Gluten Free Chocolate Rugelach

Rugelach, pronounced "roo-guh-luhkh" or "ruh-guh-lahkh," are a traditional Jewish pastry that originated in Eastern Europe. With a light, flaky texture and a delectable chocolate filling, these gluten free chocolate rugelach will be hard to resist during the holiday season. They almost remind me of mini chocolate croissants (especially when they are still warm from the oven). A must make for your next Holiday Gathering!

Recipe Ingredient Notes

Gluten Free Flour: You can make this Gluten-Free Rugelach recipe using any gluten-free flour blend available in the US. Yet, to achieve the flakiest homemade rugelach cookies, I recommend using my Cup4Cup Copycat Recipe. If you are in Europe and have access to Schaer Mix C Patisserie, I recommend using that blend. It contains similar ingredients and starches. Make sure to use a flour blend with xanthan gum for optimal results.

Cream Cheese: Cream cheese is a key ingredient in rugelach dough. It has a water content of 51% and a fat content of 37.7%. Its high water content contributes to a tender and flaky texture, while its creamy consistency adds richness and a subtle tangy flavor. 

Baking Powder: Not a common ingredient found in a rugelach recipe. Baking powder contains a small amount of acid that can react with the butter and the milk in the crust, creating small pockets of gas that can help make the crust more tender. It pretty much gives the pastry a "little lift".

Dark Chocolate: If you are already making gluten free chocolate rugelach from scratch, I highly recommend using a high quality dark chocolate. for the chocolate filling. As for percentages, I like to use chocolate around 64-72% dark. I don't recommend using Chocolate Chips or Baking Chips since they will not melt the same way.

Recommended Tools

To successfully make Gluten Free Rugelach, you'll need a few kitchen tools. Most of them are available on Amazon, but you probably already have them in your kitchen.

Food Processor: I prefer using a food processor to make the rugelach dough. It's convenient and saves time. If you prefer making it by hand, quickly work the butter and cream cheese into the dry ingredients, similar to making biscuits or scones. Avoid using a stand mixer, as it can overwork the dough and generate heat, making it sticky and harder to handle.

Rolling Pin: Use a rolling pin to roll out the gluten-free rugelach dough.

Ruler: A ruler will come in handy to cut the rugelach cookies into unform sizes.

You'll also need the following tools: at least 2 sheet trays, parchment paper, a large bowl, a paring knife, a cutting board, and a pastry brush.

What is a Rugelach?

Rugelach, pronounced "roo-guh-luhkh" or "ruh-guh-lahkh," is a traditional Jewish pastry that originated in Eastern Europe. The name "rugelach" is derived from the Yiddish word "rugel," which means "royal" or "crescent-shaped." These pastries are known for their rich, flaky, and slightly sweet dough, often filled with various ingredients such as nuts, chocolate, fruit preserves, or cinnamon.

Rugelach is a well-loved pastry during Jewish holidays like Hanukkah and Purim, but it's also become a favorite throughout the year.

It's important to note that there are many regional and personal variations of rugelach, and the specific ingredients and techniques used can differ from one baker to another. In Hungary, rugelach, known as "kifli," is commonly filled with ground walnuts, poppy seeds, or a sweet cottage cheese filling, highlighting the country's penchant for incorporating nuts and dairy into their pastries. Rugelach are often filled with sweetened cottage cheese or farmer's cheese in Poland, adding a unique texture and taste to the pastry. In Israel, rugelach can be found with a variety of fillings, including poppy seeds, halva, and dates, reflecting the influence of Middle Eastern flavors.

My Gluten Free Rugelach dough is actually a variation of my Gluten Free Galette Dough. After testing several recipes, I realized that the galette dough works perfectly for this recipe. It is made with cream cheese and butter, just like a traditional rugelach dough, and its flaky texture creates the Best Gluten Free Rugelach you will ever make.

How to make Gluten Free Rugelach Dough

I recommend using a food processor to make the dough. Alternatively, you can make it in a large mixing bowl by hand, but I don't suggest using a stand mixer.

Step 1: In the food processor, combine gluten-free multi purpose flour (preferably Cup4Cup), granulated sugar, baking powder, and kosher salt. Add the cold tablespoon-sized pieces of unsalted butter and cream cheese.

Step 2: Pulse the ingredients quickly about 5-6 times. You should still see big chunks since the cold butter and cold cream cheese will break up more when you add the milk.

Step 3: Add cold milk (or cold water) and vanilla extract, and pulse 3-4 more times. The dough should not come together in the food processor. If it does, you've mixed it too much.

Step 4: Transfer the rugelach dough to a large bowl. Use your hands to bring the dough together. Using a bowl to contain the mess is better, but you can also do this on a clean kitchen counter.

Step 5: Once the dough is gathered, place it on a parchment-lined baking sheet and shape it into a rectangle. The exact size doesn't matter much, but make sure the dough is about 1 inch tall. This will make rolling it out easier.

Step 6: Cover it with plastic wrap or parchment paper, and place it in the refrigerator for 10-15 minutes.

How to do a tri fold

A "tri-fold" or "three-fold" technique is used to laminate dough by folding it into thirds, much like folding a letter. This method helps to create layers of butter within the dough, leading to a flaky and tender crust. I did test the recipe both with and without the trifold. It is essential for creating tender and flaky Gluten-Free Chocolate Rugelach.

Have some extra gluten free flour on hand to ensure the dough does not stick to the parchment paper or rolling pin.

Step 1: Once the rugelach dough has rested for 10-15 minutes in the fridge, place it on a lightly floured surface like a sheet of parchment paper or a clean kitchen counter. If it was refrigerated for longer than 10-15 minutes you may need to let it sit for a few minutes. Otherwise, it will be impossible to roll out.

Step 2: Roll the dough into a rectangle. The size does not really matter but make sure it's about ¼ inch / 6 mm thick.

Step 3: Fold the top third of the dough down to the center and then fold the bottom third up over the top, as if you were folding a letter. This creates 3 layers of dough. It's okay if there are cracks. Especially the first fold can be a little bit tricky and messy.

Step 4: Rotate the dough 90 degrees and repeat the rolling and folding process. This creates additional layers of dough and fat, resulting in a flaky gluten-free pop tart crust when baked. Make sure to have some additional flour on hand in case the dough gets sticky.

Step 4: Refrigerate the gluten free dough for 15 minutes, then repeat the rolling and folding process a final time. The tri-fold should be done three times in total.

Step 5: Chill for 15 minutes before using. Store in the fridge for up to 3 days or freeze for up to 2 months.

Filling for Gluten Free Chocolate Rugelach

The filling for the Chocolate Rugelach is very simple to make. As mentioned before, I recommend using a high quality dark chocolate bar. Try to stay away from chocolate chips or baking chocolate since it will not melt the same way.

Start by finely chopping the dark chocolate. If you like you can even use a grater and grate the chocolate or break it up in the food processor. Try to avoid having big hunks of chocolate.

Add the chopped chocolate to a small mixing bowl and combine the the light brown sugar, a pinch of kosher salt and cocoa powder (dutch processed if possible). If you like you can even add some ground cinnamon or a pinch of instant espresso to the mixture. Stir the ingredients together and set aside until you are ready to fill your rugelach. The filling can be stored in an airtight container for several months.

How to assemble Chocolate Rugelach

Once the dough has chilled for 10-15 minutes, remove it from the fridge and place it on a lightly floured surface. I prefer placing it on parchment paper since it's easier to transfer. If you refrigerated the dough for an extended period of time allow it to sit at room temperature for a few minute. Make sure you have the chocolate filling ready to go.

Step 1: Melt the extra butter in a microwave safe bowl and allow to cool while rolling the rugelach dough.

Step 2: Use a rolling pin to roll out the dough into a rectangular shape. I aim for a 14" x 10" shape which I will split in half to have two 14" x 5" pieces of rugelach dough. The dough should be around ¼ inch thick.

Step 3: Transfer one piece of dough to a separate piece of parchment paper and carefully set aside.

Step 4: Working with once piece of dough at a time, generously brush the dough with the cooled melted butter. The butter will help the chocolate filling to stick to the dough.

Step 5: Sprinkle the chocolate rugelach dough with half of the chocolate filling leaving about ½ inch border clear around the edges. Just like when rolling a jelly roll, the filling will spread and too much filling can make it a bit messy to roll the rugelach. Gently press the chocolate filling into the dough to adhere.

Step 6: Working from the long end, gently roll dough strip into a 14-inch long log. I start by folding over the dough and then with the help of the parchment paper roll it into a log. This can be tricky if the dough is too cold.

Step 7: Once you have the rugelach dough rolled into a log, making sure the seam side is on the bottom, carefully set it aside. If your kitchen is very warm, I recommend placing it in the fridge while you fill the second piece of dough.

Step 8: When both pieces of rugelach dough are filled, it's time to cut them into invividual cookies. With a sharp knife, cut the dough into 1.5" (4cm) cookies. Each log should give you 8 cookies. It's normal for some of the chocolate filling to spill out while slicing the dough.

Step 9: Transfer the cookies to a parchment lined sheet tray, cover with plastic paper or a lid (I love my sheet trays lids) and refrigerate for at least ONE hour before baking. This will ensure the baked gluten free rugelach cookies have a tender and flaky crust. At this point you may refrigerate them up for 3 days.

How to bake Gluten Free Chocolate Rugelach

Step 1: When ready to bake the gluten-free chocolate rugelach, preheat the oven to 400F. This can take up to 10-15 minutes (or even longer).

Step 2: In a small bowl whisk the egg with a little bit of milk (non-dairy is okay) or water to create an egg wash. Brush the pastry dough with the egg wash and sprinkle with a generous amount of coarse sugar.

Step 3: Bake the gluten free rugelach at 400F for 10 minutes before reducing the temperature to 375F. Bake them for 10-14 minutes until the crust is golden brown. The total baking time should be around 20-24 minutes and can vary from oven to oven.

Step 4: Remove the sheet tray from the oven and let the gluten free rugelach cool on the sheet tray for 10 minutes before transferring them to a wire rack. Allow them to cool for at least 10-15 minutes before trying them (believe me, the filling can be very hot straight from the oven)

Storage & Freezing

Remember that rugelach is a pastry that can become less crisp over time, so it's best to consume them as soon as possible for the freshest taste and texture. Proper storage will help maintain their quality for a longer period. To store them for a few days, allow them to cool completely then place them in an airtight container. Keep them at room temperature for 2-3 days.

I have not tested freezing baked rugelach but had great success freezing unbaked ones. I actually prefer freezing them as uncut logs. This way the filling will stay in place and make it less of a mess. Place the log on a sheet tray and place it in the freezer for at least 2hrs. Once solid, carefully wrap it in pachement paper followed by plastic wrap. Or you can also cut it in half and place the smaller logs in a ziplock bag. When ready to bake, defrost the logs in the fridge or on the counter until they are just soft enough to slice. Brush with egg wash and sprinkle with the coarse sugar and bake as directed. You may need to add a few minutes to the baking time to ensure they are fully baked.

FAQ - Gluten Free Chocolate Rugelach

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.