Rugelach Wedges
- Oct 7, 2025
- 2 min read
Updated: Apr 4
Flaky, buttery pastries with tender layers. Filled with a warmly spiced filling, quietly rich and balanced.
Forage Baker's Notes
Flour matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend baking by weight whenever possible.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in a dense bake, while spooning may under-measure.
Sweeteners matter, too. Sweeteners significantly affect tenderness and structure. For best results, we recommend Homestead Sweetener or traditional sugar. Substitutions may alter softness, spread, or crumb.
Homestead Sweetener: 1:1 sugar replacement, 140g per cup
Granulated sugar: 200g per cup
Working the Dough
Rested dough is easier to handle and produces cleaner layers.
Chilled dough holds its shape best during rolling and baking.
We recommend baking one test piece before baking the full batch.
Too flat? Add 1 tablespoon flour.
Too firm? Add a touch of softened butter or cream cheese.
Recipe
Makes about 24 rugelach or 12 wedge-style pastries
Ingredients
2 cups Heritage Baker’s Flour (250g)
2 tsp baking powder (optional)
1 cup softened butter (224g / 8 oz)
1 cup softened cream cheese (8 oz)
Filling
⅔ cup Homestead Sweetener (93g)
⅔ cup finely chopped walnuts
2 tsp cinnamon
1 tsp molasses (optional)
VARIATIONS
This dough may also be rolled into a log, sliced, and baked as crisp cinnamon-style cookies. WEDGE STYLE
Preheat oven to 350°F. Line a baking sheet with parchment.
In a medium bowl, whisk together flour and baking powder, if using.
Add butter and cream cheese; mix until smooth and fully combined. Let dough rest a few minutes to firm slightly.
Stir together all filling ingredients; set aside.
Divide dough in half. Roll each portion between parchment or cling wrap into 9-inch rounds.
Sprinkle filling evenly over one round, reserving 2 tablespoons for topping.
Carefully lift the second round onto the filling and remove the wrap.
Cut into 8 wedges, like slicing a pie.
Transfer wedges to the baking sheet, spacing about 1 inch apart.
Bake about 20 minutes, until just beginning to brown.
Remove from oven and sprinkle with reserved filling and granulated sweetener, if desired.
ROLLED RUGELACH
For traditional rolled rugelach, add ½ teaspoon xanthan gum to the dry ingredients and follow directions through Step 5 above.
Divide filling evenly and spread over both rounds.
Cut each round into 8 wedges.
Using a spatula, gently lift each wedge and roll from the wide edge toward the tip, like a small croissant.
Place rolls seam-side down on the baking sheet, spacing about 1 inch apart.
Bake 20–25 minutes, until golden.
While warm, sprinkle lightly with granulated sweetener, if desired.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
