Chocolate Cinnamon Rugelach
One of the ancient pastries, but a goodie! The croissant is a descendent of this flaky pastry often served during Hanukkah and other Jewish holidays. Enjoy them with any filling or Steve's Favorite, chocolate and cinnamon!
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Servings: 10 1-inch Pieces
Prep Time: 90 Minutes Minutes
Bake/Cook Time: 40-45 Minutes Minutes


Rugelach Dough:




3/4 Cup

Steve's GF Cake Flour Blend


1/4 teaspoon



3 Tablespoons (46 grams)

Butter, cold


4.5 oz (130 grams)

Cream Cheese, cold


7 Tablespoons (100 grams)

Water, cold





2-4 Tablespoons

Unsalted Butter, melted and slightly cooled


1/3 Cup



1 Tablespoon



1/3 Cup

Mini chocolate chips


  1. In a mixing bowl combine Steve’s GF Cake Flour Blend and salt. Cut butter and cream cheese into cubes and add to mixing bowl.
  2. Mix with paddle attachment allowing the butter and cream cheese to break up and distribute throughout the flour. Mix for about 1-2 minutes on low. Fats should be mostly broken up and flour just starting to clump together.
  3. At this point add all the water at once and allow to mix. Ingredients should come together into a very sticky dough. Remove from bowl and knead lightly on work surface to bring dough together.
  4. Working on parchment or plastic wrap, dust your surface well with white rice flour. Place dough on floured surface and begin rolling out dough, dusting with additional flour as necessary to prevent sticking. Roll dough out to a 10x10” square. Mark dough at 5 inches on the right and left side and cut across through both marks. At this point you should have two 5x10” rectangles.
  5. For filling melt butter and allow to cool slightly. Combine cinnamon and sugar together and in a separate bowl measure out chocolate chips.
  6. Brush off any excess flour from dough and then coat both halves with melted butter leaving about 1/4 inch dry along bottom of each strip. Sprinkle cinnamon sugar on top of melted butter on both strips of dough. Lastly sprinkle mini chocolate chips evenly over cinnamon sugar.
  7. Begin rolling up each half of dough as tightly as possible starting from the top. The bottom strip of dough that was left dry can be brushed with a little water to secure the rugelach closed when rolled up.
  8. Once finished cut each roll into 5 equal pieces and place on a sheet pan and in the freezer.
  9. Preheat oven to 350F while chilling rugelach. When oven is preheated remove rugelach from freezer and brush with egg wash immediately before baking.
  10. Bake for 40-45 minutes until browned and crisp on the outside. Rotate pan halfway through baking for even color.

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