1/2 cup coconut oil 

             INSTRUCTIONS
Mix any room temp. milk, ( NOT hot), with vinegar
and let sit 5 minutes to become buttermilk.

In a large bowl, combine flour, sugar, yeast and salt
coconut oil. and Mix until dough ball forms.

Transfer the dough onto lightly floured surface and
knead for a minute to make a smooth ball. 

Divide the dough into 4 equal parts and knead
into smooth balls. Working with each dough ball
one at a time, roll them into thin 11-inch circles.

Spread the filling of your choice on each circle.
Slice the roll into 10 pieces 1.5″ wide each.

OR cut it into 12 equal wedges, as if you’re cutting
a pizza. (If using dry filling like raisins, place it in the
wide end of the wedge, leaving the tip  to be wet and
stick to the roll.)
Roll the triangles into a spiral, widest end first,
not too tight, but not too loose either.

Arrange the rolls on a baking sheet, lined with
parchment paper or silicone mat. Cover, keep warm and
Rest for about 20 minutes to rise. Meanwhile, preheat
the oven to 350°F (177°C).
Bake the rugelach for about 20 minutes, or until nice
and golden brown. Cool completely before serving.

Rugelach Filling
For the Cinnamon Raisin, toss the raisins, walnuts, sugar,
brown sugar and cinnamon together in a small bowl; set
aside.

Raisin Walnut Filling (enough for full batch of dough):
1 cup (166 g) raisins
3/4 cup (75 g) toasted walnut halves, finely chopped
1/2 cup (50 g) coconut sugar
1/2 teaspoon cinnamon
7 tablespoons (99 g) such as
Smucker’s Natural Fruit Spread

Chocolate Raspberry Pecan Filling (enough for full
batch of dough):
6 ounces (170 g) finely chopped semisweet
chocolate, (preferably 60% cacao mass) or chips
3/4 cup (75 g) toasted pecan halves, finely chopped
1/2 cup (50 g) coconut sugar
1/2 teaspoon cinnamon
7 tablespoons (99 g) raspberry jam, Smucker’s Natural
toss the chocolate, pecans, sugar, brown sugar and
cinnamon together in a small bowl; set aside.

For Assembly:
Line two baking sheet pans with parchment paper and coat paper
with nonstick spray.
Roll out each piece of dough between lightly floured parchment
paper into a large circle, approximately 1/8-inch (3 mm) thick.

Spread half of the marmalade or raspberry jam over each disc
thinly and evenly using a small offset spatula.

Scatter half the dry filling of your choice evenly all over dough.
Using a sharp knife or a pizza cutter (my choice), divide each
circle into 12 wedge-shaped pieces (like cutting a pie).

Starting at the broad, outer edge, roll each piece up and
place 2-inches (5 cm) apart on prepared pans with center point
underneath each rugelach to help it hold its shape.

Gently coax each rugelach into a crescent shape, if desired.
Refrigerate for 30 minutes, or cover with plastic wrap and chill
overnight.

Preheat oven to 350°F/ 180°C. Brush rugelach very lightly with
dairy-free milk and top with a sprinkling of cinnamon-sugar.
Bake for approximately 20 to 30 minutes, rotating the pans
front to back, and upper to lower halfway through.

The rugelach should be puffed and very lightly golden brown. These
bottoms burn easily, so be careful not to over bake, but some of the
marmalade and sugar mixture will ooze out of the rugelach and
caramelize and you do want that! Remove from oven, place baking
sheets on rack and let cookies cool on pan.These are best eaten
the day they are made, but may be stored at room temperature in
an airtight container for up to 4 days.

          +++++++++++++++++++++++++