***This recipe includes gluten, dairy, and eggs but can easily be made gluten-free, egg-free and/or dairy-free – see gluten, egg and dairy substitution options in ingredients***
Ingredients
Dough:
- 1 cup butter*** (for dairy-free use Earth Balance Margarine or Becel VEGAN margarine or your favourite butter substitute)
- 1 cup cream cheese*** (for dairy-free I like to use Tofutti brand – or substitute with your favourite non-dairy cream “cheese” substitute)
- 1/2 tsp table salt
- 2 cups all-purpose flour*** (substitute with gluten-free flour for gluten-free option)
Allow the butter and cream cheese to soften at room temperature – not necessary for margarine if using as substitute as it is already soft.
Filling:
- 2/3 cup seedless raspberry jam
- 2/3 cup white sugar
- 1 tbsp cinnamon
- 3 tbsp crushed flax seeds (I use Omega Nutrition Brand -ensure that whichever brand you use they are nut-free and allergy safe for your particular allergens- often warrants a phone call!)
- 1/2 cup Enjoy Life Brand Dark Chocolate Morsels (or finely chopped allergy-safe chocolate of your choice)
Glaze:
- 1 large egg yolk*** (for egg-free use my Flax Seed Egg Replacer Recipe )
- 1 tsp water
- Coarse Sugar or more of same Cinnamon-Sugar mixture from above
Directions
- Beat butter (or margarine substitute), and cream cheese together using an electric mixer until light and fluffy. Add salt and flour, stirring at lower speed until just blended. **Do not overmix**
- Transfer dough to a sheet of plastic wrap, shape into a flat disc, wrap and put in the fridge to chill for at least two hours.
- Heat the raspberry jam in a small saucepan over medium heat until it simmers. Remove from heat and set aside. It will be nice and thin and easy to spread now.
- In a small bowl combine cinnamon and sugar.
- In another small bowl mix your egg yolk and water (or Replacer and water).
- Line cookie sheets with parchment paper.
- Dust your counter with flour for rolling the dough once it’s sufficiently chilled.
- Preheat your oven to 375 degrees.
- Divide your chilled dough into thirds. Place the first third on your floured work surface and roll it out using a rolling pin (or drinking glass) until it is a circle of approx. 12″ in diameter – it doesn’t have to be perfect – look at mine below!
- Using a spoon, spread a third of the raspberry jam onto your dough
- Sprinkle 3 tbsp of cinnamon-sugar, 2 tbsp chocolate, and 1 tbsp ground flax Seed (remember 3,2,1!)
- Using a pastry wheel (or in my case a pizza cutter!) slice the dough into 16 equal sized triangular slices (like a pizza!)
- Roll from the outside edge towards the centre into mini croissant type shapes and transfer to your parchment lined baking sheet, spacing them about ” apart. Keep the pointed end/tip of the rugelach towards the baking sheet so they don’t unravel while baking.
- Brush with egg-wash and sprinkle with cinnamon-sugar or coarse sugar.
- Bake the first batch at 375 degrees for 20-25 minutes or until puffy and golden brown.
- Repeat steps 9-15 with the second then third dough portions until you’ve baked them all.
- Transfer rugelach from the parchment paper to cooling racks while still warm to prevent sticking.