I’m not religious and haven’t paid much attention to Chanukah since I lived in Toronto with my family. When my grandmother moved into a seniors home last year, she sent me a few things she didn’t need anymore, including an old chanukiah. I felt guilty having it in my home and not using it. And with so many delicious (ahem, fried) Chanukah foods, I thought I’d get into the spirit this year.
We didn’t eat rugelach much growing up – it was a rare treat. Our Chanukah celebrations involved gingerbread menorah, chocolate gelt (money) and latkes.
I’ve always liked these sweet little pastries and was really excited to try this gluten-free version, which I adapted further to be dairy-free and vegan.
I found these rugelach difficult to roll – the dough was so sticky that it kept breaking. We enjoyed them, so it’s not like it was a huge disaster, but I felt like a disappointing failure. Am I the only one who takes it personally when things don’t go as well as you expected in the kitchen?
Look at Shauna Ahern’s version. Go ahead, I’ll wait. They look divine, don’t they? While mine look like they were constructed by a blindfolded five-year-old. Sigh. She makes it look so easy.
Gluten-free and Vegan Rugelach
From Gluten-Free Girl and the Chef
Visit Gluten-Free Girl and the Chef for the full recipe instructions.