Easy Vegan Rugelach Recipe
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5.0
3 reviews
Excellent
Easy Vegan Rugelach Recipe
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Flaky, buttery vegan rugelach filled with silky chocolate or a perfectly spiced walnut-raisin goodness. These tiny crescent cookies pack centuries of Jewish tradition into every bite—no dairy, no eggs, and no complicated steps. The name means ‘little twists,’ which is also what your self-control will be doing while these cool.
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Ingredients
Rugelach Dough:
- ¼ cup unsweetened plant-based milk
- 2 ¼ teaspoons active dry yeast
- ¼ cup sugar
- ¼ cup vegan butter room temperature
- ¼ cup vegan cream cheese room temperature
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
Chocolate Rugelach Filling:
- 3 tablespoons unsweetened plant based milk
- ½ cup semi-sweet chocolate chips
- 2 teaspoons refined coconut oil
Walnut Raisin Filling:
- ½ cup walnuts finely chopped
- ¼ cup raisins finely chopped
- 2 tablespoons sugar
- 1 teaspoons cinnamon
- 1 tablespoon Grand Marnier optional
- ¼ teaspoon salt
Maple Glaze:
- ¼ cup powdered sugar
- 4 teaspoons maple syrup
Instructions
- In a saucepan over medium heat, warm the plant-based milk in until just lukewarm. Then add the yeast, sprinkling the sugar directly over it. Let sit for 10-12 minutes until foamy.
- In a mixing bowl using a hand mixer or in a stand mixer using the paddle attachment, cream the vegan butter and vegan cream cheese until smooth. Add the flour, and salt, and pour in the yeast mixture. Mix until a dough forms. Knead on a lightly floured surface for 3-4 minutes until smooth. Cover with a plate or damp kitchen towel and refrigerate for at least 90 minutes or up to overnight to solidify the fats.
- For the chocolate filling, warm the plant-based milk over low heat until steaming but not boiling. Remove from heat and stir in the chocolate chips and coconut oil until melted and smooth. Let cool to room temperature before using.
- For the walnut raisin filling, grind the walnuts, raisins, sugar, cinnamon, Grand Marnier (if using), and salt in a food processor until thoroughly ground up.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Spread the desired filling evenly over the dough, leaving a small border at the edges. I like using both the chocolate AND walnut raisin fillings, but you do you.
- Cut the dough into 16 equal wedges.
- Starting from the wide end, roll each wedge tightly toward the pointed tip to form a crescent shape. Place the rolled rugelach on the prepared baking sheet with the tip tucked underneath.
- Bake for 20-25 minutes, until golden brown. While the rugelach bakes, whisk together the powdered sugar and maple syrup to form a glaze.
- Remove the tray from the oven and transfer the rugelach to a wire rack. Brush with the maple glaze while still warm. Allow the glaze to set up for at least 8 minutes before serving.
Equipments used:
Notes
- ❄️ Chilluminati
- Keep the dough cold to prevent it from becoming sticky and difficult to handle, ensuring a tender, flaky texture.
- Keep the dough cold to prevent it from becoming sticky and difficult to handle, ensuring a tender, flaky texture.
- ✋ Lock and Roll
- Press the edges gently when rolling to seal them and prevent the filling from leaking during baking.
- Press the edges gently when rolling to seal them and prevent the filling from leaking during baking.
- 📜 Paper Trail
- 📜
- Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.5g
Sodium
113mg
(5%)
Potassium
99mg
(3%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
18IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.5g | 25% |
| Sodium | 113mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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