TWD: Rugelach
A Recipe for Cheese Souffle with gorgonzola and gluten free flours

A Gluten Free Recipe for Rugelach, with peaches, pecans and a little hemp

rugelach - Baking with Julia
If Rugelach has a chance at being healthy, this is it.  It's good, too good...And...there are 2 rolls of it sitting in my freezer at home, a mere  11,368 miles away. 
According to google maps, if you drove: This route has tolls. This route includes a ferry.  It also would take 38 days and 6 hours.  If I had a car here I might consider it.

I walked 1 1/2 miles to get on a crowed bus that broke down.  I then walked another 2 miles to find the entrance to the stairway to heaven overwhelmingly crowded at 8am on a hot and humid morning.  I then walked to the top of the mountain Nanputo Temple celebrates.  Up and up and up.  If there were a million peole at the base, only 100 brave souls were lucky enough to enjoy the views the intense trek afforded you with. For a minute, I thought, if i lived near here I would attemtp this everyday - then quickly replaced it with, I am glad I don't live near hear.  If I could rejoice in the journey, it would be with one piece of this protein packed treat...


Beat the butter, cream cheese, and the salt together until smooth. Gradually add the sugar and beat until light. Fold in the flour, until the dough comes together. Form the dough into a ball, divide in half, and press each half into a rough rectangle. Wrap each half in plastic wrap and refrigerate until firm, atleast 2 hours and up to 2 days.

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Whisk together sugars. Line a baking sheet with parchment paper.  Working with one piece of the chilled dough at a time, place it on a lightly floured work surface and roll the dough into a 14 x 10-inch rectangle, 1/4-inch thick. The dough needs to be thick to hold the filling.  Trim the edges and cut the rectangle in half lengthwise.  Leave the pieces in place.

Spread each half generously with one 1/2 cup Spiced Peach Butter.  Sprinkle  with one quarter of the brown sugar-cinnamon mixture, pressing it lightly with your fingers. Spread 1/3 cup of the pecans and 1/2 cup of the Dried Peaches over each dough half. Starting with a long edge of the dough, roll up each rectangle jelly-roll style, tucking in any fruits of nuts that fall out.

Freeze for at least 4 hours or up to one month.



Preheat the oven to 375°F and line two baking sheets with parchment.  Beat 1 egg and 1 tbsp Coconut Milk separately for each roll of dough.

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Working with one roll of dough at a time, use a serrated knife to slice rounds 1/2" wide. Toss each slice in the egg wash and then the sugar- Pecan Meal mixture to coat generously.  Press the toppings in with your fingers to help it stick. Transfer the rugelach to the parchment lined baking sheets allowing an inch or so between each pastry. Bake for 30 minutes or until golden and caramelized. Cool the rugelach on pans for a few minutes, then release them from the parchment by running a small thin spatula under each one. Cool to room temperature on a rack.

Store cooled pastry in airtight containers.  They last well for up to a week, but you probably will not get to test that out.

If you like this:


Photo Credit:  Julie Cecchini


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Oh, wow, those sure look good and I must try that peach butter.

Terra Americana

They were pretty amazing and the peach butter was a happy mistake.

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