Vegan Classic Rugelach

Indulge in the rich, flaky layers of this Vegan Classic Rugelach, a plant-based twist on the beloved buttery pastry. This recipe combines a tender, vegan cream cheese dough with a sweet and spiced filling of cinnamon, brown sugar, chopped walnuts, raisins, and a touch of tangy apricot preserves. Each crescent-shaped cookie is hand-rolled for a rustic charm and baked to golden perfection. Whether served as a holiday treat, paired with a warm cup of tea, or gifted to loved ones, these dairy-free delights are both timeless and irresistibly delicious. Simple yet elegant, this vegan rugelach is the perfect way to satisfy your cravings while honoring tradition.

Nutriscore Rating: 43/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 32

Ingredients

• 250 grams All-purpose flour
• 200 grams Vegan butter
• 200 grams Vegan cream cheese
• 50 grams Granulated sugar
• 0.5 teaspoons Salt
• 1 teaspoons Ground cinnamon
• 100 grams Brown sugar
• 100 grams Chopped walnuts
• 100 grams Raisins
• 100 grams Apricot preserves
• 2 tablespoons Almond milk

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.

Step 2

Add the vegan butter and vegan cream cheese to the flour mixture.

Step 3

Use a pastry cutter or your hands to work the butter and cream cheese into the flour until the mixture resembles coarse crumbs.

Step 4

Gather the dough into a ball. Divide it into two equal portions, flatten each into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.

Step 5

While the dough chills, prepare the filling by mixing the brown sugar, cinnamon, chopped walnuts, and raisins in a bowl.

Step 6

Once the dough is chilled, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7

Take one of the dough disks and roll it out on a floured surface into a 10-inch circle.

Step 8

Spread half of the apricot preserves over the surface of the dough.

Step 9

Sprinkle half of the sugar-nut mixture evenly over the preserves.

Step 10

Use a sharp knife or pizza cutter to cut the circle into 16 wedges.

Step 11

Starting from the wide end, roll each wedge tightly towards the pointed end to form a crescent shape.

Step 12

Repeat steps 7-11 with the second disk of dough and the remaining filling ingredients.

Step 13

Arrange the rugelach on the prepared baking sheets and brush lightly with almond milk.

Step 14

Bake in the preheated oven for about 20 minutes or until the rugelach are golden brown.

Step 15

Allow to cool slightly on the baking sheets before transferring to a rack to cool completely.

Nutrition Facts

Serving size	(1136.1g)

Amount per serving	% Daily Value*
Calories	4752.8

Total Fat 284.0g	0%
Saturated Fat 156.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3627.5mg	0%
Total Carbohydrate 505.1g	0%
Dietary Fiber 19.4g	0%
Total Sugars 273.3g
Protein 60.4g	0%

Vitamin D 9.8IU	0%
Calcium 392.3mg	0%
Iron 18.2mg	0%
Potassium 1725.8mg	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: 53.1%

Protein: 5.0%

Carbs: 41.9%