Vegan Rugelach Cookies

This has been such a busy month for me, and it’s only going to get busier. That’s why I’ve been posting less frequently than I usually do. This will probably be my last post for January, but in February I’ll be back with some tasty recipes. February is “National Hot Breakfast Month“. Yes, it seems there is a month for everything! So I’ll be dedicating the month to vegan breakfast recipes. Keep an eye out!

In the meantime, here is a recipe for vegan rugelach. The original recipe is by Lora Brody and is included in the book “Rose’s Christmas Cookies” by Rose Levy Beranbaum. I adapted the recipe to be vegan and they came out really well. I made them over the holidays, but they are good any time of year!

Ingredients:

Dough

1 (8-ounce) package vegan cream cheese (I used Tofutti)
1 cup vegan butter
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups bleached all-purpose flour
1/4 teaspoon salt

Filling

1/4 cup + 2 tablespoons granulated sugar
1/4 cup (firmly packed) light brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup coarsely chopped walnuts
1/2 cup apricot preserves

Directions:

  • You can use either an electric mixer or a food processor for this recipe. Cream the vegan cream cheese and vegan butter together until well blended and smooth.
  • Mix in the sugar and vanilla extract.
  • On a lower speed, mix in the flour and salt until incorporated.
  • Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.
  • While your dough is chilling, you can make your filling. In a medium bowl, combine the sugars, cinnamon, raisins, walnuts, and apricot preserves and stir with a spatula or fork until well mixed. I also made a second filling with chopped chocolate chips, blackberry jam and chopped walnuts, which turned out really well. Feel free to experiment with your own filling ideas.
  • After a couple hours, remove the dough one portion at a time from the refrigerator and allow it to sit on the counter for a couple minutes or until it is malleable enough to roll. Preheat the oven to 350°.
  • Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to about 1/8-inch thickness. Using a sharp knife, cut the dough circle into 12 triangles or pieces like pie wedges.
  • Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on greased baking sheets.
  • Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.


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