Rugelach Wedges

Flaky, buttery pastries with tender layers and a warmly spiced filling. Quietly rich, balanced, and inspired by old-world bakery traditions.

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 measuring by volume, 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 denser pastry, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect tenderness and structure. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect softness, spread, and overall texture.

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. If the dough feels too soft, add 1 tablespoon flour. If the dough feels too firm, add a small amount of softened butter or cream cheese.

INGREDIENTS

• Makes approximately 24 rugelach or 12 wedge-style pastries
• 2 cups (250g) Heritage Baker's Flour
• 2 teaspoons baking powder (optional)
• 1 cup (224g) softened butter
• 1 cup (226g) softened cream cheese

FILLING

• ⅔ cup (93g) Homestead Sweetener
• ⅔ cup finely chopped walnuts
• 2 teaspoons cinnamon
• 1 teaspoon molasses (optional)

WEDGE STYLE

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together Heritage Baker's Flour and baking powder, if using.
• Add the softened butter and cream cheese. Mix until smooth and fully combined.
• Allow the dough to rest for several minutes to firm slightly.
• In a small bowl, stir together all filling ingredients. Set aside.
• Divide the dough in half. Roll each portion between sheets of parchment paper or plastic wrap into 9-inch rounds.
• Sprinkle the filling evenly over one round, reserving approximately 2 tablespoons for topping.
• Carefully place the second round over the filling and remove the parchment or wrap.
• Cut into 8 wedges, like slicing a pie.
• Transfer wedges to the prepared baking sheet, spacing approximately 1 inch apart.
• Bake for about 20 minutes, or until just beginning to turn golden.
• Remove from the oven and sprinkle with the reserved filling and additional sweetener, if desired.

ROLLED RUGELACH

For traditional rolled rugelach, add ½ teaspoon xanthan gum to the dry ingredients and follow the instructions above through rolling the dough.

• Divide the 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, creating a small crescent shape.
• Place seam-side down on the baking sheet, spacing approximately 1 inch apart.
• Bake for 20–25 minutes, or until golden brown.
• While still warm, sprinkle lightly with additional sweetener if desired.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.