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Today I baked Rugelach. A Jewish pastry specialty. These are small nutmegs made from a short pastry similar to dough but which usually still contains cream cheese. I have chosen vegan cream cheese, which can be found today in any well-stocked supermarket. These cookies are great for Christmas.

Easy Step by Step Instruction

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Ingredients for Rugelach

125 g spelled flour (or wheat flour)
85 g vegan butter (* Alsan), cold cut into cubes
110 g vegan cream cheese, cold
filling
50 g coconut sugar or brown sugar
55 grams of walnuts
1 teaspoon cinnamon
to brush some water

Method

Put flour, vegan butter, salt and vegan cream cheese in the food processor. Press the pulse function 2-3 times until the ingredients have joined. Put on the worktop and quickly knead with hands to a dough. Wrap in cling film and leave for 1-2 hours or overnight in the refrigerator.
Add sugar, walnuts and cinnamon to the food processor and mix until the nuts are finely ground. Put aside.
Preheat oven to 180 ° C.
After the resting phase, remove the dough from the fridge and roll it out on a floured work surface to a circle.
Brush the dough lightly with water.
Spread nut sugar filling on the top and press lightly.
Divide into 12 pieces of cake with a pizza cutter/ knife and roll up into small croissants (start with the long side). Place the rolls point-side down onto the baking sheets. Bake for 20-25 minutes until golden brown.
Let it cool down and dust with icing sugar if you like.
Keep well packaged up to 5 days.

Note: If you do not have a food processor. Spread the flour on a work surface, add butter and cream cheese and chop with a coarse knife or pastry cutter. Then quickly knead with your hands together. Next step up.

Enjoy. Kathrin

The dough is crunchy and the filling taste like Christmas.

Rugelach

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Course: Appetizer

Cuisine: Dessert

Author: Klaraslife

Ingredients

125 g spelled flour or wheat flour
85 g vegan butter * Alsan, cold cut into cubes
110 g vegan cream cheese cold

filling

50 g coconut sugar or brown sugar
55 grams of walnuts
1 teaspoon cinnamon
to brush some water

Instructions

Put flour, vegan butter, salt and vegan cream cheese in the food processor. Press the pulse function 2-3 times until the ingredients have joined. Put on the worktop and quickly knead with hands to a dough. Wrap in cling film and leave for 1-2 hours or overnight in the refrigerator.
Add sugar, walnuts and cinnamon to the food processor and mix until the nuts are finely ground. Put aside.
Preheat oven to 180 ° C.
After the resting phase, remove the dough from the fridge and roll it out on a floured work surface to a circle.
Brush the dough lightly with water.
Spread nut sugar filling on the top and press lightly.
Divide into 12 pieces of cake with a pizza cutter/ knife and roll up into small croissants (start with the long side). Place the rolls point-side down onto the baking sheets. Bake for 20-25 minutes until golden brown.
Let it cool down and dust with icing sugar if you like.
Keep well packaged up to 5 days.

Notes

If you do not have a food processor. Spread the flour on a work surface, add butter and cream cheese and chop with a coarse knife or pastry cutter. Then quickly knead with your hands together. Next step up.

Nutrition

Did you make this recipe?Tag @klaraslife on Instagram and hashtag it #klaraslife!

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vegan Rugelach