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Apple, walnut rugelach

Gluten free apple walnut rugelah

5 from 2 reviews

This healthy rugelach is made with apples, walnuts and dates for a naturally sweet and sugar-free snack. It’s also gluten free and delicious!

Ingredients

Scale

Dough

  • 1 cup of butter
  • 1 cup of cream cheese
  • Zest from 1 orange
  • 1/2 tsp salt
  • 2 eggs
  • 2 1/4 cup of flour (see notes)

Filling

  • 1/2 cup cream cheese
  • 4 apples, grated
  • 1 tbsp lemon juice
  • 1/4 cup dates, finely chopped
  • 1 tbsp cinnamon
  • 1 cup of walnuts, toasted and chopped

Instructions

  1. Cream the butter and the cream cheese together until smooth and soft. Add in the orange zest and eggs, and beat until well combined. Mix in the flour until a dough is formed. This may require a bit of kneading.
  2. If you want to ferment the dough, leave it to rest at room temperature for 2-6 hours. See notes for more details on fermenting the dough.
  3. To make the filling, mix the grated apple with the lemon juice, cinnamon and ground dates. Then stir in the walnuts.
  4. To form the rugelach, divide the dough into three balls. Roll one ball out into a large circle, it should be about 1/4″ thick.
  5. Spread a layer of cream cheese over the circle, then sprinkle on 1/3 of the filling.
  6. Cut the circle into 8 or 12 triangular wedges (depending on if you want large or small rugelach.)
  7. Carefully roll the rugelach into a crescent shape. Place on a cookie sheet. They can be packed quite closely as they won’t rise too much.
  8. Repeat the process with each of the other two balls of dough.
  9. To get a puffier pastry, chill the formed rugelach for 30 minutes in the fridge before baking.
  10. For a crisp brown exterior, glaze with a beaten egg. Then bake for 20-30 minutes at 375F, rotating half way through to ensure even baking.

Notes

  • I only recommend prefermenting if you are using a gluten free baking flour mix. Don’t preferment with regular flour as it will develop gluten and the rugelach will toughen.
  • Use homemade cream cheese or kefir cheese to ferment the batter. If you are using store-bought blocks of cream cheese, skip the pre-ferment. Also, blocks of cream cheese are also too firm to spread as a thin layer on the dough, so skip that step as well.
  • Chopping dates finely can be tricky, so feel free to use date sugar (affiliate link) instead.
  • For a sweeter pastry replace the chopped dates with a 1/4 cup of brown sugar. If the pastry still isn’t sweet enough, then sprinkle them with icing sugar before serving.

Keywords: sugar-free, gluten-free, healthy, treat, snack, breakfast, naturally sweetened, spring, summer, fall