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 fertility superfoods such as:

Cinnamon

Health and fertility benefits of Winn's Fig and Pecan Rugelach

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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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