Why You’ll Love This Recipe

These Chocolate Gluten-Free Rugelach are the perfect combination of sweet and savory. The gluten-free dough is surprisingly tender and flaky, and the rich chocolate filling gives each bite a deep, satisfying flavor. The cinnamon and sugar coating adds a lovely warmth to balance out the sweetness. Plus, they are easy to make and customizable—swap in nuts, jam, or fruit for your own variation. Whether you’re gluten-free or not, these pastries will quickly become a favorite!

Ingredients

For the dough:

1 1/2 cups gluten-free all-purpose flour (ensure it’s a blend that contains xanthan gum)
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, chilled and cut into cubes
8 oz cream cheese, chilled and cut into cubes
1 tsp vanilla extract
1-2 tbsp cold water (as needed)

For the filling:

1/2 cup semisweet or bittersweet chocolate chips
1/4 cup granulated sugar
1 tsp ground cinnamon
1/2 cup finely chopped walnuts or pecans (optional)

For brushing and topping:

1 egg (for egg wash, optional)
1 tbsp granulated sugar (for sprinkling)
1/2 tsp cinnamon (for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the dough:

In a large mixing bowl, combine the gluten-free flour, sugar, and salt.
Add the chilled butter and cream cheese. Using a pastry cutter or your fingers, blend the mixture until it resembles coarse crumbs. You can also use a food processor for this step.
Add the vanilla extract and 1 tablespoon of cold water. Mix until the dough begins to come together. If the dough feels too dry, add the remaining tablespoon of cold water.
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to chill. This will make it easier to roll out.

Prepare the filling:

In a small bowl, combine the chocolate chips, sugar, cinnamon, and chopped nuts (if using). Set aside.

Assemble the rugelach:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take the chilled dough out of the fridge and divide it into 4 equal portions.
On a piece of parchment paper or a lightly floured surface (using gluten-free flour), roll one portion of dough into a circle, about 1/8-inch thick.
Spread a thin layer of the chocolate filling mixture evenly over the dough circle, leaving a small border around the edges.
Use a sharp knife or pizza cutter to slice the dough into 8 wedges.
Carefully roll each wedge from the outer edge towards the center, forming a crescent shape. Place the rugelach on the prepared baking sheet.
Repeat the process with the remaining dough portions.

Bake the rugelach:

If you’re using an egg wash, whisk the egg and lightly brush the tops of each rugelach with it. This will give the pastries a golden, shiny finish.
Sprinkle the top of each rugelach with a little sugar and cinnamon for extra flavor and sparkle.
Bake the rugelach for 18-22 minutes, or until golden brown and crisp on the edges.
Allow the rugelach to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 small rugelach
Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 18-22 minutes
Total Time: 2 hours 10 minutes

Variations

Fruit and Nut Rugelach: Swap the chocolate chips for fruit preserves like raspberry or apricot, and add finely chopped nuts for extra crunch.
Nut-Free: Skip the nuts entirely or substitute them with additional chocolate chips or seeds.
Dried Fruit Rugelach: Use dried fruit like currants, raisins, or cranberries in place of the chocolate chips.
Spiced Chocolate Rugelach: Add a pinch of chili powder or cayenne pepper to the chocolate filling for a spicy kick that pairs well with the sweetness.

Storage/Reheating

Storage: Store the cooled rugelach in an airtight container at room temperature for up to 4-5 days.
Freezing: Rugelach freezes beautifully. Place the cooled rugelach in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
Reheating: To refresh the rugelach, reheat them in a 300°F (150°C) oven for about 5-7 minutes until warmed through.

FAQs

1. Can I make rugelach without cream cheese?

Yes, you can substitute cream cheese with a non-dairy option (like vegan cream cheese) for a dairy-free version or use a mixture of butter and Greek yogurt for a different flavor and texture.

2. Can I use another type of flour for the dough?

You can use other gluten-free flours, but make sure to choose a blend that contains xanthan gum or guar gum to help the dough hold together. You may need to adjust the flour amount slightly for the right dough consistency.

3. Can I use a different type of filling?

Absolutely! You can fill the rugelach with a variety of fillings like cinnamon sugar, fruit preserves, chopped nuts, or even marzipan. The possibilities are endless.

4. Can I make rugelach ahead of time?

Yes, you can prepare the dough and filling in advance. Store the dough in the fridge for up to 3 days, or freeze it for up to 3 months. Once assembled, rugelach can be frozen and baked fresh when needed.

5. Can I use store-bought gluten-free dough?

Yes, if you’re in a pinch, you can use store-bought gluten-free dough, though the results may vary. It’s always best to make the dough yourself for the best texture and flavor.

6. Can I make rugelach in a different shape?

Yes! While the classic shape is crescent rolls, you can also make rugelach in spiral form by rolling the dough up more tightly, or even try a pinwheel shape.

7. How do I prevent the rugelach from unrolling while baking?

Make sure to roll the rugelach tightly and place them seam-side down on the baking sheet. This will help them hold their shape during baking.

8. Can I use melted chocolate instead of chocolate chips?

Yes, melted chocolate works as well. Just make sure it cools slightly before spreading it on the dough so it doesn’t make the dough too soft.

9. Can I make rugelach with puff pastry?

While puff pastry can be used as a substitute for the dough, it will result in a different texture and flakiness. The dough in this recipe is specifically designed for rugelach’s traditional bite.

10. How do I know when the rugelach are done baking?

The rugelach are done when they are golden brown and crisp on the edges. Keep an eye on them to avoid overbaking.

Conclusion

Chocolate Gluten-Free Rugelach is a decadent, irresistible treat that combines rich chocolate, a hint of spice, and a buttery, flaky gluten-free dough. These little pastries are perfect for holiday celebrations, afternoon tea, or just when you want a sweet indulgence. With a variety of filling options and a texture that rivals traditional rugelach, this recipe is sure to become a favorite in your gluten-free baking repertoire!