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Gluten-Free Apple Butter Rugelach

This traditional rugelach with apple and cinnamon flavors from Musselman’s Apple Butter, is given a modern twist using gluten-free flour.

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  • 1 cup gluten-free flour
  • 2 Tablespoons sugar, divided
  • 3/4 teaspoon ground cinnamon, divided
  • pinch of salt
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup MUSSELMAN’S® Apple Butter
  • 3 Tablespoons cacao nibs *see footnote for substitution
  • 2 Tablespoons milk
  • 1/8 teaspoon ground nutmeg
  • pinch of cloves


  1. 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.

  2. Step 2
    Add the butter and cream cheese to the bowl and turn mixer on low speed. Mix until dough just comes together.

  3. 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.

  4. Step 4
    Remove dough from the refrigerator when ready to bake, cut into two even pieces

  5. Step 5
    Roll each piece of dough into a 12”x4” rectangle between two pieces of parchment paper.

  6. 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.

  7. Step 7
    Sprinkle the cacao nibs evenly over the apple butter on each piece of dough.

  8. 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.

  9. Step 9
    Preheat oven to 350°F.

  10. Step 10
    Combine remaining tablespoon sugar, remaining ¼ teaspoon cinnamon, nutmeg and cloves in a small bowl.

  11. Step 11
    Remove dough from the freezer, brush each log with the milk then sprinkle evenly with the cinnamon sugar mixture.

  12. Step 12
    Cut into 1 inch pieces using a sharp knife and place seam side down on a parchment or silpat lined baking sheet.

  13. Step 13
    Bake for 20-22 minutes until golden brown around the edges.

  14. Step 14
    Transfer to a wire rack to cool and store in an airtight container.

Ingredient Substitution:

If you can't find cacao nibs, mini chocolate chips will work. They will melt unlike the cacao nibs so you won't have the same crunchy texture. Chopped nuts like pecans or walnuts are also a great substitution.

What others are saying about this recipe

  1. Marisa Pasekoff says:

    There is cream cheese in the ingredients but I do not see it in the recipe.

    1. Musselman's says:

      Marisa, thank you so much for catching our typo. The cream cheese is added with the butter to form the dough. We have made the correction. This is a really delicious recipe.

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