Flaky Chocolate Croissant


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

Cream cheese dough: – 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

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.

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 croissant shape.

Arrange croissants on baking sheet. Coat with an egg wash.  Bake at 375F for 18-20 minutes.

Serve cinnamon chocolate croissant warm or in room temperature, though they're best when eaten straight off the pan.

Bon Appetit!