Gluten-Free Raspberry Rugelach recipe
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Ingredients
- ½ (8 ounce) package cream cheese, softened ½ cup unsalted butter, softened 4 tablespoons white sugar, divided, or as needed 1 cup hazelnut flour ½ cup white rice flour ½ cup blanched almond flour 1 ½ teaspoons xanthan gum ½ teaspoon vanilla extract ¾ teaspoon ground cinnamon 1 tablespoon white rice flour ½ (8 ounce) jar seedless raspberry jam 1 large egg white, beaten
Nutrition Info
- 131.1 caloriescarbohydrate: 10 gcholesterol: 15.3 mgfat: 9.6 gfiber: 1.3 gprotein: 2 gsaturatedFat: 3.6 gservingSize: -sodium: 23.9 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Raspberry Rugelach
Directions
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Beat cream cheese, butter, and 3 tablespoons sugar together with an electric mixer until creamy. Mix in hazelnut flour, 1/2 cup rice flour, almond flour, xanthan gum, and vanilla extract.
Shape dough into 3 equal-sized discs. Place in between waxed paper and refrigerate until chilled, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or nonstick foil. Combine remaining 1 tablespoon sugar and cinnamon in a small bowl, set aside.
Place a sheet of waxed paper on the counter and sprinkle lightly with rice flour. Flatten a dough disc on the waxed paper, lightly dusting the top with rice flour also. Roll into a 6-inch circle. Repeat with remaining dough. Spread raspberry jam in a thin layer on each circle, leaving 1/2 inch free at the edges.
Cut each circle into 8 wedges using a pizza cutter. Roll each wedge, starting at the widest edge, to a point. Place on the prepared cookie sheets.
Brush tops of each with beaten egg white and sprinkle with reserved cinnamon-sugar.
Bake in the preheated oven until golden, 20 to 25 minutes.