Gluten Free Rugelach (can be made Dairy and Egg Free)

 Bake at 350 degrees for 10-15 minutes or until done.

 Rugelach pastry

1/2 cup butter (or 1/4 cup Earth  Balance margarine - 1/4 cup coconut oil for dairy free - I used salted grass fed butter)

1/2 cup cream cheese (or Daiya or other dairy free cream cheese for dairy free- I used Daiya cream cheese)

1 tsp vanilla (could use almond flavor )

2 TBSP sugar

pinch of salt (not necessary if using salted butter)

1 3/4 cup gluten free flour (I used Bob's Red Mill 1 to 1 GF flour) (or can substitute 1/2 cup pecan flour plus 1 1/4 gf flour)

very cold or ice water

1 small egg (optional or add dairy free milk or "flax egg")

Roll out and fill and roll rugelach as you like.

Fillings

Rugelach fillings are endless

I used 4 jams, (pineapple passion fruit, strawberry, raspberry, orange marmalade) raisins, brown sugar, cinnamon and chopped walnuts 

Traditional  is cinnamon sugar. 

Can add chocolate white/dark, any nut type, any jams, jelly, figs, pie fillings, any dried fruits, babka filling.