Dairy-Free Classic Rugelach

Delight in the comforting nostalgia of rugelach with a modern twist in this Dairy-Free Classic Rugelach recipe. Perfectly flaky and tender, these crescent-shaped pastries are made with a coconut oil-based dough, eliminating dairy without sacrificing richness. Filled with a warm cinnamon-brown sugar blend, crunchy chopped walnuts, and sweet raisins or dates, each bite combines textures and flavors that capture the essence of this traditional treat. Easy to prepare with simple pantry staples, this recipe is entirely plant-based, making it an ideal choice for those with dietary restrictions. Whether served warm from the oven or enjoyed at room temperature, these dairy-free rugelach are a delightful addition to holiday platters or any special occasion.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 24

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup coconut oil, solidified
• 3 tablespoons granulated sugar
• 0.25 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 tablespoons dairy-free milk
• 1 teaspoon cinnamon
• 0.5 cup brown sugar
• 0.5 cup chopped walnuts
• 0.5 cup raisins or chopped dates
• 1 tablespoon water

Directions

Step 1

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2

In a large bowl, beat the solidified coconut oil and granulated sugar together until light and fluffy.

Step 3

Add the applesauce and vanilla extract to the coconut oil mixture, mixing until well combined.

Step 4

Gradually add the flour mixture to the wet ingredients, alternating with the dairy-free milk, until a dough forms.

Step 5

Divide the dough in half, shape into two disks, and wrap each in plastic wrap. Refrigerate for at least 1 hour.

Step 6

While the dough chills, mix together the brown sugar and cinnamon in a small bowl. Set aside.

Step 7

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 8

Lightly flour a work surface and roll out one dough disk into a circle about 1/8-inch thick.

Step 9

Sprinkle half of the cinnamon and brown sugar mixture over the rolled-out dough, then evenly distribute half of the chopped walnuts and raisins over the top.

Step 10

Gently press the filling into the dough, ensuring even distribution.

Step 11

With a pizza cutter or a sharp knife, cut the circle into 12 equal wedges.

Step 12

Starting from the wide end of each wedge, roll them up towards the point to form a crescent shape.

Step 13

Place the rugelach, point-side down, on the prepared baking sheet. Repeat with the second dough disk.

Step 14

Lightly brush the tops of each rugelach with water to help them brown.

Step 15

Bake the rugelach in the preheated oven for 20-25 minutes, or until golden brown.

Step 16

Remove from oven and allow to cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	(726.7g)

Amount per serving	% Daily Value*
Calories	3003.7

Total Fat 161.5g	0%
Saturated Fat 102.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1086.7mg	0%
Total Carbohydrate 375.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 164.7g
Protein 37.4g	0%

Vitamin D 12.5IU	0%
Calcium 239.3mg	0%
Iron 15.0mg	0%
Potassium 1299.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 4.8%

Carbs: 48.4%