vegan Rugelach

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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

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.

Print

Rugelach

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.