Ingredients

The following ingredients have 24 Servings
  • 2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour,
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 cup (2 sticks; 226 g) unsalted butter, (at room temperature, cut into pieces)
  • 1/2 cup (99 g) sugar
  • 1/2 teaspoon vanilla extract
  • 8 ounces (225 g) Green Valley Organics lactose-free cream cheese, (chilled)
  • 1 cup (166 g) raisins
  • 3/4 cup (75 g) toasted walnut halves, (finely chopped)
  • 1/2 cup (99 g) sugar
  • 1/2 cup (107g) firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 7 tablespoons (99 g) orange marmalade, (such as Smucker's Natural Fruit Spread)
  • 6 ounces (170 g) finely chopped semisweet or bittersweet chocolate,
  • 3/4 cup (75 g) toasted pecan halves, (finely chopped)
  • 1/2 cup (50 g) sugar
  • 1/2 cup (54 g) firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 7 tablespoons (99 g) raspberry jam, (Smucker's Natural Fruit Spread)
  • 2 tablespoons lactose-free whole milk
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instruction

  • For the Dough: Whisk together the flour, xanthan gum and salt in a medium bowl to aerate and combine; set aside.
  • In standing mixer's bowl, beat butter with flat paddle until light and creamy on high speed, approximately 3 minutes. Add sugar gradually and continue beating until fluffy. Beat in vanilla. Add cream cheese and gently beat on medium speed just until it is combined. (You can make this with a hand-held electric mixer but the dough is heavy and mixing times will be longer).
  • Add dry mixture in 2 to 3 batches, beating briefly between each addition, scraping down the bowl once or twice. Beat until just combined.
  • Divide dough in half and wrap each piece in plastic wrap, shaping into a flat, round disc. Refrigerate at least two hours, or overnight.
  • For the Fillings: For the Cinnamon Raisin, toss the raisins, walnuts, sugar, brown sugar and cinnamon together in a small bowl; set aside. For the Chocolate Raspberry Pecan, toss the chocolate, pecans, sugar, brown sugar and cinnamon together in a small bowl; set aside.
  • For Assembly: Line two baking sheet pans with parchment paper and coat paper with nonstick spray. Roll out each piece of dough between lightly floured parchment paper into a large circle, approximately 1/8-inch (3 mm) thick. Spread half of the marmalade or raspberry jam over each disc thinly and evenly using a small offset spatula. Scatter half the dry filling of your choice evenly all over dough.
  • Using a sharp knife or a pizza cutter (my choice), divide each circle into 12 wedge-shaped pieces (like cutting a pie). Starting at the broad, outer edge, roll each piece up and place 2-inches (5 cm) apart on prepared pans with center point underneath each rugelach to help it hold its shape. Gently coax each rugelach into a crescent shape, if desired. Refrigerate for 30 minutes, or, cover with plastic wrap and chill overnight.
  • Make the Topping: While the rugelach is chilling, pour milk into a small bowl and combine sugar and cinnamon in a separate small bowl; set aside.
  • Position racks in upper and lower are of oven. Preheat oven to 350°F/180°C. Brush rugelach very lightly with milk and top with a sprinkling of cinnamon-sugar.
  • Bake for approximately 20 to 30 minutes, rotating the pans front to back, and upper to lower halfway through. The rugelach should be puffed and very lightly golden brown. These bottoms burn easily, so be careful not to over bake, but some of the marmalade and sugar mixture will ooze out of the rugelach and caramelize and you do want that! Remove from oven, place baking sheets on rack and let cookies cool on pan.
  • These are best eaten the day they are made, but may be stored at room temperature in an airtight container for up to 4 days.