Crisp pastry crust, bittersweet chocolate, and gooey sweet-tart cranberry jam make these gluten free rugelach a sophisticated twist on the favorite Jewish cookie. Perfect for your Chanukah celebration, or for an anytime treat.
Prep: 30 minutes
Cook: 30 minutes
Chilling time: 30 minutes
Total: 1 hour 30 minutes
This recipe makes a relatively small number of rugelach, so feel free to double or triple it if feeding ravenous guests or giving them away as gifts.
Do yourself a favor and be sure to chop the chocolate and nuts for the filling super-fine; big chunks will make the rugelach difficult to slice.
I used a not-ultra-sweet Zinfandel port from Sobon Vineyards in the jam; if your port is very sweet, you may want to take the sugar down a bit. Ditto if you're using chocolate with a lower cacao mass than 70% (or one that doesn't specify).
Sweet rice flour (such as Mochiko) has a stickier texture than regular rice flour that makes it ideal for gluten-free baking. If you or your guests are super sensitive to gluten, be sure to seek out certified gluten-free flours. If gluten isn't an issue for you, use half of this wheat-based rugelach dough in place of the dough here.
All ounce measurements here are by weight.
Nutritional values are based on one of twelve servings.