Description
Tender, flaky vegan rugelach made with a dairy-free cream cheese dough and filled with cinnamon-sugar, nuts, and fruit preserves. These classic Jewish pastries are buttery without the butter and perfect for holidays or everyday treats.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1 cup vegan butter, cold and cubed
8 oz vegan cream cheese
1 tsp vanilla extract
1/2 cup apricot or raspberry preserves
1/2 cup chopped walnuts or pecans
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 cup raisins or mini vegan chocolate chips
2 tbsp plant-based milk (for brushing)
2 tbsp powdered sugar (optional, for dusting)
Instructions
1. In a large bowl, whisk together flour, sugar, and salt.
2. Cut in cold vegan butter until mixture resembles coarse crumbs.
3. Add vegan cream cheese and vanilla; mix until a soft dough forms.
4. Divide dough into two discs, wrap, and chill for at least 1 hour.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll one dough disc into a 10-inch circle.
7. Spread half of the preserves evenly over the dough.
8. Mix brown sugar and cinnamon, then sprinkle over preserves.
9. Top with nuts and raisins or chocolate chips.
10. Cut circle into 12 wedges and roll each wedge from wide end to tip.
11. Place rugelach seam-side down on baking sheet.
12. Brush with plant-based milk.
13. Bake for 22–25 minutes until lightly golden.
14. Cool slightly and dust with powdered sugar if desired.
Notes
Keep dough well-chilled for the flakiest texture.
Try different fillings like date paste, fig jam, or chocolate-hazelnut spread.
Rugelach freeze well after baking for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan rugelach, dairy-free rugelach, vegan Jewish dessert, plant-based pastry