Rugelach

Makes 24

Note: Use one or both fillings.

2 cups Jeanne's Gluten-Free All-Purpose Flour (see recipe)

Pinch of salt

8 ounces cream cheese, cool but not cold, cut in 1-inch cubes

1 cup unsalted butter, cool but not cold, cut in 1-inch cubes

2 tablespoons sugar

Tapioca flour for dusting

Egg wash: 1 extra-large egg beaten with 1 tablespoon water, optional

Jam filling:

1/2 cup smooth jam

1/2 cup mini-semisweet chocolate chips

Currant-nut filling:

1/4 cup packed brown sugar

1/4 teaspoon cinnamon

1/2 cup dried currants

1/2 cup chopped pecans, walnuts or hazelnuts

1. Mix the flour and salt.

2. Using an electric stand mixer with the paddle attachment, beat cream cheese on medium speed until fluffy, 2 minutes. Add butter; beat until light and fluffy, 2 minutes. Blend in sugar. Add flour mixture; beat until dough comes together in a lump.

3. Use your hands to gather dough into a smooth mass. Divide in half and shape into disks. Use now, or wrap in plastic wrap and chill up to 3 days or freeze up to 6 months. If using right away, refrigerate one disk while you work with the other.

4. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

5. Sprinkle your work surface, rolling pin and dough with a little tapioca flour. Roll dough into a 12-inch circle by giving the dough a roll, turning it a quarter turn and rolling again, lifting and turning until it is 1/8-inch thick.

6. For jam filling, spread 1/4 cup jam over dough, leaving a 1-inch jam-free border around the edge. Cut the dough into 12 equal wedges; sprinkle with 1/4 cup chocolate chips, again leaving a 1-inch border.

7. For the currant-nut filling, combine brown sugar, cinnamon, currants and nuts in a small bowl. Cut dough into wedge; sprinkle with half the filling, leaving a 1-inch border. Use the rolling pin to gently press the filling in.

8. Starting from the wide end, carefully roll each dough wedge, croissant-style. If the dough cracks, just smooth it over and keep going. Arrange the rugelach with the dough end -- the point -- down on the prepared cookie sheet, spacing them an inch apart. Lightly brush with egg wash.

9. Bake until golden brown, 25 to 30 minutes. Immediately remove to wire racks to cool. Repeat process with remaining dough after the baking sheet has cooled completely. Store at room temperature in an airtight container up to 3 days.

-- Adapted from Jeanne Sauvage, "Gluten-Free Baking for the Holidays" (Chronicle, $24.95, 168 pages)