Vegan Rugelach

Filled with chopped walnuts and golden raisins, this classic Jewish cookie from VegNews reader Lisa Peterson is a great addition to any holiday cookie platter.

A veganized version of a classic Jewish cookie, Rugelach is a morsel of pastry dough filled with cinnamon, sugar, plump raisins, and walnuts. We're in love.

Makes 48 cookies

What You Need:

For the dough:

  • 1 8-ounce container vegan cream cheese
  • 1 cup vegan margarine
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2-1/2 cups flour

For the filling:

  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 cup golden raisins
  • 1 cup walnuts
  • 1/2 cup spreadable apricot preserves
  • Sugar for sprinkling

What You Do: 

  1. In a medium bowl, combine cream cheese and margarine until creamy. Add sugar and vanilla, mix well, and stir in flour until just combined. Onto a well-floured surface, place dough and form it into a ball. Cut the ball into 4 equal parts. Slightly flatten each ball and wrap in plastic and refrigerate for one hour.
  2. To make the filling, in a food processor, pulse sugar, cinnamon, raisins, and walnuts until well combined. 
  3. On a well-floured surface, place one ball of dough and roll it into a 9-inch circle. Spread about 2 tablespoons of apricot preserves onto dough. Sprinkle 1/2 cup of nut mixture on top of preserves and lightly press into dough. Using a sharp knife or pizza wheel, cut circle into 4 quarters and then cut each quarter into 3 equal pieces. 
  4. Starting with outer edge, roll each piece toward center. On a baking sheet lined with a Silpat liner or parchment paper, place cookies, pointed edge down, and refrigerate for 1/2 hour. Repeat this process with remaining 3 pieces of dough.
  5. Preheat oven to 350 degrees. Remove prepared cookies from refrigerator and glaze each one with a small amount of apricot preserves and a sprinkling of sugar. Bake for 15 to 20 minutes until lightly browned before letting cool completely on a wire rack.

Check out all of our 2011 VegNews Holiday Cookie Contest Winners!
First PlaceChocolate Sugar Cookies Iced with Crushed Candy Cane Topping by Celeste Hill
Second PlaceVegan Rugelach by Lisa Peterson
Third PlaceCinnamon & Chocolate Linzer Cookies by Jess Nadel
Honorable MentionSoynog Whoopie Pies with Cinnamon-Chocolate Cream Cheese Topped with Chocolate Drizzle by Diana Chow

 Comments

More Recipes

Creamy Leek Polenta

The buttery texture of leeks and soft texture of polenta culminate in this dish of creamy perfection.
Read More »

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
Read More »

5 Mouthwatering Vegan Pumpkin Recipes

VegNews gives you the lowdown on the fall pumpkin craze, including five seasonal recipes you’ll be dying to dig into.
Read More »

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »