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. It's easy to make and delicious!
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
Chocolate cinnamon filling:
– ½ - 1 cup of canola oil start with ½ a cup and add if your mixture is too thick
– 1 ounce chopped chocolate optional
– egg wash
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.
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 croissant shape.