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Gluten Free Hungarian Rugelach


  • 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


  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).

  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.