Gluten Free Apricot & Cinnamon Rugelach

By tinathorn

A flaky and tender cream cheese pastry dough filled with apricot preserves, walnuts and cinnamon. Try substituting some of your favorite fillings such as chocolate, raspberry or marzipan. Every bite is an experience you'll never forget!

Ingredients

• 8 ounces cream cheese, softened
• 1/2 pound unsalted butter, softened
• 3 tablespoons sugar plus 1/4 cup
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup milk
• 3/4 cups white rice flour plus extra for dusting
• 3/4 cups sorghum flour
• 1/2 cup cornstarch
• 1 tablespoon xanthan gum
• 1/4 cup brown sugar
• 2/3 cup golden raisins-optional, loosely packed
• 1 cup walnuts, finely chopped
• 1 teaspoon cinnamon plus 1/2 teaspoon
• 1 cup apricot preserves, room temperature
• 1 egg with 1 tablespoon milk, beaten for egg wash

Details

Servings 24
Preparation time 80mins
Cooking time 120mins
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Place parchment paper on 2 baking pans and set aside.

In small bowl whisk together 3 tablespoon sugar and 1 teaspoon cinnamon, Set aside.

Using a stand mixer; cream together cream cheese, butter, 1/4 cup sugar and salt.

Mix in 2 eggs, and milk until blended, then add in dry ingredients until thoroughly blended.

Divide and form dough into 4 balls, plastic wrap and refrigerate for 1 hour.

While dough is chilling, make the filling: In small bowl, combine brown sugar, raisins, walnuts and ½ teaspoon cinnamon.

Dust cutting board with white rice flour, and roll dough ball into 10-12 –inch circle.

Spread the dough with 1/4 cup apricot preserves, and sprinkle with 1/2 cup of filling.

Press the filling lightly into dough, and then cut the circle into 8 triangles.
Starting with the wide edge, roll up each wedge like a croissant, and pinch ends closed.

Place on parchment paper with point tucked under bottom. Brush with egg wash and sprinkle with cinnamon sugar.

Bake in preheated 350°F oven for 35 to 40 minutes. Allow to cool on pan before serving.