Why You’ll Love This Recipe

This Vegan Rugelach recipe is a great way to enjoy the traditional Jewish pastry without any animal products. The dough is made with plant-based ingredients that create a soft, melt-in-your-mouth texture. Filled with a combination of jam, cinnamon, sugar, and nuts, these little pastries are bursting with flavor. Whether you’re vegan or simply looking for a lighter, dairy-free alternative, these rugelach will impress your friends and family. Plus, they’re a fantastic dessert for holiday celebrations or a sweet treat with coffee or tea.

Ingredients

  • 2 cups all-purpose flour

  • 1/4 cup sugar

  • 1/2 tsp salt

  • 1 cup vegan butter (cold, cut into cubes)

  • 1/4 cup nondairy cream cheese (chilled)

  • 1 tsp vanilla extract

  • 1/4 cup fruit jam (such as raspberry or apricot)

  • 1/2 cup chopped walnuts or pecans

  • 1/4 cup sugar (for rolling)

  • 1 tsp cinnamon (for rolling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold vegan butter and cream cheese and use a pastry cutter or your hands to blend them into the flour mixture until the dough becomes crumbly.

  2. Add the vanilla extract and 2 tablespoons of cold water to the dough. Mix until a dough forms. If needed, add an extra tablespoon of water to bring the dough together.

  3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.

  4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  5. Once chilled, roll the dough out on a lightly floured surface into a thin circle about 1/8 inch thick.

  6. Spread a thin layer of fruit jam over the dough, leaving a small border around the edges. Sprinkle the chopped nuts, sugar, and cinnamon evenly over the jam.

  7. Slice the dough into 8 wedges (like a pizza) and carefully roll each wedge from the wide end to the narrow tip.

  8. Place the rugelach on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.

  9. Allow the rugelach to cool slightly before serving.

Servings and Timing

  • Servings: Makes 16 rugelach (2 per person)

  • Prep Time: 1 hour (for chilling)

  • Cook Time: 20-25 minutes

  • Total Time: 1 hour 30 minutes

Variations

  1. Nut-free: If you’re allergic to nuts or prefer a nut-free version, substitute the nuts with raisins, dried cranberries, or even chocolate chips for a unique twist.

  2. Different fillings: Feel free to experiment with different fruit jams like strawberry, blueberry, or fig. You can also add a layer of chocolate spread or hazelnut cream for an indulgent variation.

  3. Spices: Add a pinch of cardamom or nutmeg for extra warmth and flavor, especially if you’re preparing them for the holidays.

Storage/Reheating

  • Storage: Store your Vegan Rugelach in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer period, store them in the refrigerator for up to a week.

  • Freezing: You can freeze unbaked rugelach. After shaping the pastries, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.

  • Reheating: Reheat rugelach in the oven at 300°F (150°C) for 5-7 minutes to restore their crispiness.

FAQs

1. Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days ahead of time. Wrap it tightly and store it in the refrigerator until you’re ready to bake.

2. Can I use margarine instead of vegan butter?

Yes, margarine works as a substitute, but the texture and flavor may be slightly different. Make sure to use a vegan margarine to maintain the vegan aspect of the recipe.

3. Can I use gluten-free flour for this recipe?

Yes, you can try substituting the all-purpose flour with a gluten-free flour blend. However, the texture may vary, so you might need to adjust the amount of liquid to get the right consistency.

4. How can I make this recipe lower in sugar?

To reduce the sugar content, you can use a sugar substitute like stevia, monk fruit sweetener, or coconut sugar. You can also cut back on the sugar used for rolling the rugelach.

5. Can I add chocolate to the filling?

Yes! Feel free to add vegan chocolate chips or melted chocolate to the jam and nut mixture for an extra decadent twist.

6. Can I make rugelach without cream cheese?

Yes, you can substitute the nondairy cream cheese with more vegan butter. The texture will be slightly different but still delicious.

7. Can I use store-bought dough for rugelach?

If you’re short on time, you can use store-bought puff pastry or pie dough as a shortcut. Make sure it’s vegan if you want to keep the recipe dairy-free.

8. How do I prevent the rugelach from unrolling while baking?

Ensure that you roll the dough tightly and place the rugelach with the seam side down. If necessary, use a small dab of jam or water to seal the edges before baking.

9. Can I make rugelach gluten-free?

Yes, you can use a gluten-free flour blend in place of the all-purpose flour to make this recipe gluten-free. You might need to adjust the texture with extra water or flour as needed.

10. What’s the best way to serve rugelach?

Rugelach can be served warm or at room temperature. Pair it with a hot cup of coffee, tea, or your favorite vegan milk for a perfect treat.

Conclusion

These Vegan Rugelach are a delightful, plant-based twist on a traditional favorite. With a crispy, buttery dough and a sweet, nutty filling, they’re perfect for sharing with friends and family. Whether you’re vegan or not, this recipe will quickly become a go-to for any celebration or cozy afternoon treat. Enjoy the flavors of this delicious pastry, and don’t forget to experiment with different fillings to suit your taste!

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Vegan Rugelach

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  • Author: Lisa
  • Prep Time: 1 hour
  • Cook Time: 20-25 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 rugelach (2 per person)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Jewish, Vegan
  • Diet: Vegan
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Description

These Vegan Rugelach are a delicious plant-based twist on the traditional Jewish pastry, filled with sweet jam, cinnamon, nuts, and rolled into crescent shapes. They’re golden, crispy, and perfect for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 cup vegan butter (cold, cut into cubes)
  • 1/4 cup nondairy cream cheese (chilled)
  • 1 tsp vanilla extract
  • 1/4 cup fruit jam (such as raspberry or apricot)
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup sugar (for rolling)
  • 1 tsp cinnamon (for rolling)

Instructions

  1. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold vegan butter and cream cheese and use a pastry cutter or your hands to blend them into the flour mixture until the dough becomes crumbly.
  2. Add the vanilla extract and 2 tablespoons of cold water to the dough. Mix until a dough forms. If needed, add an extra tablespoon of water to bring the dough together.
  3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
  4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Once chilled, roll the dough out on a lightly floured surface into a thin circle about 1/8 inch thick.
  6. Spread a thin layer of fruit jam over the dough, leaving a small border around the edges. Sprinkle the chopped nuts, sugar, and cinnamon evenly over the jam.
  7. Slice the dough into 8 wedges (like a pizza) and carefully roll each wedge from the wide end to the narrow tip.
  8. Place the rugelach on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.
  9. Allow the rugelach to cool slightly before serving.

Notes

Store your Vegan Rugelach in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.If you want to freeze them, freeze unbaked rugelach on a baking sheet until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.You can substitute the nuts with raisins, dried cranberries, or chocolate chips for a unique twist.If you want to reduce the sugar, you can use a sugar substitute like stevia or monk fruit sweetener.Feel free to experiment with different fruit jams such as strawberry, blueberry, or fig, or even add a layer of chocolate spread.

Nutrition

  • Serving Size: 1 rugelach
  • Calories: 150
  • Sugar: 8g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

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