8 Ingredient Gluten-Free RUGELAH!

G-F Ruggelah


Do you love Rugelah Cookies as much as I do and want a Gluten-Free version? Well, here you are, my “Sweet tooth” friends!
(I’ve told you my family has the worst sweet tooth syndrome ever! I believe it can be traced back to my late father, who was known for leaving a market with 3 or 4 boxes of cake!)

But I digress… anyway, here’s a “Semi-homemade” recipe for Gluten-Free Rugelah that calls for only 8 ingredients. And they’re not exotic, don’t worry.

You’ll use a boxed Gluten-Free Pie Crust mix, but the filling is all you, kiddo! Don’t be fearful of handling a pie crust. In this you’ll use small portions of the dough, roll it out and make 3 or so cookies at a time. Thus making handling soo easy! So, let’s get started!

Half of the pie crust mix yielded 15 cookies. I advise using half, until you’re feeling confident, in which case, you can repeat this in a few days! If you can wait that long. They are very addictive!!


Half pkg of Gluten-Free Pie Crust Mix. (I used Bob’s Red Mill today)
Use half of the ingredients called for in their recipe on the pkg. That ingredient was sweet butter, or a substitute of your choice.
Cold water, as directed.


¼ cup Granulated Sugar
¼ cup Light Brown Sugar
¼ teas. Cinnamon
1/3 cup Raisins. Cut each in half, or chop with a knife
½ cup Seedless Peach Preserves. Apricot can also be used if you prefer.
¼ cup Minced Walnuts. Optional

Cold water for sealing cookie before baking.
Some Gluten-Free All Purpose Flour to dust the rolling pin, piece of dough and the surface. Maybe ½ cup .


Preheat oven to 350 degrees.
The Gluten-Free Pie Crust Mix will call for preparing the dough, and then chilling in the fridge for 1 hour or up to overnight. I did this after a few hours of chilling.
Follow their directions for the dough. Wrap in plastic wrap, then chill.


Easy as pie! In a small bowl, add everything but the preserves.
Stir those dry ingredients until well combined.

When you’re ready to use the dough, remove from the fridge, and get your surface ready.
Whether it’s a board, or your counter (for a counter: cover it with plastic wrap or parchment paper), you need the flour to dust everything used: the rolling pin, surface and pieces of dough.

Take the dough and cut into 4 sections. Work with 1 portion at a time.
Form the piece into a ball with the palms of your hands, then flatten and place on the surface that’s already dusted lightly.
Lightly dust the top of the dough.
Lightly dust the pin.

Roll out to make a piece that’s about 8 inches. We’ll repeat this several times. It’s easier to make these with small portions of dough, as we said. Make it about 1/8 in. thick.

Then cut the dough into 3 strips, equal in width.
Put a portion of the sugar/raisin mixture, about 1 teaspoonful, in the center of each strip.
With a teaspoon, place a blob of preserves on top of that. Maybe ½ tablespoon of preserves.

Gently fold the short end up over the filling, and dab the edge with a small bit of water. You can use you fingertip for that. It’s not a lot of water, but it “seals” the dough.
Then fold over the other end and place on top of the dampened corner. Press very gently so it seals.

Place on a Parchment covered baking sheet, with the seam side down.

Repeat with all until you’ve used up all of the dough.
When they are all placed on the baking sheet, take a little water or an egg wash, and lightly brush the tops. (egg wash is 1 egg beaten in a small bowl or cup with ¼ cup water.)
Sprinkle some more of that sugar mixture on top, without the raisins.
Bake at the 350 degrees for about 15 to 20 minutes.
Ovens vary so watch them until tops are light golden in color.

Carefully remove from sheet when cooled for 15 minutes.
Store airtight, if no one gobbles them up, that is!

They are Semi-Homemade, but I won’t tell if you don’t!!



  1. mel says

    Can’t wait to try this recipe. I love rugelach. My local deli has raspberry/apricot/cinnamon varieties and your recipe lends itself to multi filling options. I’m ready to push the print button and get to the kitchen for baking. Thanks Annette for another great recipe.

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