Passover and Rest-of-year

Ingredient Amount and Instructions
butter or margarine 1/2 cup - cream with the following three other ingredients in a bowl with a spoon
light sour cream 1/2 cup
potato or corn starch 1/2 Tablespoon
sugar - white or brown 3 Tablespoons
egg 1 - add and mix
xanthan gum 1 teaspoon - add and mix with
gluten-free flour - any kind 2 cups
 baking powder  3/4 teaspoon (omit this for Passover)

Hand knead a few times

  Divide the dough in half. roll or pinch the dough into a long rectangle, short ends on either side of you. I put down a little of my gf flour on the counter and used my favorite wooden rolling pin, turning over the dough only once. don't make the dough too thin or you won't be able to work with it. top with your favorite filling.

I spread a layer of margarine on the dough and then topped with my pre-mixed sugar/cinnamon. Sometimes I also add allspice, etc. I thought I was quite generous in the amount I put on the margarine but was told that more would have been good too. The problem is that if you get on too much, it all falls out as you roll the log. I forgot to add the chopped nuts, so these are pretty simple. Leave about 1/2" of dough on the long side furthest from you unbuttered and untopped.

jam Use a thick preserve here. Jam or jelly will be too runny. Apricot is also too runny unless you just add chopped fresh cots. I did not butter this dough. Spread the preserves generously but again, not overly much. Then sprinkle with cinn/sugar, currents (an easier size to cut than raisins), and finely chopped nuts (if you remember)
  Beginning with the long side nearest to you, tightly roll the dough/filling into a log shape. Pinch shut the ends and gently use a finger to seal the untopped edge to the log. I start rolling from one of the side edges of dough and gently work my way down the long side to the other end. if you don't roll it snugly, the filling will fall out in baking.
  Now line a baking sheet with parchment paper and preheat oven to 350°F. This will register on a convection oven as 325°F. without moving your log, take a sharp knife and cut into slices to whatever width you like. I placed the cinnamon/sugar slices straight up on the cookie sheet, with the sealed edges on the bottom. you can cook these at this point, or wait until you prepare the second half of the dough. bake at 350°F for 20-25 minutes.
  For the jam filling I maintained the log shape and put the intact roll on the cookie sheet. The inside of the dough will not fully cook in 20 minutes. after this initial time, I sliced them and placed them jam side down on the parchment paper and sprinkled with the forgotten nuts. I baked them on their sides like this until they looked done.
  After baking, move to a cooling rack, unless you absolutely need to have one hot. Don't burn your mouth on the hot preserves. store airtight. If they last more than a day, either freeze or gently reheat before serving.
  ~Hallie Dolcourt