Rugelach-Cinnamon Walnut, Almond and Plum Jam

Name: Rugelach-Cinnamon Walnut, Almond and Plum Jam
Total time: 1200 s
Yield: 36-small-or-24-
Cuisine: Indian
Ingredients: 2 cups flour (280 Grams) Bob's Red Mill 1:1 gluten free mix; ¼ t baking powder; 1/4 teaspoon salt; 1 teaspoon gelatin granules; 4 tablespoons butter (frozen is best) in pats; 4 oz cream cheese in one inchs cubes; 1 ½ teaspoons vanilla vanilla extract sugar paste or 1 teaspoons extract and 1 t; 4 tablespoons water

Jean Layton @cook_7838092

Gluten-free rugelach seemed like an oxymoron till a dear friend was generous enough to share her Aunt's favorite recipe.
For everyone who hasn't lived near a big enough Jewish community, rugelach are a wonderful classic little pastry of Ashkenazic origin.
Typically bite sized or perhaps two bites, they are rich buttery and cream cheese based dough that bakes into a lovely short dough filled with sweet or savory fillings.
My friend made hers with goat cheese and goat butter since her son can't have cow dairy. Me, I made mine with cream cheese and butter the classical way. There truly isn't a way to avoid the use of some sort of dairy, the vegan alternatives just don't work.

There is some rest time involved to allow the butter and cream cheese to hydrate the gelatin completely and chill the fats so they puff in the heat of the oven. Make sure to have the butter really cold. I freeze mine.
They were terrific! Lots of intense buttery flakiness and slightly sweet interiors. I can't wait till I need the perfect hostess gift to make these again.
Enjoy!

Jean Layton @cook_7838092

Saved

Ingredients

20 mins

36-small-or-24-

2 cupsflour (280 Grams) Bob's Red Mill 1:1 gluten free mix
¼ tbaking powder
1/4 teaspoonsalt
1 teaspoongelatin granules
4 tablespoonsbutter (frozen is best) in pats
4 ozcream cheese in one inchs cubes
1 ½ teaspoonsvanilla vanilla extract sugar paste or 1 teaspoons extract and 1 t
4 tablespoonswater

Saved

Steps

20 mins

1

In food processor bowl-combine flour, baking powder and gelatin.
2

With motor running, drop butter and cream cheese cubes through intake hole.
3

Let dough work till it gathers into a squishy barbell-shaped mass. Turn it over and work for another couple of minutes. This insures that the cream cheese and butter are really incorporated.
4

Shape into 3 equal sized patties, wrap in plastic wrap and chill ½ hour. Prepare fillings.
5

Preheat oven to 425.
6

Roll out dough into circle 10” in diameter or so.
7

Cut into 8-12 pie shaped pieces.
8

½ inch in from the outer edge, place filling in a circle.
9

Roll each pie wedge into the center, the filling will spill out a bit, but those crispy parts are some of the best.
10

Bake in 425 degree oven for 10-15 minutes or till golden brown.