Chocolate gluten-free rugelach form a chocolate crescent with flaky, buttery layers and the faint whiff of cinnamon. A gluten-free version of a typical Israeli sweet, though these taste just as good when made with all-purpose flour.
"When I'm feeling blue, I just stop at a bakery and get myself an espresso and a small, shiny, warm chocolate rugelach. And then nothing in the world can hurt me."
When I was 24, this little piece of advice from my mother practically saved my life.
I spent that year walking around in a daze, feeling as though someone punched me very had in the guts. All it took to bring me down was one man with sad blue eyes and a move from a place I loved and hated simultaneously. And I just couldn't get myself back up.
The lone moments of reprieve in a long, trying year came courtesy of those fleeting bites of chocolate rugelach, grabbed at gas stations, bakeries, central bus stops. Eaten on the sly, on the go, anywhere I could. A small balm to the soul in the shape of a chocolate crescent with flaky, buttery layers and the faint whiff of cinnamon.
I had many opportunities to indulge myself. There is no image more endemic to Israel than mounds of shiny, puffy rugelach (though not gluten-free rugelach!), spilling on the counters of bakeries and coffee shops and even market stalls. They are the ultimate Israeli sweet treat, eaten for breakfast, dessert, or alongside that 4pm cup of coffee.
And while they may not have been good for my waist, these chocolate rugelach were good to every other part of my being. Biting into one of these, warm out of the oven, letting the chocolate smear all over my hands, licking my lips to catch every last crumb - those were the moments I lived for, the little joys I swore by.
Like mother, like daughter.
Of course, now I know that the gluten I was eating in each of these chocolate rugelach was actually hurting my body. That the pains I often felt were not just the dull residue of a broken heart. So last week, I made myself a giant batch of chocolate gluten-free rugelach, and I went to town.
And they were every bit just as glorious as I remembered. (It should be noted that the recipe I have below works just as well for regular rugelach as it does for gluten-free rugelach - I've had several taste testers attest to this.)
Everybody knows that the best cure to a broken heart is chocolate. Now, you know that given enough chocolate gluten-free rugelach, event a broken soul can be mended.
Israeli cinnamon chocolate gluten-free rugelach {Gluten-free}
Ingredients
Cream cheese dough:
- 1 cups 130 grams gluten-free flour mix (or regular all-purpose flour if gluten is not a concern)
- A pinch fine sea or table salt
- ¼ pound 112 grams, or one stick unsalted butter, cut into cubes
- ¼ pound half of a 225-gram package cream cheese
Chocolate cinnamon filling:
- 1 cup of high-quality cocoa powder
- 2 TBs cinnamon
- ⅔ cup of sugar
- ½ - 1 cup of canola oil start with ½ a cup and add if your mixture is too thick
- 1 ounce chopped chocolate optional - this just adds more chocolate, and isn't necessary
- egg wash 1 egg, scrambled and 1 teaspoon milk or water, mixed together
Instructions
- Combine all dough ingredients in a food processor. Pulse until they all combine into a large ball. Dump out onto a large piece of plastic wrap and form into a flattish disc. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
- Heat oven to 375F degrees and line a couple baking sheets with parchment paper or nonstick baking mats.
- Stir cinnamon, cocoa, sugar and oil together in a small dish.
- Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using, sprinkle with chopped chocolate.
- Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc.
- Arrange rugelach on baking sheet. Coat with an egg wash.
- Bake at 375F for 18-20 minutes.
- Serve cinnamon chocolate rugelach warm or in room temperature, though they're best when eaten straight off the pan.
Video
P.S. - Montrealers, this one is for you! In exactly a week from now, I will be hosting an interactive workshop centered on the Middle Eastern mezze platter as part of the Jewish Food Project. It'll be a showcase of my book, Middle Eastern Small Plates, and a chance to bring to life one of my favourite things: a cookbook shop! So if you're looking for a fun, casual night that will enable you to get your hands a bit dirty and your bellies full, sign up - I'd love to see you there.
Helen @ Scrummy Lane says
Oh yes, chocolate definitely can mend a broken heart!
What a beautiful blog... and equally as beautiful post. Lovely to have 'met' you!
P.S. I've visited Israel twice and was bowled over by the wonderful fresh produce there, especially the salads. Just fabulous!
kseniaprints says
A pleasure to meet you, Helen! The food in Israel is truly the best - pastries, produce and dairy products. I miss it dearly every day.
Melissa says
I agree, chocolate does make everything better. I've never had these pastries but they look incredible! I have to give them a try. Sorry for your suffering but happy you had something to make you feel a bit better 🙂
kseniaprints says
Suffering makes us stronger - as does an intake of good food. Rugelach are a great, simple pastry that I strongly recommend to everyone 🙂 Thank you so much for visiting!
Renee says
I believe that food creates an amazing connection between body and soul. It's one of the few things in this world that can care for both at the same time, providing needed comfort and giving you the strength to go on. However, I can't believe these are so simple to make! I absolutely love that you had a treat so simply when you needed it. I'm adding this to my shopping list and making these this weekend - I think they will be perfect for brunch.
kseniaprints says
Yay! I am so glad I convinced you to give rugelach a try. They really are just about the simplest thing you can make - I would know, as I made about 6 batches last week in testing for this recipe! And I couldn't agree more - I often find that the most magical connections, the best healing moments of my life were done through food.
Berta says
Ooooh these look so scrumptious!! And very similar to the rogaliki that my dad loves so much and that we (my sisters and I) used to make with him when we were little 🙂
kseniaprints says
They are indeed called rogalicki - an Eastern European Jewish delicacy that became an Israeli favourite (rugelach is a Yiddish word)! There you go 🙂
Jill says
Chocolate and cinnamon. I bet these are delicious! I'm going to try them (the non-gluten free version) 🙂
kseniaprints says
Hahah, the beauty of this recipe is that it's easily convertible based on your dietary restriction. I also make mine nut-free to make it easier on people!
Sarah @ Champagne Tastes says
Oooo these look amazing! They remind me of pain au chocolat that I had in Paris.. I miss Paris and the chocolatey goopy bread. This blog post was lovely- it's so true- chocolate can save your life. Or at least your mind. I'll try these as soon as I'm able- they look fantastic!
kseniaprints says
Let me know if you give these a try - they just might save your life (and mind) 😉 They're not as elaborate as pain au chocolat, and the dough isn't as flakey... But the taste is honestly incredible, and they're MUCH simpler to make.
Dorothy at Shockingly Delicious says
Your rugelach are simply PERFECT!
kseniaprints says
Thanks so much, Dorothy! Glad you liked them 🙂
Kendra says
I think that food can make my mood change for the better instantly too…. especially when I am eating delicious chocolate treats like this one! Thanks for sharing and I am glad that I found your blog!
kseniaprints says
Chocolate was developed as a tool for religious ceremonies, something that helped people lose their senses in a trance to the gods... So I am not surprised it has such healing effects on the rest of us plebes 🙂
Immaculate says
I always grab a few when ever am at my neighborhood bakery- It's a Jewish bakery and they have tons of rugelach on display . I love them! But just haven't tried making them at home. Now I don't have any excuses.
Totally agree with you Baked goods help ease the pain. I have been there....
kseniaprints says
You're so lucky to live near a Jewish bakery! Have you ever tried babka?? That's another favourite.
If you give these homemade ones a try, let me know how it goes!
Milena says
Looks youmm but how do you make the dough without a food processor?? Thanks in advance 🙂
kseniaprints says
Hello Milena! If you don't have a food processor or a high-speed blender, then you can cut the butter, flour and cream cheese together using a pastry cutter or two knives. It should resemble a coarse meal the size of peas, that will clump easily together into a ball.
Let me know if that's unclear, or if you have any additional questions!
Milena says
Thanks! Will try 🙂
Thalia @ butter and brioche says
love rugelach. never tried them gluten-free before! thanks for the inspiration!
kseniaprints says
I bet these would look much, much better if you made them 😉
Sarah says
Whoa. I want.
kseniaprints says
I'd ship you some if they weren't fragile....
Janelle says
Hey!
I would love to make these for the holidays but I’m also dairy free. Do you know if I can use a dairy free substitute for the butter (like earth balance)?
Fingers crossed, this recipe looks insane!
kseniaprints says
The butter, for sure! I would also try tofutti or another brick vegan cream cheese to replace the cream cheese!