Lunch: Winn's Fig and Pecan Rugelach

Recipe by Robert Landolphi This is a gluten-free variation of the traditional Jewish pastry. Filled with fig preserves, pecans, and brown sugar, they are the perfect treat for a Hanukkah celebration.

This recipe includes superfoods such as:

Cinnamon

Ingredients

2.6 ounces white rice flour (about 1/2 cup)
1.4 ounces sweet white sorghum flour (about 1/3 cup)
1.15 ounces cornstarch (about 1/4 cup)
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
3 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons 1% low-fat milk, plus extra for brushing
1 large egg
White rice flour, for dusting
1/3 cup chopped pecans
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/2 cup kadota fig preserves, melted
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Instructions

Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, xanthan gum, baking powder, and salt in a medium bowl, stirring with a whisk.
Place cream cheese, butter, and 2 tablespoons granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add 2 tablespoons milk and egg; beat until blended. Add flour mixture, beating until blended. Turn dough out onto a well-floured surface; knead until smooth and elastic. Divide dough into 2 equal portions, shaping each into a disc. Wrap each in plastic wrap; chill at least 3 hours.
Preheat oven to 375 °.
Combine pecans, brown sugar, and 1/8 teaspoon cinnamon in a small bowl. Place 1 dough disc onto a piece of well-floured parchment paper. Cover with an additional piece of floured parchment paper. Roll dough, still covered, into a 10-inch circle. Remove top sheet of paper; spread 1/4 cup melted preserves over dough. Top preserves with half of pecan mixture. Cut circle into 8 wedges. Beginning with long side, roll up each wedge. Place rolls, point sides down, 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough disc, preserves, and pecan mixture.
Combine 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon in a small bowl. Brush each rugelach with milk; sprinkle with sugar mixture. Bake at 375 ° for 24 minutes or until golden brown. Cool completely on pan.

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