Gluten Free Hungarian Rugelach

Gluten Free Hungarian Rugelach

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Today’s #ChristmasCookies recipe comes to you all the way from Hungary! I don’t see these very often in bakeries or store here in America but I’ve heard they’re everywhere in Hungary, especially at Christmas! Last year, I created a different version of gluten free Hungarian rugelach but they honestly weren’t the best and I decided not to post the recipe till I could perfect it. This recipe, though, oh my goodness. You’re going to love it! It’s light and buttery, with a perfect sweetness. 

This recipe for Gluten Free Hungarian Rugelach is sponsored by Millican Pecans. All opinions are my own.

Gluten Free Hungarian Rugelach

Ingredients

  • 8 oz Dairy free plain cream cheese I used Kite Hill's
  • 8 oz Coconut butter I used Nutiva's
  • 1/4 cup white sugar coconut sugar will work too
  • 1 1/2 cups Bob's Red Mill 1-to-1 gluten free flour blend
  • 1/2 cup Millican's pecan flour or almond flour will work too
  • 1/2 tsp salt
  • 2 tsp Adam's vanilla extract

For the filling

  • 1/4 cup brown sugar coconut sugar will work too
  • 2 tsp cinnamon I used Adam's extracts
  • 1 cup pecans finely ground
  • 1/2 cup jam of choice I used both fig and apricot
  • 1 large egg whisked

Instructions

  1. In a stand mixer, mix cream cheese and butter together until creamy and light.

  2. Add sugar, flours, salt, and vanilla to butter mixture. Stir to combine.

  3. Form ball with dough, using hands, and place on parchment paper. Cover and refrigerate 1 hour.

    Rugelach dough
  4. For filling: Combine brown sugar, cinnamon, and pecans in a small mixing bowl. Set aside.

  5. Preheat oven to 350 degrees.

  6. Once dough is chilled, divide into 4 sections.

  7. Roll each section into a 9 inch circle. Cut into triangular wedges (like you would a pizza).

    rugelach
  8. Spread each triangle with jam and top with a sprinkle of the pecan mixture. Roll up like a crescent roll, seam side down and place on a silpat lined cookie sheet.

  9. Bake in oven 15-18 minutes, or until lightly browned. Jam will ooze out a little, this is normal. Cool completely and serve.

  10. P.S. You can freeze these for up to 2 months. Just wrap in parchment and place in sealed container.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Cake Mix Chocolate Peppermint Cookies by Love and Confections
Candied Pecan Lace Cookies by Food Above Gold
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Easy Snickerdoodle Cookie by Everyday Eileen
Fruit Cake Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten Free Hungarian Rugelach by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
Hot Chocolate Chip Cookies by Cheese Curd In Paradise
No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings

 



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