Gluten Free Apple Butter Rugelach Food

GLUTEN-FREE APPLE BUTTER RUGELACH

Steps:

• Step 1 Combine the flour, 1 tablespoon sugar, ½ teaspoon cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until just combined. Step 2 Add the butter and cream cheese to the bowl and turn mixer on low speed. Mix until dough just comes together. Step 3 Turn dough out onto a large piece of plastic wrap and form into a rectangular shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight. Step 4 Remove dough from the refrigerator when ready to bake, cut into two even pieces Step 5 Roll each piece of dough into a 12"x4" rectangle between two pieces of parchment paper. Step 6 Spoon ¼ cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3" of bare dough around the perimeter. Step 7 Sprinkle the cacao nibs evenly over the apple butter on each piece of dough. Step 8 Roll the dough working with the long end and rolling towards you creating a 12" log. Place seam side down on parchment paper and chill in the freezer for 15 minutes. Step 9 Preheat oven to 350°F. Step 10 Combine remaining tablespoon sugar, remaining ¼ teaspoon cinnamon, nutmeg and cloves in a small bowl. Step 11 Remove dough from the freezer, brush each log with the milk then sprinkle evenly with the cinnamon sugar mixture. Step 12 Cut into 1 inch pieces using a sharp knife and place seam side down on a parchment or silpat lined baking sheet. Step 13 Bake for 20-22 minutes until golden brown around the edges. Step 14 Transfer to a wire rack to cool and store in an airtight container.

APPLE BUTTER RUGELACH

Steps:

• Prepare the dough: In a stand mixer or in a large bowl, using a handheld mixer, on medium, beat the butter, cream cheese, sugar, vanilla and salt until fluffy, about 2 minutes. Add the flour and beat until just combined. Don't overwork it. Tip the dough out onto a piece of plastic wrap and press it together into a ball, using the wrap to help. Divide the dough in half. Shape each half into a 6-inch circle and wrap each with plastic wrap. Refrigerate for at least 2 hours and up to 3 days. (Dough can be frozen for up to 3 months.)
• In a small bowl, mix together the apple butter, honey, sugar and cinnamon. Set aside.
• On a floured surface, roll one slab of dough out to a 11-inch circle with neat edges. (If, at any point, the dough becomes too soft, you can transfer it to a parchment-lined baking sheet and pop it in the fridge for a few minutes.) Spread half of the apple butter mixture on the top of the dough, leaving a 1/4-inch border. Sprinkle with half of the walnuts and half of the currants. With a pizza wheel or sharp knife, cut the dough into 16 equal triangles. Starting from the wide end, gently roll each triangle up and tuck the end under. Transfer to a parchment-lined rimmed baking sheet, at least 1 inch apart. Refrigerate for 15 minutes. Repeat with the remaining dough, apple butter mixture, nuts and dried fruit, and transfer to another prepared sheet. Refrigerate until cold, about 15 minutes.
• Heat oven to 375 degrees. Brush each cookie with the egg wash and sprinkle with sugar. Bake until they are puffed and golden brown, 15 to 20 minutes, rotating the sheets once. Transfer the sheets to a rack to cool.

GLUTEN-FREE APPLE BUTTER RUGELACH

Steps:

• Combine the flour, 1 Tbsp. sugar, 1/2 tsp. cinnamon and salt in a stand mixer using the paddle attachment. Mix until just combined.
• Add the butter and cream cheese to the bowl on low speed. Mix until the dough comes together.
• Turn dough out onto a large piece of plastic wrap and form into a rectangle shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
• Remove dough from the refrigerator when ready to bake, cut into two even pieces. Roll each piece of dough into a 12x4 inch rectangle between two pieces of parchment paper.
• Spoon 1/4 cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3 inch of bare dough around the perimeter.
• Sprinkle the chocolate chips evenly over the apple butter on each piece of dough.
• Roll the dough, working with the long end and rolling towards you creating a 12 inch log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Combine the remaining 1 Tbsp. sugar, 1/4 tsp. cinnamon, nutmeg and cloves in a small bowl.
• Remove dough from the freezer, brush each log with milk then evenly sprinkle with the spice mixture.
• Slice into 1 inch pieces using a sharp knife and place seam side down on a parchment lined baking sheet.
• Bake for 20-22 minutes or until golden brown around the edges.
• Transfer to a wire rack to cool, and store in an airtight container.