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Gluten-Free Apricot Rugelach

Gluten Free Rugelach

Gluten Free Rugelach

Gluten-Free Apricot Rugelach

Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: Pie Crust
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 48
Calories: 59 kcal
Author: Alina Eisenhauer



  • 112 grams (4oz) unsalted butter, room temperature (1 stick)
  • 112 grams (4oz) cream cheese, room temperature
  • 56 grams heavy cream
  • 230 grams 1:1 gluten-free flour blend
  • 36 grams sugar
  • 7 grams salt


  • 12 tablespoons apricot preserves (or jam of your choice)


  • 1 egg, beaten with 1 tbsp water for brushing the top
  • sugar or cinnamon sugar
  • sliced almonds (optional)


  1. Process the butter, cream cheese and cream in an electric mixer fitted with a paddle (or a large food processor) to thoroughly combine.

  2. Add the flour, sugar and salt. Mix until just combined, and the dough holds together in a ball. Turn the dough out onto a lightly floured surface, and knead just enough to pull it together into a uniform ball. It should be a soft and slightly sticky dough. If it is really wet and sticky, add a small amount of flour. Do not add too much; you can always add more when rolling out if necessary.

  3. Divide the dough into four evenly-sized pieces. Shape each piece into a disk approx. ½-inch thick,  smoothing the edges. Wrap in plastic or waxed paper, and refrigerate for 30 minutes. This will firm up the dough, making it easier to roll out.

  4. Remove from the fridge, and let it rest for 15 minutes or so before you roll it out. You can also refrigerate the dough for up to two days.*

  5. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.

  6. On a lightly floured surface or a piece of parchment, roll out one disk at a time to ⅛-inch thick. Using a dinner plate or cake pan as a guide, cut the dough into a 10-inch to 12-inch round.

  7. Take three tablespoons of the apricot jam, and spread it evenly to within ½-inch of the edge of the round.

  8. Cut the dough into 12-16 equal wedges using a knife or a pastry wheel. Starting at the outside curved edge, roll up each wedge like a little croissant.

  9. Place the cookies with the point tucked under, 1½ inches apart on the prepared baking sheets.

  10. Brush each cookie with egg, milk wash or milk, and sprinkle with sugar or cinnamon sugar and almonds (if using).

  11. Return to the refrigerator to chill for 10 minutes.

  12. Bake until puffed and golden brown, 20-25 minutes.

Recipe Notes

*You can refrigerate the dough for up to four days, or wrap well and freeze for up to three months. When ready to use your dough, remove from the fridge and let it rest for 15 minutes or so at room temperature before you roll it out.

If you have frozen your dough, let it thaw overnight in the refrigerator before using.

Nutrition Facts
Gluten-Free Apricot Rugelach
Amount Per Serving (1 g)
Calories 59 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 12mg4%
Sodium 68mg3%
Potassium 10mg0%
Carbohydrates 7g2%
Fiber 0.4g2%
Sugar 3g3%
Protein 1g2%
Vitamin A 122IU2%
Vitamin C 0.4mg0%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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