VEGAN RUGELACH
This recipe is super delicious! It was passed down from my great grandmother to me, and I make it every year now for the holidays! Here's the link to the video: https://youtu.be/W_n-RGrpmno
Provided by ItsRainingFlour
Categories Dessert
Time 2h30m
Yield 35-45 Rugelach, 35 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour.
- *Only add the last cup of flour if your dough is still sticky.
- Wrap the dough in plastic wrap or cover the bowl and place it in the fridge for at least 30 minutes.
- Remove the dough from the bowl and knead.
- Roll out the dough and cut into a rectangle.
- Cut large triangles down your dough.
- Variation #1: To make cinnamon ruglach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough.
- Variation #2: To make the raspberry jam rugalach, spread jam over the dough and then roll up.
- Bake both variations for 25-30 minutes.
- Store in an airtight container on the counter for up to 1 1/2 weeks or freeze for up to 3 months.
Nutrition Facts : Calories 129.9, Fat 8.4, SaturatedFat 2.1, Sodium 96.4, Carbohydrate 12, Fiber 0.3, Sugar 2.4, Protein 1.4
CHEF JOEY'S VEGAN RUGELACH
Make and share this Chef Joey's Vegan Rugelach recipe from Food.com.
Provided by Chef Joey Z.
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again.
- Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this.
- Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours.
- Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside.
- Put your jam into a small bowl and stir it to get any lumps out of it.
- Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn.
- Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
- Set this aside.
- Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do.
- Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
- Roll from the outside in and place with seam side down on your covered cookie sheet.
- Brush with the soy creamer and sprinkle with some sugar.
- Bake for about 20 minutes. Keep an eye on these, they can burn easily.
- Cool on a metal cookie rack.
- Repeat with the second batch of cookies.
- You can also sprinkle other sugars on these, icing, or fruit might be nice.
- Bon Appetit.
Nutrition Facts : Calories 60, Fat 1.5, SaturatedFat 0.2, Sodium 23.1, Carbohydrate 12, Fiber 0.3, Sugar 8.7, Protein 0.6
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